Daffodils

Yellow daffodils on the edge of the woods

I’m going to have to find another way to drive to and from work.  Not that there aren’t multiple routes, some of which I take on occasion to switch things up, but I finally landed on one that bypasses most traffic and delivers me in the least amount of time.  So why then would I consider giving it up?

Potholes.  On one eighth-mile stretch, I think I counted fifty.  Okay, I didn’t really count them while driving, because my focus was more on avoiding them, but there must have been fifty.  At least.  The road is narrow and curvy, without any sort of shoulder, and if another car is approaching from the other direction…   It’s almost, as they say in other parts of the world, single-track.

Some are little divots, most likely growing even as I type this.  Others are deceptive little buggers that don’t look all that terrible until you’re almost upon them, causing a sharp inhale as you turn the wheel toward the lesser of two evils.  Growing in popularity are the ones that you know if you hit, you won’t breathe for a few minutes as you take stock in how the car is riding.  Tire still inflated?  Rim still round?  Side view mirrors still attached?  Fillings still in your teeth?  My car’s got nice suspension and shocks, but I start to feel like I’m in a dune buggy in the outback.  Except that there’s little wildlife to observe, save a few birds and squirrels.  I don’t think I’d mind the potholes as much if there were a few elephants nearby.

A few weeks ago, on my walk through the parking lot after a long workday of bouncing from issue to issue, I was contemplating whether to take the pocked route when I noticed a shock of yellow in the woods surrounding the asphalt.  A plastic bag, I thought.  Or maybe a deflated balloon that had somehow snaked its way around bare branches to rest on the leaves leftover from the fall.  Perhaps a beer can — the secluded areas behind my office building often hold evidence of surreptitious gatherings.  I kept walking (with a pang of guilt for not choosing to clean up the litter).

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Dark Chocolate and Ricotta Squares

Dark chocolate and ricotta squares with raspberries and whipped cream

In looking back through some earlier posts, I’ve realized I have a problem.  Mastering my DSLR?  Not putting sweet onions or shallots in almost everything?  That every contemplated post can’t be about soup, even though there have been only two, and even though I love soup for its versatility, freeze-ability, and er, keeping-me-on-budget-ability?  All true, but no.

So what’s my problem?  I’ve described way too many things as “earthy” or having “earthiness” or making me feel connected to the “earth”.  And I’m only fourteen posts into this thing.  Does my overuse of such a word and various forms thereof make me a terrible writer who can’t come up with any other way to describe kale or sweet potato or pea soup?  Perhaps.

Finely chopped dark chocolate

Or, perhaps, it’s because when I eat I generally do want to feel connected to the earth.  That what I’m eating came from the earth, may have once been covered in snow, certainly warmed itself in the sunlight, and shook off or absorbed the dew that lingered on its leaves.  Doesn’t that sound more peaceful, more restorative, more grounding than something that was formed in a lab?  I’m not a vegetarian, and my posts thus far have been meatless (although not vegetarian), but if I do choose to eat something that wasn’t a plant, I want it to have also felt the sun skim its nose (or beak).  To have been able to move freely and grow at its own pace.  To have lived peacefully.

But, perhaps an intervention is in order for this post.  And, it being just past Valentine’s Day, a sweet treat seems to be in order.

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Sauteed Kale and Tofu with Shallots and Garlic

Sauteed kale and tofu with shallots and garlic

Okay, let’s face it — we’re all being inundated with lists.  What to eat.  What not to eat.  Where to eat.  How early to have breakfast, how late to lock up the kitchen.  The healthiest spices numbers one, two, and three.  The new healthiest spices numbers one, two, and three.  Blueberries are the best.  No, pomegranates.  No, elderberries.  (Just kidding.  I have no idea how nutritious elderberries are.  But they make me think of “Monty Python and the Holy Grail,” which always makes me smile.)  White tea is the new green tea is the new black tea.  Does anyone else get overwhelmed?

Green kaleGreen kale

I know I can’t eat everything that’s good for me every day, because then I’d have to eat from dawn ’til dreams, and I’d also weigh 900 pounds.  So I do the best I can.  Maybe one day I’ll have some almonds, the next day I’ll have some walnuts.  Certain sandwiches get a splash of olive oil, some get a few slices of avocado.  When making a berry smoothie, sometimes I’ll throw in a banana, or maybe I’ll throw in some thawed spinach that I usually have on hand in the freezer.  And because spices are full of antioxidants and can have anti-inflammatory properties, I try to incorporate them in whatever I’m making (see Berry Yogurt Parfait (with cinnamon)).  I even sprinkle cinnamon on vanilla ice cream.  Sooo good.  Have you ever tried a smidge (really – just a smidge) of extra virgin olive oil on vanilla ice cream?  It’s outrageous.

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Sweet Potato and Butternut Squash Soup (with apple)

Sweet potato and butternut squash soup (with apple)

What do you do when your local grocery store includes in their monthly sale organic jewel and garnet yams (which are really sweet potatoes) and you throw a bunch in a bag and carry on your merry way, until you unpack your tote at home and discover that somewhere between the rows of apples and basket of garlic, you decided that you wanted to eat sweet potatoes every day for a very very long time, or else you must be hosting a surprise dinner party where the surprise is on you because, otherwise, you can’t imagine why you keep pulling potato after potato out of the blue canvas bag?

Sweet potato, butternut squash, sweet onion, apples

You make soup, of course, because you’re going to have to freeze most of whatever you make and you don’t have room in your freezer (or kitchen) to freeze the potatoes on their own (which can involve chopping and blanching and freezing cubes on a sheet tray), and defrosted mashed sweet potatoes just doesn’t sound that appealing.  And then you remember that this is supposed to be fun and you shouldn’t be stressing over all the potatoes covering a (small) segment of your kitchen counter.

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Parmesan Zucchini Rounds

Parmesan Zucchini Rounds

For my birthday this year, my friends, their really great, really adorable children and I returned to one of their favorite Italian restaurants.  In the middle of Times Square, it’s massive, which is rare in any other part of Manhattan.  Catering to locals and tourists, the staff is always more friendly and personal than one would expect in a place that sprawls like a banquet hall and, based on what our server told us, served over 900 hundred dinners the night before.  They remember my friends and their kids (names included!), and we remember them for it.  It’s not designed as a kids’ restaurant, but families with children on the younger side are welcomed, in part, I think, because it’s so noisy that you can’t hear anyone at adjacent tables.  Our surroundings almost disappeared as we dined in our own little bubble.

Zucchini / CourgettesOn our way into the city, those of us not catching a quick nap decided that we were absolutely, definitely, without question ordering the zucchini fritti appetizer.  Okay, maybe it was my suggestion, but it was my birthday celebration, we’d had them before, and they all agreed without reservation.  Fried zucchini isn’t the healthiest thing, but it’s one of my guilty pleasures.  I think I also try to convince myself that if done properly without a thick layer of breading, it’s mostly vegetables.  That at least it’s not fried mozzarella sticks…. Not that I don’t ever succumb to the temptation of mozzarella in any form….  Life is about moderation.  I know myself, and if I constantly denied myself something every time I saw it, one day I would break and eat ten (or twenty) of those things in one sitting.

Cut zucchini

Sliced thinly on a mandoline (or maybe by a food processor?), the zucchini looked more like thicker, ridged potato chips in a delicate heap on a platter with lemon wedges.  A bowl of marinara followed, a red caboose of sorts.  They looked delightfully light and airy, and we first served the kids, then ourselves.  Even above the din, I could hear the littlest one next to me repeatedly tell her fork, “This is just delicious.  I mean, just delicious!”  Was she repeating the words of a relative?  Something she’d heard on television?  I didn’t care, I just wanted to hear more as her eyes widened and her blonde head bounced from side to side.  To me, that was the most delicious part.

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