Monthly Archives: January 2013

wednesday wisdom: robert burns


January 25th is Burns Night, in which Scotland and Scotland lovers everywhere celebrate their Favourite Son,  the Ploughman Poet, the Robden of Solway Firth, the Bard of Ayrshire: Robert Burns. He wrote “Auld Lang Syne,” that little ditty we mumble along to on New Years, the lyrics of which we’re not quite sure of. You might also recognize this one.

A Red, Red Rose
O my Luve’s like a red, red rose
That’s newly sprung in June;
O my Luve’s like the melodie
That’s sweetly play’d in tune.

As fair art thou, my bonnie lass,
So deep in luve am I:
And I will luve thee still, my dear,
Till a’ the seas gang dry:

Till a’ the seas gang dry, my dear,
And the rocks melt wi’ the sun:
I will luve thee still, my dear,
While the sands o’ life shall run.

And fare thee well, my only Luve
And fare thee well, a while!
And I will come again, my Luve,
Tho’ it were ten thousand mile.

Robert Burns, 1759-1796

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wednesday wisdom: carver

Image

Ray Carver by Ruth Guilly, based on a photo by Bob Adelman

You’ve got to work with your mistakes until they look intended.
American writer Raymond Carver, “Cathedral

meatless monday: ok, I’ll have some pasta

homemade tagliatelle. swoon.

homemade tagliatelle. swoon.

Deep in the throes of my 30 days of gluten free, I took “An Evening in Tuscany” cooking class that derailed me in a big way. Homemade pasta, people. I’m not even going to share the recipe, because I’m never going to make pasta again, and because if I do you’ll get very frustrated as the pasta-making process is a time consuming, demanding, tedious labor of love best suited to the very patient and the very Italian grandmotherly types. Instead, enjoy this sugo di funghi (mushroom ragu), which is well worth your time and absolutely divine over fresh tagliatelle, whether homemade or store-bought, or over polenta, if you’re a GFG (Gluten Free Gal).

Sugo di Funghi
Adapted from Chef Carl Raymond, “An Evening in Tuscany” 1/9/13

4 tbsp. olive oil
1 med. onion,
 finely chopped
3/4 lb. porcini mushrooms, stems removed, finely chopped
1/2 c. dry red wine
1 c. basic tomato sauce or canned crushed tomatoes
1/2 tbsp. butter
Salt and pepper

In a 12 to 14-in. saute pan, heat the olive oil over high heat until smoking. Add the onion and cook over high heat for 5 min, until light golden brown. Add the mushroom pieces and continue cooking until they have given up most of their water, about 9-10 more min. Add the wine and the tomato sauce, butter and salt and pepper to taste and reduce heat to medium. Simmer for at least 30 min, until reduced to a ragu-like consistency, serve over tagliatelle or polenta.

wednesday wisdom: it’s going to be your year

couldn't hurt.

couldn’t hurt.

Do you like mantras? Especially prettily designed ones from Pinterest? You’re not alone. BlissTree has assembled 33 of them here. Go check it out. Find a resolution if you haven’t already. Happy Wednesday.

meatless monday: raw oatmeal

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Have you ever tried raw oatmeal? I’m kinda digging it. The Juice Press makes a killer version that includes cashew milk, and that’s what inspired me to do a little raw research and dive into this exciting world of cold-and-quick weekday breakfasts.

I’m not totally sold on the whole raw foods diet, especially in January in the Northeast. Doesn’t really allow for seasonal eating (or hot chocolate). But this recipe is so darn good, and if you plan ahead, you’ve got raw oats for an entire week. Quick, healthy, gluten-free, all that. Totally customizable in that you can top it with whatever you want. I’m going to tweak this recipe just a bit next time: instead of using 7 cups water, I’ll do 4 cups water, 3 cups coconut milk.

Raw Oatmeal
Serves 4-6
Make this on Sunday afternoon, enjoy through Friday.

3 c. raw oat groats, divided
1/2 c. finely ground raw almonds
7 c. pure water, room temperature (or half-and-half with a nut milk of your choice)
3 tbsp. maple syrup
1/4 c. chopped Medjool dates
1/2 tsp. sea salt

In a blender or food processor, blend 1 1/2 c. of the oats until fine. In a large mixing bowl,combine the ground oats with the remaining oats, finely ground almonds, water and nut milk, maple syrup, dates and sea salt, mixing until well combined. Cover and let mixture soak overnight in the refrigerator, at least 12 hours (the less soaking time, the chewier your oats will be). Before serving, strain each helping with a slotted spoon. Add salt, cinnamon, bananas, coconut, apples, whatevs! to taste.

wednesday wisdom: resolve

sara little yoga blog nyc hemingway
Try to learn to breathe deeply, really to taste food when you eat, and when you sleep really to sleep. Try as much as possible to be wholly alive with all your might, and when you laugh, laugh like hell. And when you get angry, get good and angry. Try to be alive. You will be dead soon enough.
– Ernest Hemingway

Happy new beginnings! I resolve to laugh like hell and get good and angry. Also, to take more nature walks and to run more on the insides of my feet (too much supination for this gal).

What about you? xx