Above all, be true to yourself, and if you cannot put your heart in it, take yourself out of it. - unknown author

Sitting in my dark room with candles lit, drinking tea, listening to jazz and blogging-the first real big snowstorm has hit, the day after Christmas.

Sometimes it takes deprivation in order to regain a consciousness of appreciation-for your health, for those around you and for the opportunities you have. Although I was only sick with the flu this week, it still made me reflect on the fragility of life and how we can really not take anything for granted. Every day must be lived to the maximum in the way that you feel best-so that you are getting the most juice from the fruit. It's hard to live in New York and internalize the rationality that life is not so serious and that the superficiality and material should not be the utmost priority. We forget and lose sight of the greater world and "meaning" that we can create if that's something that is important to you. We must take risks and surpass our fears and crush through the obstacles by changing our mindset and perspective. Ask yourself-what are you afraid of? Failure, Regret, Rejection? Experiencing any one of those can be emotionally difficult, but, really . . . it's nothing that you can't move on from. As cliché as it is, when one door closes, another opens. . .Life goes on. . .And, the more you practice and experience anything that seems scary or that hurts, the stronger you become as you learn to cope with pain. As humans, we are incredible adaptors and survivors-it's instinctual.

When you do something, do it with intention, whatever that may be and challenge yourself to push past the fear. Each action should be a movement in a greater dance, whether it is a moving meditation or part of a choreographed routine. Be in the moment and be passionate. . . for yourself. This is one of my goals for the new year-to live each day with intention and passion. This doesn't mean I have to be too serious and cannot have spontenatity, but I really want to love and be happy with everything I do because if you don't and are just leaves blowing in the wind, you are passively just existing. . And, for what then? If you're not happy with something, change . .. Or, have patience and accept where you're at as a small part of your path and use it to explore and discover. After all, it's the journey that is most important.

I do have some recipes to post, inspired by an international holiday/Christmas party last night but I'm feeling music right now that is blog worthy tonight. After being cooped up in bed for a couple days, I was dreaming about dancing and flying around the pole and all the drippy music that makes me loose myself in my head and connect with my body. It's a great feeling to experience loving something so much that you don't know what you would do with out it-not questioning where the intention or passion comes from because you are so confident of it within.

Nora Jones-Chasing Pirates and Kings of Leon-Closer:

Love it in the morning. . . Dream by Alice Smith:

I'm so excited to share this new beginning with you on my blog. It seems like perfect timing as I started a new job that is fulfilling me in all ways I could ask for from work. Now, the challenge is to keep my life in balance despite the insanely long hours most days/nights at work. While I'm satisfied with the career and growth opportunity I am swimming in, I still need to remember there is more to life than just "work". .. and that I want more from my life. I think my travels have contributed to my perspective of a meaningful and satisfying and peaceful/happy life. While I love working, relationships and my personal passions and health are extremely important to me. All these areas are probably never equal in my time and effort and focus, but I will always make sure they are in consideration and not forgotten to be nurtured as well.

My blog was to focus on the meshing of cooking and travel and life/inspiring stories with cooking and traveling at its nucleus. It didn't take long before I realized this blog was morphing in to something I didn't want it to be--personal. But, I guess that is what writing is to me. . . it's a form of expression, an outlet, and a means through which I can self reflect for my own personal growth and awareness and also with a greater hope of being able to inspire others.

While cooking and travel are inspiring passions of mine, dance and music have always been an important element in my life. I've realized even more so now how powerful movement and music-lyrics and rhythms-are. As most everyone is fully aware, salsa dancing has been a love of mine for several years now. "It" taught me how to be present and live in the moment. This was one of the most important lessons I have learned and practice well to this day. Now, I am learning how to truly love myself and have a strong inner confidence and strength.

Over a year ago, after a cheating boyfriend, I started pole dancing. About half a year had passed since my first introduction class, but the timing was right this time. Something pushed me, and I impulsively signed up for my first session at SFactor. Now, I am addicted. I recently tried to convince myself not to sign up for another expensive session, but I felt like I was going through withdrawal. I tried another studio but walked out early and made a phone call to sign up again at SFactor. My body craved the delicious swirls, drippy movements, exhilarating inversions, strong climbing and flying spins. . . and all this to amazing music that inspires moving meditation. The journey has been wonderful, and my mind and body are not ready to stop.

I've decided to get over confining my blog to stories about food and travel and now beginning to added music and maybe even movement clips that I find inspiring and make me feel good. . .or even bad. . .but that make me FEEL and take me somewhere within myself. Music and dance tell their own stories, and we create our own with our relationships to and with them.

Now, there's not so much reason for me adding this song by Sharon Jones & The Dap Kings other than I just wanted to try imbedding a video into the blogger and happened to be listening to this song since I recently downloaded it as of Sunday after I heard it beating from the pole class before me. I am loving the soul music and sultry sounds. .. and the lyrics tell entertaining stories. Hope you enjoy and find it nourishing food for your soul. :)

"The happiness of a man in this life does not consist in the absence but in the mastery of his passions.” - Alfred, Lord Tennyson

As soon as the first day of cold weather came at the onset of fall, I was inspired to try out some new soup recipes. Curling up with a steaming bowl of home-made soup makes the dreaded Northern winters much more bearable. It’s hard to write about the brutal coldness when it’s almost 60 degrees today just a couple days before Thanksgiving. But, there were at least several bitter, cold and windy days recently that moved me towards the kitchen to prepare some soups-roasting veggies and simmering broths-filling the apartment air with delicious smells and comforting warmth.

I used to be afraid to make soups, but then learned they are light as far as labor intensity goes and pretty harmless. . . you can’t really mess them up that much and there is a lot of room for playing around with ingredients and flavors that make them fun. The most important ingredient though for me that I’ve learned to practice with when making soups is patience. . .because it takes time to roast or just let simmer. It’s a good time to fill with clean up I guess. I’ll break the soups down to the basics so it doesn’t seem so scary, and I’ll just give a rough estimate of the amounts for each ingredient since it can really be personalized to taste and desired outcome:

Soup Number One: Carrot Ginger
Ingredients:
1 medium Onion, chopped
3 cloves Garlic, minced
3 tablespoons Olive Oil
1/3 cup Ginger Root, finely chopped
1 ½ pounds Carrots, diced
Salt & Pepper
Cumin or curry powder (optional)
6 cups Vegetable stock or Water (I prefer homemade stock)

Heat olive oil in a large pot over medium heat and add onion, garlic and ginger and sauté for about 5 minutes until the onion becomes translucent, but be careful not to burn anything.
Add the stock and carrots and bring to a boil.
Reduce heat and let simmer uncovered for about 40 minutes, until the carrots are tender.
Puree the soup in a blender in batches to the desired consistency. I always like the soup to have some texture as it feels heartier.
Season with salt and pepper and cumin (optional) to taste

Soup Number Two: Roasted Eggplant & Tomato
2 medium Eggplants, halved
2 medium tomatoes, halved
1 large onion, halved
6 cloves of garlic, whole
6 cups Vegetable stock
2 tbsp dried thyme (or any other dried herbs you like)
¼ cup heavy cream (optional)
crumbled goat cheese (optional)

Preheat oven to 450 degrees and roast all the vegetables and garlic on a sheetpan(s). This should take about 45 minutes when the veggies will start to brown in spots. But, remove the garlic cloves after about 20 minutes or else they will burn!
Remove the vegetables from the oven and scoop out the insides of the eggplant in to a large sauce pan or soup pot.
Add the rest of the vegetables, garlic thyme and stock and bring to a boil. Then, let simmer for about 45 minutes.
When ready, puree in batches to your desired consistency.
Once back in the pot, you can add the cream here and stir in well.
I recommend topping each serving with crumbled goat cheese and home-made croutons.

I think that's a good start for the fall and preview to the upcoming winter. Have Fun!

"If I am not for myself, who will be? And if I am for myself alone, then what am I? And if not now, when?"- Rabbi Hillel, Pirke Avot 1:14

Food is like music. While it may not express itself through words, the process, the smells, the flavors and presentation triggers memories and brings you back to meaningful times. The experience around food can be just as powerful as listening to that song that immediately strikes a chord with your nostalgia-perhaps for childhood or a relationship. As my friend and I wandered around Mario Batali’s new Italian “market,” Eataly, we felt like little kids in awe of the mass varieties of dried pastas, olive oils, raviolis, beer, etc. Perhaps this romance was a result of the delicious bottle of wine we shared, but as if she was having a romantic affair, my friend asked: “What is it about food that I love so much?!” On the surface, it could just be that food tastes good, but I feel that food cannot be defined by its taste only. There’s much more complexity and a whole experience surrounding the ingredient or meal that makes us the “food lovers” we are. Then, it may be important to look at the personal characteristics of the “food lover” (replaced Foodie). It would be interesting to look at people who consider themselves food lovers and see if there are common traits. I would guess most would define themselves as explorers, nurturers, balanced with creativity and analytics, values relationships and socializing. Maybe I analyze things too much and am too emotional, but I cannot think or talk about food without including these components. There’s always a history and story to be told. . .

It is easy in the world to live after the world's opinion; it is easy in solitude to live after our own; but the great man is he who in the midst of the crowd keeps with perfect sweetness the independence of solitude. - Ralph Waldo Emerson

It’s the tranquility, fluidity and vastness of water that makes me feel like I can breathe in life and peacefulness. I often seek refuge by the rivers that outline the Big Apple city that can feel suffocating and so fast-paced that you don’t have time to just breathe. Connecting with nature, especially water gives me an appreciation for the greatness in life and reminds me to live in the present moment and beauty. For nearly two years, I was fortunate enough to wake up to the waves crashing, with the beach and ocean as my backyard. These times represented a special beginning to freedom, appreciation and growth. These associations are connected with memories of life on the beach near warm, blue water. The smells of fish immediately bring a reminiscent smile to my face: images of men riding their bikes by the edge of the water with the fish they just caught in the river flailing along side of them; sailing and fishing during sunset on the Pacific Ocean; summers with my family Up North in Michigan, all of us together in the woods and going out on the lake for boat rides.

All these happy moments came flooding back last week when a co-worker brought me clams he dug up over Labor Day in front of his house in East Hampton. I unzipped the bright yellow lunchbox, and my eyes lit up as the fresh, white-grayish shells were exposed sitting on an ice pack. I was excited for the challenge of preparing something I had never done before. On my way home from work, I picked up a shallot, a crusty baguette and a bottle of sauvignon blanc. The rest, I already had at home. In less than 20 minutes, I prepared a delicious meal full of warmth and longing for the beach... but also reminding me to appreciate the beauty in life and moments I’m living here and now.

Clams in a light white wine sauce

Clams
Olive Oil or Butter
Dry White Wine (sauvignon blanc)
Garlic
Shallots
Parsley
Lemon
Baguette (for dipping)


In a pot, sauté chopped garlic and shallots in olive oil or butter until fragrant, not burned. Add the white wine and bring to a simmer. Add the clams to the pot of simmering wine sauce and boil with the top on until all the clams open. (It’s fun to hear the clams open up!) Remove the top, throw in chopped parsley, give it a stir and let simmer a little longer. Spoon the clams in to a glass bowl, pour the white wine and garnish with more parsley and a lemon wedge. Serve with crusty bread to soak up the deliciousness left at the bottom of the bowl. Drink with the remaining bottle of wine.

Note: I didn’t need to add any salt, and it had the perfect amount of salty flavor. I swear, the clams had some salt water inside their shells (arguable according to another coworker).

The essence of all beautiful art, all great art, is gratitude. - Friedrich Nietzsche

A girl's night was long overdue-a night to put aside dating and boyfriends. We contemplated going out middle of the week for a nice dinner, but I suggested my roof-top to enjoy the last of the warm summer nights. It wasn't until the night before that my friends let me know that as hostess, I was responsible for choosing a theme and menu and had to delegate tasks to others. Under pressure, I went for an easy Italian tapas theme. Maybe I was inspired by Julia Roberts in Italy in Eat, Pray, Love or, I was just craving a nice, rich Chianti. Giada's recipes ran through my mind-Should I make ravioli, a summer orzo salad, eggplant parmasean? Before heading to the grocery store, I decided on a simple robust antipasto platter. It's easy, good for vegetarians and keeps with the tapas theme. BUT, I of course changed my mind as soon as I entered Trader Joes. I found polenta and from there picked up tomatoes, mozzarella, basil, eggplant, garlic, rustic bread, artichokes, roasted red peppers and olives. I was going to build a capresse & polenta napoleon with eggplant! While I usually hesitate with polenta since it's not a familiar staple for me, I am now excited by it and hope to make my own soon and try some other recipes. But, there was no time for that. The already made polenta in a log at Trader Joes works perfectly. Just slice and bake or lightly fry in a skillet with olive oil.

With my friends coming over in 30 minutes, I quickly plated some tapas for them to enjoy while I slaved over a hot stove and oven on a 97 degree day. I toasted the sliced baguette and rubbed each side with a garlic clove. A small antipasto plate of olives, marinated artichokes and roasted red pepper was set out along with a fresh capresse salad-mozzarella, basil, tomatoes, with olive oil and sprinkled with salt and pepper. I also blended a quick roasted red pepper & basil dressing for dipping or drizzling. As guests, my friends were responsible for opening and pouring wine. They contently devoured the appetizers and sipped on wine as I anxiously experimented with polenta for the first time.


It was darker than I anticipated by the time we made it to the roof, but it turned out to be a wonderful dinner and great company. It was a perfect ending with prosecco and beautiful cupcakes (for my cupcake-obsessed friend's pre-birthday celebration) from the Cupcake Cafe. . . veering off a bit from the Italian theme. . .



Capresse & polenta napoleon with eggplant:


Wash and slice eggplant about 1 inch in thickness. Season with olive oil, salt and pepper and bake for about 40 minutes .. . until they begin to soften.


In a lightly oiled baking dish, place the sliced polenta on the bottom and a slice of roma tomato on each one. Thinly slice cloves of garlic, and place a slice in each tomato. Bake in a 400 degree oven for about 15 minutes, remove and cover each polenta with a slice of fresh mozzarella and bake for another 10 minutes.


Remove the baking dish from the oven and assemble as follows: eggplant, polenta (with tomato, garlic and mozzarella), a basil leaf, eggplant, polenta (with tomatoe, garlic and mozzarella). You could maybe stick another small basil leaf on the top, but I liked the golden brown mozzarella topping. Place back in the oven for another 5 minutes.


I ended up pouring some of the roasted red pepper dressing on top. The recipe is pretty basic but delicious and looks great. Next time, I would consider roasting thick slices of red onion and maybe even a zucchini and adding that to the tower and a sprinkle of parmasean shavings.

Cin Cin!!

"Happiness rarely keeps company with an empty stomach" - Japaneese Proverb

Each day is a new beginning. .. Really, each moment is . . . but it doesn’t always feel that way. We get stuck in our routines, ruts or bad habits that seem difficult to change and sometimes as if we are no longer in control. What better way to truly feel you are starting over, recharging yourself, than a cleanse.

A co-worker and I decided to do the Blue Print Cleanse for one day at the most intense “excavation” level. It involves 3 days of prepping, phasing out meats and eating mostly only fruits and vegetables. On the day of the actual cleanse, you only drink the 6 juices that are delivered the day before:

Green Lemon-romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon
Green Ginger-romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon, ginger
Green apple- romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon
Tart and Spicy Lemonade-filtered water, lemon, agave nectar, cayenne
Green Parsley- romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon
Cashew Nut Milk with vanilla bean, cinnamon, and a touch of agave nectar

It is definitely not easy, and I will most likely never do this again, but it’s been an interesting journey (I guess). It’s a good test of will power and feeling of regaining control. My intention is not to lose weight but rather lose the unhealthy and negativity.

This cleanse is more symbolic and has caused me to reflect more upon what I want to cleanse in my life and what I want to focus on more from now on. Time to re-strategize and re-energize, to make change and create a more fulfilling and meaningful life. I want to bring back challenging myself and the excitement of exploring, learning and growing.

My cleanse ended with a lunch at Cookshop that was the perfect combination of delicious food, great company and conversation and warm, sunny summer weather. While sipping on a crisp glass of pinot grigio at 2P on the last summer Friday of the year, I enjoyed a delectable Cookshop Mezze plater. It was a beautiful rustic presentation of marinated beets on a bed of thick yogurt, farro salad with cherry tomatoes, sautéed greens and a crispy flatbread with fennel seeds and flakes of sea salt. My co-worker ordered a spicy bloody mary paired with swordfish tacos. It was a picturesque plate of three open face tacos, topped with cubed swordfish and green tomatillo sauce spilling over. For over two hours, we toasted to the end of the work week and basked in the summer warmth.

There really isn’t anything much more enjoyable than cooking for a dinner party. That evening, with the red wine flowing, my friend and I prepared dinner for what turned in to couples and one-single-lady (me!). My friend was in charge of her pasta with almond sauce and peas. I threw together a salad of arugula, artichokes, tomatoes and olives in lemon vinaigrette. During the day of cleansing, my mind was consumed of food fantasies that were satisfied by browsing food blogs and reading about what new delicious recipes I would soon try once I could eat solid foods again. I was inspired by Smitten Kitchen’s eggplant salad toasts and Tasting Table’s crispy cauliflower recipes. Everything was easy, healthy and delicious. There were no leftovers . . .just how it should be!

Crispy Cauliflower
1 medium head cauliflower (about 1 pound), trimmed and cut into small florets
4 tablespoons extra-virgin olive oil, divided
Salt
1½ tablespoons fresh lemon juice
⅓ teaspoon red-pepper flakes
4 mint leaves, torn
1 clove garlic, pressed

Preheat the oven to 400˚. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil and a pinch of salt. Transfer the cauliflower to a rimmed baking sheet and roast, rotating the baking sheet and stirring the cauliflower halfway through, until the edges are golden brown, about 15 minutes. Remove from the oven and let cool completely.

In a medium skillet, heat the remaining 2 tablespoons of olive oil and garlic. Add the cauliflower and cook over medium-high heat, stirring, until crispy and warmed through, about 4 minutes.

In a large bowl, toss the cauliflower with the lemon juice, pepper flakes and mint. Season with salt and serve immediately.

"Experience is the teacher of all things." - Julius Ceasar

Indian food for the fourth of July isn’t your typical All-American Independence Day way to celebrate. Barbecues are usually centered around grilling hotdogs and hamburgers with sides of coleslaw, potato salad, corn on the cob and good ‘ole fashioned cherry pie. Well, I’ve never been one to follow according to what’s “typical”. While it probably didn’t make the most sense to be over a stove when it’s almost 100 degrees outside, one must live in the moment and cease opportunities.

I love ethnic foods and learning how to prepare them alongside the masters-those that grew up cooking with their parents and grandparents. It’s those recipes that have been passed down through generations by hands-on teaching, not written down in cookbooks, which seem to be full of flavor and uniqueness. It’s most enjoyable for me to cook with someone that I can learn from that uses fresh ingredients and measures by the eye and “feeling”. During my study abroad in Costa Rica, I was able to spend time in the kitchen with mami as we cut up fresh herbs and vegetables and added spices to taste. She knew what to throw together without following a strict recipe but just mixing the freshest ingredients to taste. Cooking with the ladies at my friend’s parents’ retreat was so much fun as they always made great tasting, elaborate but yet simple dishes that were also mostly healthy . . .and the desserts and breads. . .yum.

I didn’t grow up eating Indian food and always thought it was heavy, greasy, and full of cream and curry that made my stomach hurt just thinking about it. But, I’ve learned that cooking techniques and the ingredients vary from one region to another. The Indian cuisine can be basically classified into four major regional varieties, Northern, Western, Eastern, and Southern, though wide differences exist within each region: North Indian cuisine is normally known for major usage of dairy products, apart from flat, bread-type of items prepared from wheat powder, known as roti, which are dry baked on a griddle or deep fried in oil. The main dishes of Eastern Indian region include pasty, fried, vaporized, and thin spicy preparations, generally terms as curries. South Indian food items are dominated by rice items. The food items of Western India are typically categorized as Maharashtrian, Gujarati, and Goan preparations with seafood as the main staple.

It wasn’t until about 2 years ago that I realized how good Indian food could be. As a vegetarian, I knew it provided many options, but, except for one small Indian restaurant in Ann Arbor, I never really explored it much. For my Indian friend’s birthday, we went to Tamarind in Gramercy and just kept ordering a bunch of different dishes. It was a wonderful experience. .. .everything was so good, prepared in a fancier way, but perfect to expose me to how tasty Indian food can be without giving me stomach pain after.

I’ve been lucky enough to cook with Latino and French “chefs” but it wasn’t until just recently that I had the opportunity to learn Indian cooking. No recipe involved as we prepared yellow dal and a cauliflower dish. My friend had to bring over all her spices since they’re not ones that I keep in my cupboards and a few were specialty ones only found at Indian bodegas (in the east village I think). While the food does smell up the apartment for a while, I lit candles and opened windows to try and counter balance the smells. It was well worth this sacrifice though to have a warm, delicious, fresh, meal. The ginger, jalapeños and cilantro are excellent combinations! The Indian cauliflower dish was made with basically the same ingredients as the lentil recipe below but was incorporated in to the chopped cauliflower as opposed to the lentils . . .. so addicting!

Ingredients:
yellow split peas
water
salt
fresh ginger root, grated
diced jalapeno chile pepper
diced tomatoes
lemon juice
turmeric
vegetable oil
cumin seed
garlic cloves, chopped
cilantro, chopped
garam masala

From what I can remember ;)

Rinse split peas; soak in water for about 30 minutes.
Heat split peas and water with salt until boiling.
Reduce heat to medium and cook 15 to 20 minutes until tender and thickened.
Heat oil in a small saucepan and add onions and garlic until they begin to clarify.
Add spices, ginger, tomato and other ingredients except for the cilantro.
Stir the mixture into the split peas and add cilantro. Mix well.

And don’t forget to garnish with cilantro and serve with roti or naan bread!

"It's not what you look at that matters, it's what you see." - Henry David Thoreau

Asparagus Pesto

Asparagus

Walnuts
Parmesan

Olive Oil

Parsley

Lemon Zest

Salt

Quickly boil the asparagus for about 2 minutes until just starting to cook and transfer to a colander with ice cubes to stop the cooking. After roasting the walnuts and shaving the parmesan, throw all the ingredients in to a food processor or blender and blend to the desired consistency.

I love pesto for its endless possibilities. You can create it with whatever ingredients you like most. . . . basil, spinach or asparagus, pine nuts, walnuts or peanuts .. . .

While you can mix pesto in with gnocchi or top on crostini, Giada made a typical pesto that she added in to eggplant that was chopped and cooked in olive oil. This mixture was then incorporated in to the pennette pasta that was mixed with grated parmasean. I'm definitely going to try this one soon!

To laugh often and love much... to appreciate beauty, to find the best in others, to give one's self... this is to have succeeded-Ralph Waldo Emerson

I’ve never been the type of girl who has dreamt of my wedding and planned the flowing dress, flower bouquets, musical arrangements, groom, blinging ring etc. It’s been in my thoughts more now that I’m receiving wedding invitations and the engagement call from my best friend. Coworkers planning and discussing their every detail surround me on a daily basis. It seems so far from the point I’m at in my life as a single, new to the big city girl. I can’t even consider the thought of putting in effort to planning a wedding when I’m discontent with my job and relationships in general. I admire those that have dreams and actively pursue them, but my life has thrown so many curve balls at me that my dreams are constantly morphing just as my being is..

My favorite things in life that have been constant passions and values to me are my close friends and family, travelling, spirituality and food. I have a blurry image of a destination wedding with only the people that truly know me and have been supportive and demonstrated love and caring throughout my life, surrounded by beautiful nature and fresh, elegant food. Simplicity and natural beauty. . .

It’s amazing to me that you can find someone you want to spend the rest of your life with and have mutual unconditional love outside of your family. Through about eight years of “dating,” this honestly seems nearly impossible. As a hopeless romantic, I’m not expecting my prince charming to ride by on a white horse and sweep me off my feet necessarily, but I do have faith that someone is out there that I will fall madly in love with and we won’t be able to live without each other. Despite my parents divorcing after 30 years of marriage, that may have been a sham for the majority, and 4 children later, I don’t think true, forever-lasting love is impossible. But, there will be no settling because I know what I can definitely NOT live with thanks to my parents, and all my serial dating and quasi-relationships.

The other week, I attended the first of my few weddings for this year. A coworker/friend got married to a guy from one of the online dating websites and whom I had the opportunity to get to know as well. I was so excited and honored to be able celebrate their wedding as a stepping stone in to their new life together as a married couple. It was such a beautiful experience. Granted, I’ve always loved weddings even those where I don’t know either of the people getting married. It’s always nice when you can celebrate such a happy occasion that most describe as the “happiest day” of their life. I saw this at Christina’s wedding. It was an intimate wedding ceremony followed by reception in a warehouse (on the outside) but a lovely, warm vintage feel on the inside. It was a non-denominational ceremony with a beautiful, Australian-accented woman speaking about Bryan and Christina with a backdrop of a huge stone Buddha and candles, a bookcase stacked with old books, exposed brick walls and French windows to allow the natural sunlight to soak the room. The bride and groom were both glowing and radiating euphoric happiness as they walked down the aisle and back as officially married. Christina looked stunning in her princess cut beaded wedding dress with a flowing train that wrapped perfectly as they made their vows.

The part we were all most excited for was the food after salivating as Christina described the options and menu at work. The menu reflected the “wasian” wedding with Christina and Bryan’s flare. It was a meeting of cultures with smosas, tofu, dumplings, noodles, dirty rice, sea bass and my vegetarian dish – a tofu cauliflower curry. It was all so delicious. For dessert, the most memorable was the mochi ice cream and cupcakes by Baked by Melissa http://www.bakedbymelissa.com/ that are the size of a quarter. They were adorable and the perfect size so you could try the variety of unique flavors and not feel guilty that you just ate 6 cupcakes. There was peanut butter and jelly, red velvet, mint chocolate chip, chocolate chip cookie dough, tie dye, s ‘mores, and maybe others that I can’t remember.

I can’t imagine how the bride must have felt the next day, but I was sad when the wedding festivities were over. It was a very romantic, fairy-tale feeling of a wedding ceremony and party. Everything about it breathed simple love, peace and joy. I'm looking forward to the next one in 2 months!!

From Robin Thicke's "Dreamworld" (Wedding Song): Words would fly right from out of my mind, out of my mind into your heart, into your lifeAnd everything would sound just right, and no one would stop me from drinking my wine

Cauliflower Curry

Heat over medium heat in a large, heavy pot with lid:
2 Tbs. oil
When hot add:
1.5 tsp. dark mustard seeds
When the mustard seeds starts to pop (it should be just a few seconds), take the pan off the heat and stir in:
1/2 tsp. salt
1/2 tsp. coriander, ground
1/2 tsp. cumin, ground
1/2 tsp. turmeric powder
1 tsp. curry powder
Add, and stir until coated:
3/4 cup diced, red potato (1/3 inch cubes) [about 1 medium red potato]
Meanwhile prepare the cauliflower and add to the pan:
1/2 head medium cauliflower (about 1.25? lbs after removing leaves and core), sliced
1/4 cup water
Stir to mix, then cover and cook over medium heat for 5 minutes, adding more water if needed. Add and cook for 1 minute:
1 cup frozen peas
Shake on:
1/4 tsp. garlic powder
a shake or two of crushed red pepper
1.5 Tbs. lemon juice
Stir in:
1 Tbs. tomato sauce or 1/2 cup diced canned tomatoes

14-16 ounces firm tofu, pressed, cut into 1" cubes, and pan-crisped

See Technique Below for tofu:

PRESSING TOFU: Halve the tofu horizontally. Set the 2 slabs side by side on a double layer of paper towels. Cover them with more towels.
Set a heavy skillet or small acrylic cutting board on top of the tofu. Add canned tomatoes or other weights and let the tofu sit for 20 minutes.
Cube or slice the pressed tofu.
Pressed tofu keeps, covered in cold water in the refrigerator, for up to 3 days.
PAN-CRISPING TOFU: Coat a heavy, large skillet with cooking spray.
Add cubed pressed tofu in 1 layer.
Cook, turning the cubes with tongs, until golden and crisp on 4 sides, 2 minutes per side.

"Each person who gets stuck in time gets stuck alone." - Alan Lightman

Sometimes we wish time would hurry up and pass - to heal a broken heart, to get to the weekend/vacation or to to find out if you landed your dream job. Other times, we wish time would stand still - that we're growing old too fast or the beautiful moment is too fleeting. I'm constantly suggesting existential, philosophical or spiritual books as reference for dilemmas or life "struggles" people may be encountering. Some books are written so eloquently, finding fitting words to such complexities. Einstein's Dreams by Alan Lightman fictionalizes Albert Einstein in his youth, exploring his dreams as a means of challenging our concept of time. It demonstrates the relationships human beings have to time, spiritually reaffirming Einstein's theory of relativity. Time might be circular, with each moment lived over and over again. It might be peculiar to location, so that the time is never the same in any two places. Or, time might run backwards, so that we begin by dying and end by being born:

"Some say it is best not to go near the center of time. Life is a vessel of sadness, but is noble to live life and without time there is no life. Others disagree. They would rather have an eternity of contentment, even if that eternity were fixed and frozen, like a butterfly mounted in a case."

(Let me stop myself before I go on a tangent as usual) Whether you read the book or not, it's important to ponder your personal relationship to time and challenge your own concepts. Be conscious of the times you hope time speeds up or slows down .. . work to savour each moment, even when it takes place along a journey to a destination of healing.

Vacations are delicious times to be savoured. The key is to bring awareness to all your senses:
Sight - lush landscapes of rolling hills, densely forested, mountains, pristine white sand beaches, crystal blue ocean, surfers, palm tree outline

Touch - grainy sand, greasy sunscreen, 4.4 earthquake ;)

Taste - juicy fruits, seafood a la plancha, rich coffee, mofongo/platanos

Smell - salt water, nature's breeze, cigars, horses, burning (something)

Sound - bachata, merengue, salsa, Spanish, motorcycles swishing by, waves crashing

This is my experience of the Dominican Republic. Where else can you walk in to the Food Shop of a gas station early morning, hear bachata music blasting and see people drinking Presidente cerveza and couples dancing by the snacks and coffee machine? What a picturesque moment!

My favorite way of travelling, especially in Spanish-speaking countries, is with locals. First off, I really think I was either Latina in my previous life or something got mixed up at birth. Anyone who knows me is well aware of my inner Latina heart and soul. So, when I travel in Latin American or Hispanic countries, I don't want to be written off as a Gringa. I speak Spanish, eat gallo pinto, dance salsa, merengue, cha-cha and bachata, sing reggeaton songs and shout my own piropos. The Latino culture is special to me, and when I am fortunate enough to be immersed in it, I sincerely enjoy each moment . . .the whole experience.

I try to compare the DR to other places I've travelled but conclude that it is unique in its own right. It is pure Carribbean island vibe full of bachata music and chilling on porches. Arriving from the big apple to Santiago, we were greeted by a home-made feast of rice, beans, chicken, tostones, salad and casabe (crispy flatbread made from cassava - yuca - flour). To let our food digest and ease in to the warm, sunny weather, we sat in the shaded back porch, but my New York antsiness wouldn't let me sit still in the rocking chairs. We soon got moving on a tour of the local town of Moca, also known as la villa heorica due to the people of this small town who brought down two dictators and democracy back to the country. Just on the day of arrival to the DR, I saw history, played tennis, ate mofongo for the first time in Santiago, drank at the popular liquor store (a miami-beach-like bar/lounge that is also a liquor store) and danced Salsa, Merengue and Reggeaton. Bed felt so great that night, but even greater the next after an exhausting trip from Santiago to the wind-surfing beach town of Cabarete. Our little Honda couldn't make it up the first big hill with out heating up so much and eventually breaking down in the middle of a land of palm trees, chickens and horses. Three hours later, a mechanic rode over on his moto with a brand spanking new radiator. No worries that he didn't have any tools with him though. . . there was barb wire near! Ahhh .. . the simplicity of life . . .

In Cabarete, there were sunny days, volley ball, wind and kite surfers, viejo verdes, Haitians cutting fresh fruit on the beach, hookah bars, techno and reggeaton, friendly Canadian bar, wonderful food, and, not to be forgotten, mamajuana (typical indigenous drink made of rum, wine, honey, and various twigs, leaves and bark). We had a glorious meal at a place on the beach recommended to us by the locals - La Casita de Dom Alfredo Papi. Granted, we had spent time before drinking wine and mamajuana with the recently immigrated Canadian owners of a bar, but our meal was extremely memorable. As an entrada, we ordered ceviche, which I ate all the time in Costa Rica. It became almost like my Latin American comfort food. I think I make a great ceviche, but at La Casita de Papi, I was blown away equally as much as the rest of our meal of langosta y camarones a la papi. We soaked up all the juices and left over sauce with the fresh doughy french bread. After the meal, I was in too much of a food coma to ask the chef how he made all the food. . .but maybe it's better to just accept its deliciousness and not try to analyze all the components of something for once.

From Cabarete, we journied along palm tree lined streets to the fishing town of Las Terrenas to a more secluded beach of playa bonita. We decided to go by our Fodors guide to find Hotel Acaya, owned by a former Parisian fashion designer. Everything about our time there felt so tranquil along this small beach. There was surfing, horsebacking riding to beautiful cascading waterfalls, the drummer from Mohagoney Rush and a crazy Haitian boxer. Nothing compares to the fresh coconut juice we got from a worker cutting down coconuts with his machete from the palm tree at least twice the height of the homes. The indian coconuts sweetened by the natural sun makes the coconut water sold in the States seem fake. Each morning, we took our same place along the coushined benches with the view of the tranquil sea and just sat in solitude feeling the breeze and listening the waves slightly crashing against the shore. . . breathing in appreciation for life and how fortunate we were to "be here now." Breakfast served included rich, strong coffee, a plate of mixed fruit - banana, papaya, pineapple and mango - fresh squeezed juice - orange, passion fruit or pineapple - doughy french bread slices with rasberry jam and butter and eggs made to order.

One of our nights in Cabarete we were invited by Carolina, a surf instructor, to her house for a dinner she was hosting with a few friends. The evening was so lovely from the moment we stepped in to her open-aired wooden home that she shared with her beautiful daughter. The covered wooden front porch was the perfect space to entertain with a large table and couch. Carolina prepared a wonderful meal of the best pesto pasta I have ever tasted. It was my first time tasting a pesto made with peanuts, but it was exceptional. Fresh basil was blended with peanuts, freshly-pressed olive oil, grated parmesan, salt and pepper and poured over homemade pasta that was boiled with garlic in the water. With a glass of chilled rose and conversations with expats and local Dominicans, the night was most impressionable.

Rounding out the trip was a night spent in Santo Domingo, the capital, which reminded me of a European city like Spain. We landed upon an amazing hotel, Hotel Palacio, and got an executive suite. . .the only place we could find with any availability on a Saturday night. I didn't want to leave this place but had to take advantage of my only night in the city and opportunity to spend it with local friends. After passing through Santiago to drop my sister at the airport, we continued back to Moca for our last two days of vacation full of relaxing, "true country-dominican" clubs, and a minor earthquake (4.4).

While part of me does wish I could have turned this vacation in to a volunteer vacation, crossing in to Haiti to help rebuild infrastructure, my first experience in the Dominican Republic was eye-opening and 100% enjoyable. Travelling is a great teacher, exposing you to new culture, people, and landscapes. Once out of the bubble most of us live in the United States, we are able to see new realities and also examine that in which we ourselves believe we live. Exploring foreign cultures can show you that there is so much more to life, so much unknown, waiting to be explored and appreciated - outside of and within ourselves. For me, travelling gives more "meaning" to life and strengthens passion for peace and human rights. It also draws you out of the ego-centric life most of us live in daily. The stress, anxiety and "issues" we dwell in as we run in a rat race to consume and accumulate until no end begins to seem pointless and necessary to be challenged. What is all of the superfaciality we possess worth if we are not sharing or helping others. . . if we are not aware that we are just a teeny tiny part of something so much greater. . . if we never spend time with community, friends or family? Every time I'm flying and travelling, I get inspired by the freedom and am overcome with appreciation. I evaluate where I am and the person I am and then lay out and prioritize goals in order to continue the journey towards where I am going and the person I will become. I return to New York refreshed and energized to continue the journey of life and purpose, truly content and appreciative of THIS moment. . .

I planned on posting a traditional Dominican mofongo recipe but then remembered of a surprisingly impressionable food I had my last night in Santiago. I was travelling with my friend who is a partner of an innovative Mexican restuarant in the West Village and knew upon first bite of these coconut-infused mashed yucca potatoes that he must find a way to incorporate it in the menu. On our last night, we went to the mall to see the movie It's Complicated (which we ended up running out of due to the earthquake) and had a snack before at this small steak sandwich joint next to the theater. We ordered a side of these yucca mashed potatoes and were blown away by the unique flavors and texture. While mashed potatoes is a comfort food of many in the States, this coconut yucca mash, would be the caribbean island comfort food version. Images and sounds of the beach flooded my imagination as I tasted the refreshing coconut jump out of the pores of the dense, gooey mashed cassava. It's challenging to put this food experience in to words, which is why I'm going to post a semi-recipe for it (never been tested):

4 lbs fresh yucca (3 lbs frozen)

2 cups coconut milk

1 clove garlic

1 tbsp lime juice

2 tbsp butter, melted

salt

Boil yuca in salted water to cover by 2 inches until tender and starting to fall apart, 50 minutes to 1 1/4 hours.
Drain and transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. Return yuca to pot with the other ingredients. Coarsely mash yuca, adding additional milk if desired, and serve immediately.

“Comfort and prosperity have never enriched the world as much as adversity has.” Billy Graham

What is it about comfort that makes that word explode with associations and images? Comfort could be your favorite pair of jeans, a childhood memory, freshly baked chocolate chip cookies, a relationship, your job, laying in bed enveloped by a heavy blanket. . . and it goes on and on. Comfort comes in various forms but is a feeling craved oh too often. While it feels nice and safe to live in a land of comfort, it can sometimes be a sign to reevaluate where you are and why you crawled back into comforting arms or why you hesitate to unlock the suffocating embrace. We retreat back to comfortable situations when feelings of loneliness, anxiousness or fright arises. It's safe and easy to submit yourself to the challenges of confronting a difficult situation by falling back in to old ways or relationships just because it is comfortable, effortless and feels "good". . .at least for that moment. But, unless we take risks and go outside our comfort zones, exposing our vulnerable skin, we will be stuck and miss out on the journey of exploration, growth and discovery that awaits.

We learn comfort through the dark, warmth of our mother's swaying womb. It is then, from the moment of birth, when we cry out to retreat back from the stranger's hands, away from the cool, nakedness of which we are exposed. Wrapped in a blanket and placed gently back in our mother's arms, we are soothed in our first lesson of comfort. Perhaps this is where associations of our mother and family and relationships get tied in with comfort and security. It is the mother that is suppossed to be a symbol of caretaker and protector.

As I always somehow relate back to food, I find a correlation between this idea of the mother/family and comfort and the various foods labled as "comfort food" that is again becoming a popular theme and trend and in the cooking world. People are seeking out more meaning behind the food they eat and are attracted to foods that will bring some sense of well-being. . .comfort. This may sometimes mean retreating back to basics such as warm, gooey mac & cheese. . .the kind I ate all the time as a child served with a sippy cup of apple juice . .. or perhaps a peanut butter and jelly sandwich. . . with the crust cut off of course. However, comfort is ultimately something very personal, and when it comes to food, it is those individualized nostalgic elements, stirred in with cultural influences, which create your tastes of comfort.

I grew up in an area with heavy middle eastern and israeli influences and find myself craving foods like hummus, tabboule, majadra, crushed lentil soup, pita and fattoush salads especially when I am travelling abroad. While living in Costa Rica, I was fortunate to be in a town heavily populated by Israelis who owned restaurants that offered fresh, healthy and comforting foods that I was used to eating at home. And, living in New York, there is no short of this. . .or any other type of food for that matter, which is important especially in this big city when it is easy to find yourself overwhelmed by the mound of new experiences, relationships and opportunities being explored and are often just fleeting moments. . . all the more enticing you back in to what is comfortable.

There is one specific food though that I can only get from Michigan, which is definitely in the top three of things I look forward to when I go visit my family: cinammon chip scones from Ginger's Coffee Connection:

http://www.gingerscoffeeconnection.com/

Ginger's scones are the most seriously addicting baked goodie I have ever had. I am a little weary of the ingredients that must have an additive that makes them so deliciously tempting. . .but I haven't quite discovered it yet. They are paired perfectly with a cup of rich coffee in the morning or hot tea at night. . .mmmm . . .And, since I'm not such a dessert person (ironic because of my love of baking), this is pretty special. However, Ginger's Coffee Connection scone is a prime example of another food trend in which consumers are looking for a healthy twist on their comfort foods, which is usually packed with high fat and calories. GCC's baked goods are packed with flavor but high in fiber and low-cal. It's a comfort food indulgence I don't have to feel guilty about and crave during those times of nostalgia, sadness, loneliness or when I miss the simple comfort of my mother's embrace.

“Yesterday is history, tomorrow is a mystery. And today? Today is a gift. That’s why we call it the present.” B. Olatunji

Cuba

Who would have guessed that "snow days" as an "adult" would be just as fun? Okay, well, maybe doing taxes and laundry on this day isn't in the exact definition of "fun," but I will say that a day the office closes due to a blizzard is an opportunity to be seized and appreciated. I got up at my usual time so I could take advantage of the whole day. It didn't look so bad out from my fifth story window, measuring the few inches of snow on the decks of the apartments below me. I was motivated to hit the gym, which I always prefer to do and get over with in the morning. As I crossed the street, I was smacked by attacking snowflakes being shoved in to my face by the gusts of wind. After this experience during my short trek to the gym along with walking through mounds of slush, I agreed it would be best to stay home the remainder of the day instead of the fleeting idea I had to go hang out in Central Park, which probably would be miserable with lack of a snow suit. This snow day, I would devote myself to cooking, taxes, laundry and movies. After I finished my "work" of taxes, I made a pot of green tea with lemon grass and honey and laid in bed watching the beauty of winter. The massive snowflakes were falling harder and faster and made for a New York wonderland moment. After wandering off to la la land in my mind, I had the urge to prepare something warm and comforting to eat that didn't necessarily have to be quick, since I did have the whole day ahead of me.

I'm still on my soup kick, and the weather made for the perfect occasion for soup. I used to be afraid that soups were too complicated and time consuming, but I've now grown to enjoy the methodical process of chopping, simmering, and pureeing to create your own personal masterpiece. While I know I said my next soup was going to be the green soup with ginger, I was in a mood for split pea soup and had picked up dry split green peas at the store the day before. It was simple and delicious, using few ingredients that are usually on hand. In a large pot over medium-high heat, I stirred 1 tablespoon of olive oil and 2 large chopped onions with some salt until softened. After adding two cups of the dry split peas and about 5 cups of water, I turned the heat down to let it all simmer. About 30 minutes later, I blended half of the mixture into a puree that was then added back to the pot so there was a hearty consistency, not too soupy and not too chunky. It had great texture. I then added some diced carrots, fresh dill, salt, pepper to taste, and lemon juice and let it all simmer once again together as the carrots softened and the flavors fused. Vegetarian split pea soup with dense whole wheat bread is the perfect meal to go along with watching movies in bed during a snow storm.

Okay, so maybe snow days aren't the same as in childhood when you were extatic not to have to schlep yourself to the bus for school in the morning and instead bundled up in puffy snow suits, boots, hats, gloves (the whole kit and caboodle) to set off on the adventure in wonderland, sledding and making snow angels. . . But, they are much appreciated as "adults."

"And in the end it's not the years in your life that count. It's the life in your years." - Abraham Lincoln

Every so often, I sit down to re-evaluate and revise my list of things I want to accomplish in life. I remember starting this back in 2002 on the pages of the in house flight magazine as I was flying to New York to visit my sister in her first year of college. On the spread that had the map of the world with all the airport hubs and flights Northwest had between cities, I wrote to ad nauseam things I wanted to do and goals I had in my life. This included everything from sky diving to teaching to falling in love. Sometimes I'll look back at this list or I'll just start over since I am constantly changing with new desires or I've already accomplished some. A few I've been able to check off: salsa dancing and performing, teaching and living abroad.
The Buried Life is a new MTV reality series based on the question, "If you had one day left to live what would you do?" It's like pay-it-forward in the adventures of 4 boys that are working to accomplish their list of dreams - "dreams too often buried by life." I love this idea. And, while most of us don't have the financial backing of a huge network to let us make this our job, it still serves as a reminder not to let our dreams get buried by life. With all the previous "bad choices" and issues and challenges I've experienced, I have no regrets and hope to never have any. Luckily, this is all in my control. I don't usually open emails that have been forwarded to me like chain letters, but I read one the other day and one point stood out to me. . . the only thing I can remember from the entirety. It was a list written by someone dying of cancer, a list of "I wish. . ." She said, I wish I would have invited friends over for dinner more often and not worried about not having a proper table, place settings or space. So true! Living in a New York sized apartment with no kitchen table and frugal funding, I put aside one of the things in life I love to do most: dinner parties. In college, I often had friends over to my nice-sized studio apartment, table set with proper plates and silverware and a spread of appetizers, side dishes, entree and drinks on my parent's dime. My situation has changed slightly now as I live in a Manhattan walk-up on my "hard-earned" income, but I am not going to let this stop me from entertaining and cooking for friends. I was reminded last night of the joy I get from hosting dinner parties. What started off as the normal weekly cooking night with my friend Bria, turned in to a small gathering. Putting the worry about space aside, the informality with good food, drinks, company and conversation made for a great night.

The ancient Incas called it the "mother grain" and revered it as sacred. Quinoa was used to sustain Incan armies, which frequently marched for many days eating a mixture of quinoa and fat, known as "war balls." While quinoa is technically not a true grain, its versatality in cooking treats it as one. The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. If you've ever used couscous, quinoa is similar in that it can be mixed with almost anything to make a complete, delicious and healthy meal. I was recently reading 101 cookbooks and came across a vegan recipe called Heather's Quinoa. In the recipe, quiona is mixed with tofu, corn, spinach (or other green), toasted pumpkin seeds, tomatoes and a pesto sauce. This peaked my interest in the quinoa ingredient, and I started researching other recipes that incorporated it. Then, I met my friend at a coffee shop and she got a side of garlicky quinoa with chickpeas, green beans and roasted peppers. It was amazing! That's when I decided that would be the entree for my upcoming cooking night. The meal was simple and quick while also being delicious and beautiful.

I always like having a few appetizers/hors d'oeuvres so that people can munch on that while I can focus on cooking and not feel pressured by them being famished. Olives are always nice to have out and crudite. Earlier in the day, I prepared an artichoke olive tapenade to be served on crostini. I'm kind of obsessed with small plates and tapas and the idea of crostinis that can be topped with almost anything in any combination. The tapenade was a coarse blending of artichokes, pitted green olives, rinsed and drained capers and olive oil. On home-made whole wheat crostinis or lemon peppered cucumber slices, it was a wonderful start. While my brussel sprouts and broccoli, delicately coated with olive oil, salt, pepper and rosemary, were roasting in the oven, I started to prepare the quinoa dish. . nervous since it was my first time using the ingredient.

In a pot of 2 cups of boiling water and salt, I added 1 cup of dry quinoa and reduced the heat, covering for it to simmer for about 15 minutes. While walking through the farmer's market in Union Square, I came across a tent selling a variety of mushrooms and fresh herbs. I was inspired to do a mushroom thyme quinoa dish. In a large skillet, I heated 2 tablespoons of olive oil and added one diced onion. After the onions sweetened and clarified, I added pressed garlic and sliced crimini (baby bella) and shitake mushrooms. As the dry white wine steamed and turned in to a syrup around the islands of mushrooms, fresh thyme was mixed in, and the quinoa had opened. The outer germ twisted outward to form a little white, spiral tail, which is attached to the kernel. It became fluffy when stirred and the water was absorbed, which was my alert that it was ready to be combined with the mushroom mixture. After tasting the product, I wanted to add more garlic and salt. Then, it was finito. Timing with the roasted vegetables was perfect and ready to be served. It was all so good (wish I would have made more to have extra), and I'm excited to use quinoa much more in the future, experimenting with. . .whatever I feel like.

The successful meal ended with a little reminiscent taste of my college years, kir royales. . .chambord and champagne with sliced strawberries. Yum!. .. and yum to the memories of the grad student wine bar on main street with Radiohead in the background and sitting with the girls as we were approached by guys offering to buy us endless kir royales. . .ahhh .. .good times!





Heather's Quinoa Recipe (adapted from 101 Cookbooks)

a splash of extra-virgin olive oil

a pinch of fine grain sea salt

1 shallot, minced

3 cups cooked quinoa

1 cup corn, fresh or frozen

1 1/2 cups kale, spinach or other hearty green, finely chopped

2 cups extra-firm nigari tofu, browned in a skillet a bit

1/3 cup homemade pesto

1/3 cup pumpkin seeds, toasted

1/4 cup roasted cherry tomatoes

In a big skillet or pot heat the olive oil and salt over medium-high heat.

Stir in the shallot and cook for a minute or two.

Stir in the quinoa and corn and cook until hot and sizzling.

Stir in the kale and then the tofu, cooking until tofu is heated through.

Remove the skillet from heat and stir in the pesto and pumpkin seeds.

Mix well so the pesto is spread throughout.

Turn everything out onto a platter and top with the cherry tomatoes.

"Our truest life is when we are in dreams awake." Henry David Thoreau

With days like today in New York City, I can't remember why I decided to move away from the sunny beaches of Costa Rica. It's so brutally cold and windy that it takes way too much effort to get myself out from the rapture of my heated bedroom where I am cocooned in pillows, blankets, and the weight of my down comforter. The sun shining through is deceiving because the second I step outside, I'm hit by the bitterness of winter and want to crawl right back in to my cave. But, then it hits me why I sacrafice surfer's paradise for the bustling city life. It's the greatest place for self-exploration as a twenty-something, people to constantly be meeting and places to constantly be seeing. And, as a soup lover, there's no better time to try out all those recipes than on a snowy winter evening. This wouldn't be as appealing in the ninety-degree heat of CR (Hey, have to make lemonade out of lemons, right?!). While I love throwing spontaneous dinner parties for others, the cooking experience is enhanced when shared with another. Sometimes there is clashing in the kitchen though, especially with two stubborn people or a duo with completely different cooking styles, but it's usually a fun time sharing responsibilities and more efficient. Plus, if you're one who doesn't like to grate garlic or chop onions, it could be passed on to the other half. I'm going to try and make cooking with a partner a weekly happening because it really just feels good and is often nicer, healthier and cheaper than going to a restaurant. You can stay in the warmth of your own home and know exactly what ingredients are being used and that they will be fresh, which is key to deliciousness and having a satisfying, feel-good meal. Plus, it's an accomplishment, creating something from start to finish and being able to enjoy it with all your senses. It's also best to cook with someone that has similar taste and appreciation for food. I like cooking with my vegetarian friend, whipping up clean and comforting foods. We've made a mediterranean meal with grilled eggplant, herbed couscous and taboule, whole wheat pizzas with fresh tomatoes and basil and last week a lentil soup with home-made skillet croutons and mashed "cauliflower potatoes." With a glass of rich red wine, the evening was complete.

When I walked in to my friend's upper west side apartment with my contribution of fresh dill and whole wheat rolls, the aroma of garlic, onion and olive oil was already seeping in to the hallway and down the stairs. Lentil soup was the perfect idea for this freezing night. As soon as I stepped foot in the apartment, welcomed by Duke the cat,I thawed out. The onion and olive oil were already simmering in a large pot with chopped carrots and celery. As the onions clarified and carrots softened, diced tomatoes, water and dry, rinsed, lentils were added. We sprinkled in some corriander, cumin, cayenne pepper, salt and fresh dill to bring warm flavors together in to the soup. As all this was taking its time to interlace flavors, the cauliflower was just about done boiling and ready to be put in the food processor with garlic, salt and some sour cream. I much prefer this lighter version to mashed potatoes. I mixed the diced bread with olive oil, salt, pepper, fresh grated garlic and some parsley, firing it in a skillet at the last moments before serving. We decided to leave the soup un-pureed, garnished with fresh dill and the toasted croutons. I like chunkier soups as it feels heartier and I can make each bite different and appreciate the individuality of the complexity more.


I'm actually looking forward to winter lasting a bit longer (6 more weeks according to the groundhog) so I can try out some more soup recipes. The next one I'd like to try, I found on one of my favorite food blogs: 101 cookbooks. She adapted the recipe from Love Soup by Anna Thomas.


Green Soup with Ginger Recipe

1 large yellow onion
2 tablespoons olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato
1 large leek, white and light green parts
1 bunch spinach
1 large bunch green chard
3 tablespoons chopped fresh ginger, plus more to taste
2 cups good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.
Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.
Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.
Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.
Serves 5-6.

"True peace is justice, true peace is freedom. And true peace dictates the recognition of human rights.” Ronald Reagan

Last October, I was given a birthday gift that really inspired and impacted me . . .Tracy Kidder's book Mountains Beyond Mountains. It traces Paul Farmer's devotion to Haiti in his quest to "cure the world." His story is about a man who follows his passion and sacrafices first world superficialities, even risking his own life, in order to make a difference in the world and especially in some of the poorest communities. Medical anthropologist and physican, Dr. Farmer, dedicates his life to raising the standard of health care in underdeveloped societies and founded the international charity Partners In Health. His lifelong commitment to Haiti began when he was a student working in the villages. In his acceptance of the Heinz Award, Paul Farmer reminded us all that "as members of the world community, we must recognize that we can and should summon our collective resources to save the countless lives that were previously alleged to be beyond our help." Dr. Farmer's genuine compassion for humanity and playing such key roles in making a difference, especially in the lives of those that have been shunned or kept on the outskirts by the developed countries (United States).

For me, an area of moral clarity is:
you're in front of someone who's suffering
and you have the tools at your disposal
to alleviate that suffering
or even eradicate it,
and you act.

~Paul Farmer

After breezing through Kidder's book, I developed a sympathy for the Haitians and frustration that they have been treated so poorly. And then, a 7.0 earthquake hits on January 12, 2010. What was already a poor, run down, country now became an even poorer, more run down, country with little infrastructure left. What little they had to begin with before the quake, became even scarcer to the point of such a disaster that we, the United States, actually woke up to step in. I'm definitely not complaining, but am sad at the fact that it took such a massive devastation and crisis for the country to get some help and sympathy (although still not by everyone - Pat Robertson - cough, cough).


I remember when I first turned on the TV and saw the news about the earthquake in Haiti. I was so distraught . . .and still am. How can this country overcome this terrible loss? Buildings ruined, beyond repair, death toll rising each day, hundreds of thousands, and too many orphaned children. What's even more sickening is that some people are trying to profit from this tragedy at the expense of others, especially the children. The orphanage and hospitals are under extreme security for fear that children will be snatched and sold in to prostitution or trafficking. Really, just awful. . .


The world got a wake up call .. . very unfortunate that it had to be so severe and affect so many innocent souls. . . but we were again smacked in the face. Death happens so often around us that is mostly beyond our control. Mother nature (arguably very impacted by us humans) is strong and can take away life and destroy communities in an instant. It puts war and every day violence in perspective a little. Let's cherish life, appreciate what we have and all around us, and live by helping others. We are all co-existing and sharing the same planet, all vulnerable to the natural occurances and cycles of life. Why should we wait until a population is in such suffering, drowning even, until we offer a hand to pull him out of water? By then, it could be too late and difficult to repair . . .

. . . the fact the world's poor are calling upon us to help

is a marker. . .of the limitless potential of human solidarity.

~Paul Farmer

The motto of chivalry is also the motto of wisdom; to serve all, but love only one.” - Honore de Balzac

"I guess chivalry isn't dead" whispered a sweet old lady to me on the subway as a man got up to offer me his seat (and no, I'm not pregrant and hopefully didn't look like it). I just smiled, almost speechless while my mind was racing with whether to stay positive and accept the nice gesture or respond that I really had given up hope on that, especially the date I had during that prior week. Yes, I know times have changed, and I'm a semi-feminist, fully believing in empowering women and having equal opportunity, but I personally decide to remain mostly traditional in my image of men-women relationships. While I strive to be independent and career strong, my top priority in the moment, I hold a romanticized image of relationships and marriage where the man opens doors and walks on the outside closest to the street and the woman is a motherly care-taker, cook and entertainer. I don't believe men and women roles should be so clearly defined and rigid, and it should be adjusted and molded to the specific relationship and characters. If a woman genuinely wants to be the breadwinner while the husband stays at home full-time with the children, I am fully supportive of this. I just know that my personality, as a sentimental, sensitive, compassionate, giving, my strengths can be best used in more of a motherly role (but this doesn't mean I'm giving up my career or individual passion). I've learned and accepted that I'm needy and flourish in someone's love because I also have so much love to let go towards others. Reciprication is important. As we mature and come in to ourselves, gaining an inner confidence and feeling of self-worth, we become more demanding on relationships, not in the negative sense, but in the way of holding high expectations and not settling for less, thus demaning more. . .respect, honesty, kindness, etc. How many times I can count when I stayed in a "relationship" that wasn't healthy, when I wasn't treated with the utmost respect that I've now come to full-heartedly believe I deserve.

As teenagers and through college and sometimes beyond, there's something attractive about the "bad guy," the rough, edginess, excitement/anxiety of the unknown, wanting something that's unattainable. .. But, there comes a point when maturity encroaches that doesn't mean forgetting about the child within you, and consciousness brings awareness that the pain and suffering caused by these "bad guys" should not be tolerable and is no longer attratictive . .. at all. Some nights of pure passionate lust may be energizing and necessary at times, but in the end .. . that's never fully satisfying for the soul. After being cheated on, a mistress, and in numerous I'm-just-not-ready-to-fully-commit relationships, after settling for disrespect and abuse believing the good moments out-weighed the negative, I became disgusted and sick of all the bullshit. And, once I felt that anger, I felt empowered because I will no longer tolerate abuse or disrespect or narcissism. It's now the opposite of attractive to me. . .

I place extremely high value on my family, friendships and relationships in general. It takes effort, especially as times get busier with responsibilities and self-development, but it's extremely important and is what makes life so beautiful. . .beautiful encounters with people, energy exchanged and happiness levels raised.

In this new year, I made a vow to my friend that I will no longer participate in unhealthy infecting relationships and believe in myself and inner confidence enough to weed out the negativity and plant seeds in the flowers. I hope to attract genuinely kind people in my life and people that will satisfy my needs (which of course must be a mutual exchange).

After a few months, I finally got back in to the dating scene and ended 2009 with a not-so-good one where long-story-short, we went dutch after he asked me out on a friday night to drinks and dinner and even had the audacity to try and kiss me. Good bye 2009. . . Hello 2010! My first friday night in the new year gives me hope for the new decade to come. I felt in a foreign land as I stepped foot in to "this guy's" apartment that smelled like onions and garlic and vegetables and sat at the table presented with two types of fragrant cheese, one from Quebec (since he's Canadian I guess), olives and fresh, crusty french bread. We popped open a juicy red wine that was perfect to warm up from the outside bitterness and went perfectly with the entire meal. He was prepping and had celery finely chopped in a glass bowl and asparagus spears sliced length wise and cut in quarters. The risotto was already in a beautiful cast iron by Le Crueset, simmering with vegetable broth (he remembered my dietary restrictions) and veggies. Later some butter and white wine were added, along with lemon he zested and parmasean riggiano that I grated (my only contribution aside from the purchased bottle of wine). With mint and the asparagus added in last, the aroma was as delicious as it tasted. Pan seared scallops topped the creamy risotto and was served with a side of arugala salad with walnuts, Michigan dried cherries and a homemade vinagrette. There were several factors that worked together to make such a delicious creation, fresh ingredients, intoxicating wine, and the kindness poured in to everything prepared. That night, the tables were turned, and it felt amazing. I'm usually the one to cook and clean for the guy I like, but most often it's never really appreciated so much. I mean, if he later cheats on you, there's proof that you were not appreciated or respected, despite all you did and emotion you gave to him. It's also nice to be around other foodies who savor their meal, savoring the moments and appreciate and enjoy "good" food. It's much more sophisticated fun than throwing something together in such haste and hurry, as most guys do, with no appreciation for invention or creativity.

Now, when you hear "playful dessert." what comes to mind? . . .umm. . . does it have whip cream? hot chocolate fudge? Well, you know where my mind went when this guy told me to guess what the "playful dessert" was. Turns out, it was much more innocent than I was thinking. I was definitely surprised that, what seemed like a respectful guy, would prepare something so sexual/playful for dessert on our third date. But, then again, you never know. This is New York, and the guys never fail to surprise (disappoint) me. After several minutes, he gave me an obvious cue: you make it over an open flame. S'mores! Of course! He reaches in the cubbard to bring down a box of graham crackers, a variety of chocolate bars and marshmallows - that we later discovered tasted funny becase not only were they kosher and gluten free, they contained fish gellitan . . . Crazy . . . needless to say, I was turned off after eating two of them in my s'more sandwich. But, it was still nice to revisit childhood and share in this Canadian's first artificial s'more experience. Everything about the meal was great, from the serious beginning (wine and cheese) to a more "playful" ending . . . The night was called to an end after 53 songs of radiohead :) Now I understand the pleasure I bring to people when I prepare a delicious home-made meal and serve it with love.

There is just something so special about home-made food. The next night was an extension of the previous night's theme. My friend came over for a girl's night, and we made pizza from scratch . . .Whole wheat pizza crust, topped with olive oil, garlic, sliced tomatoes and basil and another with arugala, caramelized onion and goat cheese. Cooking and baking is a source of therapy for the giver and receiver. Emotions are being poured into the food as ingredients are mixed, stirred, simmered and seared and then shared with others as a certain way of communication. Through food, we communicate a part of our self, our desires, our tastes, our personalities, etc. We then transfer our energies on/in to the person being served in hopes that our effort will be appreciated and enjoyed.

"The age of chivalry is never past, so long as there is

a wrong left unredressed on earth, or a man or woman

left to say, I will redress that wrong, or spend my life in

the attempt." Charles Kingsly