I’m grateful for time in my day to prepare simple, delicious meals like a tomato sandwich, or a twice-baked potato, and to put up the last of the peaches with another mini-batch of peach salsa. I’m grateful for time to exercise, and to garden, to read, write, and meet online or by phone with friends and colleagues. I’m grateful that I’ve streamlined my life so that I have time to work as well as to relax, and that I’m beginning to whittle down the distractions that claim my attention. I’m grateful above all that even during a full and busy day, I am able to find time to rest with awareness in the present moment.
In my recent mostly-vegetarianism, I’m grateful for tofu, and specifically for the trick I recently learned of tossing it in cornstarch before frying it to make it extra crispy. This delicious recipe from Bon Appetit for Sesame Tofu with Broccoli made a simple dinner tonight, with leftovers for tomorrow. It was super tasty and filling, and I almost didn’t need a slice of peach pound cake for dessert, but I had one anyway, because why not. I had forgotten to get a scallion from the garden so went without that, and was so eager to eat it that I didn’t notice the toasted sesame seed part of the recipe, and still it was really yummy.
The sauce which included sesame oil, soy sauce, ginger, garlic and more simmered just long enough to thicken before adding the sautéed broccoli and tofu back in and tossing to coat. So simple, so delicious!
I’m grateful for leftovers: veggie enchilada with shredded romaine and fresh garden tomato for lunch today, the last of the cauliflower soup tonight. I’m grateful that I have enough to eat, and a roof over my head, and good friends around the valley and around the country, and everything I need to bake cupcakes tomorrow.
I’m grateful that Hurricane Idalia wasn’t quite as catastrophic as she could have been in terms of human fatalities; though she’ll result in plenty of long-term suffering for millions of Americans along her ongoing path. Supporting my plea argument yesterday, R. Hubbell wrote in Today’s Edition:
“The effects of human-caused climate change are manifesting themselves everywhere—as should be expected given the interdependence of the Earth’s atmosphere, oceans, land masses, and ecosystems. We can feel overwhelmed if we simply catalog the many ways in which climate change manifests itself. We cannot give in to helplessness. It is never too late to make changes that will benefit current and future generations. The most important thing we can do is to elect leaders who will prioritize the reduction of reliance on fossil fuels…. It is time for all Americans to put climate change at the top of their issues list when deciding how they will cast their vote. Remember that at the GOP debate last week, Vivek Ramaswamy declared that ‘Climate change is a hoax.’ The only hoax is politicians who refuse to address a problem that is an economic and national security emergency affecting the lives of every American.”Robert Hubbell, Todays Edition, August 30, 2023
In between Zoom Buddha School sessions today, I was grateful to zoom cook with my dear friend Cindy who lives not too far from our hometown back east. We’ve been talking for months about doing this, to support each other in preparing some healthy food for the week ahead. So we spent a couple hours this afternoon cooking enchiladas, and prepping for a creamy cauliflower soup. By the time we finished the enchiladas and sat down to eat one we were both too tired of being on our feet to make the soup, but I made it later this evening and it was SO simple, so delicious!
I’m happy to share the enchilada recipe we started from, which her friend Mary gave her. But I can’t possibly share the version I made, because I did just about everything differently than this recipe. First, I used up an assortment of garden vegetables from the freezer (instead of ground beef), including spiralized zucchini, snap peas, and sliced harissa sweet potatoes; plus a can of black beans from the pantry. I used half tomato sauce and half tomatillo sauce, added tomato paste, and used spinach-wheat tortillas. It didn’t matter. They were still delicious! I did add the grated cheddar and sour cream to the filling, which I could have eaten with a spoon except there was none left.
Once they were done baking, we sat down and ate together, and then got back to our busy days. It was fun to relax and play in our separate kitchens. I’m grateful for zoom cooking with Cindy, being able to get and to give support in an effort to bolster our health.
I follow an entomologist on Instagram who posted yesterday about micro-moths, tiny beautiful creatures. When I let Wren out for midnight whiz last night and checked the high-low thermometer I spotted a micro-moth and took a picture. Nothing fancy, but tiny, and precious in its own lepidopteran way.
This morning a friend brought to mind the simple joys of an ordinary day, mentioning “pretty flowers blooming, colors that are harmonious together, birds singing.” It turned my day around. I had been lying in bed late, curled up tight like a pill bug, not wanting to get out of bed, not because I was overtly depressed, just that I didn’t want to get out of bed. Following Debi’s checkin, others mentioned a range of things that give them joy, from animal companions to functional limbs, and the brief virtual discussion stayed with me all day.
I’m grateful for the simple joys of being alive in any given moment. Today those included reading a novel, my work, a couple of meaningful conversations with family and friends, exercising, stretching, meditating, groceries, a light rain shower, Biko walking through the door and tucking himself inside as the storm approached, Buddha School, watching ‘Modern Family,’ and baking this amazing broccoli forest loaf. So simple, so delicious! And for once, my result resembles the online photo!
This is the second ‘sheetpan’ tilapia I have cooked in the past month, and again it turned out so well. I’m grateful that I’m finally learning to cook fish. In the past it’s so often been dry, or underdone. Basting the fish with this simple sauce and cooking it with beans and greens of some sort has resulted in perfect moist, flaky fish both times. Today I used the marinade from one recipe and made up the vegetable mix from another recipe. I whisked a quarter cup mayonnaise with a teaspoon of lemon zest, a pinch of paprika, some grated garlic and salt, and slathered that on both sides of the fish, then arranged cannellini beans, green olives, and leeks around the filets. On top of the fish I arranged thinly sliced orange jalapeños and lemons, and baked at 300℉ for about 25 minutes. So simple, so delicious! But how did I not even think to toss in a few apricot halves, either on the baking sheet or on the plate??? Maybe because I was canning more apricot jam at the same time I was baking the fish.
Even before coffee I picked three more baskets of apricots in the cool morning air, using the step stool to reach some of the higher, riper fruits. Up at the very top the birds have left only pits on stems. Topaz has added my coffee and kindle time to her morning routine, settling in for a cuddle as I read for the past few days. I’m grateful she’s becoming more affectionate in her middle age.
I’m grateful tonight for so many things, including Zoom Cooking with Amy: Gnocchi Ripieni edition. We both started yesterday, making the dough and filling ahead of time. I only got as far yesterday as baking the potatoes, which I scraped from the skins and refrigerated, then grated cheddar on and baked the skins for a snack with Penzeys Chip & Dip seasoned sour cream. What a great instant dip! So simple, so delicious!
This morning I mashed the cold potatoes and added flour, salt, an egg, and a few dashes of fresh nutmeg to make the dough. I also sautéed the mushrooms, and after they cooled blitzed them with the cheeses to make the filling.
Remember, don’t crowd the mushrooms! I just learned this wisdom recently and since then have added mushrooms to the skillet a few handfuls at a time, waiting til each batch cooks down a bit before adding the next.
Once we had our zoom drinks made, we quartered the chilled dough, and rolled each quarter, then chopped it into 15 gram rounds. A half teaspoon of filling in each, then pinched them closed and set on a tray to chill in the fridge for fifteen minutes, as we continued chatting while shaping and filling the rest of the dough.
When the second tray was filled, we swapped out trays and cooked the chilled ones in batches in boiling water until they floated. (Later I put the second tray in the freezer, and will bag the gnocchis tomorrow, to pull out and cook for next Boyz Lunch.)
As my second batch boiled I drained the first batch and kept them warm over the gnocchi water. Then we sautéed them in butter and olive oil, and at the end I added a couple tablespoons of the hot starchy water to the skillet and swirled to make a silky sauce. The recipe calls for “a pinch of parmesan.” Whoever heard of a pinch of parmesan? I grated a generous amount and topped the bowl, then we sat down to dine together.
I’m grateful again today for the cheese sandwich: I’ve truly become addicted, not only to the cheese sandwich but to exploring its infinite possibilities. Mayo with Penzeys’ sandwich sprinkle, Havarti, potato chips, lettuce, apricot halves and mustard on homemade sourdough. Crunchy, creamy, tart and sweet: so simple, so delicious. I thought twice about the apricots but concluded Why not?
I’m grateful to be able to share the bounty. Yesterday it was the old doe reaching for low fruit; this afternoon it was the tragic buck picking up fallen fruit under the tree.
I’m grateful every day of every year for this beautiful apricot tree as it steadfastly lives its own life, whether or not its able to provide fruit for the rest of us in summer. It offers flowers reliably each spring, followed tender leaves that start out the blush-tinged green as its ripening fruit in conducive years; its leaves transform to yellow and fall, and it rests and rejuvenates in dark winter bark, year after year. It doesn’t ask for much: We tend it with water, occasional food, and skillful pruning, and it gives and gives.
Despite grasshopper predation, the first few peppers are showing up on the Fresno plant that Gabi gave me. I’m excited to try this variety that’s new to me.
I’m grateful for Boyz Lunch today, and for the (relatively) cool breeze and few clouds that tempered the heat. Fennel bulbs aren’t ripe yet so I substituted fennel seed in this recipe, swapped out tilapia for cod, and spinach for broccolini, and we concurred it was a five-star meal and an absolutely delicious way to cook fish. I served it with the last of the coconut-corn soup, garnished with coconut cream and a squeeze of fresh lime.
I’m grateful for the meaningful conversation that we shared today, about aging and choices around death. I know one of them fears being hooked up to machines at the end, and the other wants Miles Davis music at his burial. It’s so important to have these profound conversations.
I’m grateful for this resilient desert willow, which once grew past the roof and froze nearly to death a few years ago. I’ve kept it pruned hard since then, and now it’s barely more than a large shrub, but it’s full of more blooms than it’s had in a decade, and they’re all at eye level.
This spicy coconut corn soup is delicious! I’m emptying out my freezer to make room for any garden produce the grasshoppers might leave for me, and had just enough frozen corn to make the recipe. I also had a can of coconut milk in the pantry, and most of the other ingredients. I’m out of fresh garlic but have some Penzey’s garlic granules, ¼ tsp = 1 fresh clove; out of fresh ginger but guessed how much powdered. I’m grateful when I can whip up something simple and delicious on a whim.
Then I took my dinner out to sit on the patio, where I was joined by the old doe. Maybe she’s got twins but I’ve only seen one fawn with her outside the fence. She knows she’s welcome to anything she can reach. I wish the deer ate grasshoppers! I heard a phoebe calling beyond the fence again tonight, have heard them ever since they left, and even seen one flying up to the deck a couple of times. I’m optimistic they’ll nest again. The rufous hummingbirds arrived yesterday, dominating the feeder scene. I’m grateful for dinner out and the delightful company.