Tag Archive | eggplant parmesan

Right Livelihood

Aug21
I’m grateful for another relaxing day, and for being able to start it with a lovely latté.
I’m grateful for the ancient junipers and the clouds above…
…and for the little dog on the ground below.

How am I different from that girl who first walked these woods thirty years ago when I discovered the leading edge of peace? I don’t feel so different. I feel the same, but more subdued, less eager. I feel well within the bounds of peace now, though not yet at the center. How is the land different? How are these woods different? More limbs down, more trees down, more down trees decomposing. Far fewer birds, and bugs. The mosses still green, cactus still spiny. Three paths diverged in the woods and I, I chose to stay in shade. Sun climbing as morning rain dissipates. The scant scent of damp sage, juniper oils rising, soft wet dirt underfoot. I’m grateful for taking time to wander aimlessly until I find myself among unfamiliar trees; and the for finding my way home. This seems as fruitful a way as any to spend an hour this late August day.

I’m grateful for the copious eggplant harvest I’m getting from three little bushes. I sliced yesterday’s four, each about six inches long, into three-eighth inch thick slices, salted them for about an hour, patted dry, breaded, and baked them.

The recipe uses only melted butter instead of egg to dip them in before dredging in a breadcrumb/spice/parmesan mix, then calls for baking rather than frying. It was so simple! As they baked, I made a quick sauce with canned tomatoes from last year, red onion from yesterday, a tiny purple pepper, and fresh basil and oregano. I mix and matched a couple of eggplant parmesan recipes, and essentially made up my own.

Once the sauce was reduced and the eggplant disks baked, I layered them with fresh mozzarella and sauce, topped with parmesan and leftover breadcrumbs, and baked. It was perfect! And I cut it up into portions and froze every bit of it, only tasting the pan scrapings. There are so many eggplants ripening that I’ll make another panful in a couple of weeks and eat at least some of it right away. My strategy is to load up the freezer with plenty of ready to heat meals for when the garden is spent, so I can enjoy and be grateful for summer’s flavors all winter long.

Tonight I whipped up this simple olive oil poundcake, but can’t touch it for another half hour until it’s cooled enough to tip out of the pan. I’ve not seen this trick before: after spraying the pan, dusting it with sugar instead of flour.

I’m grateful for all the conditions, choices, and help along the way that have led me to a path of Right Livelihood. I’m grateful for the teachers, mentors, and students that have helped me to be able to make my living teaching meditation and mindfulness. I’m grateful for the practices that bring peace and contentment to my life in these troubled times. I’m grateful for the opportunity to share these skills with others as we navigate the accelerating personal, local, and global challenges of the Anthropocene; and grateful to be offering a four-part online course in Meditation Basics starting this Thursday. Email me if you’d like to participate, at dukkaqueen@skybeam.com, with ‘meditation’ in the subject line.

Home Cooking with Stellar

Oct29
It was a frenzied morning, in a good way, and a relief to finally sit down with coffee and the cinnamon bun that Honey Badger brought me yesterday. I’m grateful for the ongoing support of my community, friends who have known Stellar all of his life, too, and care about him and about me. Their offers to pick up and drop off things in town for me have enabled me to devote my energy to this remarkable process of hospice caring for my best friend.

Garden Buddy brought over muffins and tortellini minestrone this morning; she and her guys were on their way to run errands, including a couple of mine. I let the soup thaw in the fridge for tomorrow. I needed to do something with the last eggplants before they disappeared in the back of the produce drawer and had to end up compost. I’ve been planning this dish for weeks, and trying to get it made for days. I’m grateful I had energy today to make this time-consuming but utterly worth it recipe.

I’m grateful for farm fresh eggs from the Bad Dog Ranch, as well as homemade marinara and eggplants from my own garden.

We missed Amy, but I sure enjoyed a leisurely couple of hours meandering between the joy of cooking with a martini in the kitchen, and paying attention to Stellar in the living room. He watched me the whole time, and persuaded me to turn off the TV and turn on some soft instrumental jazz; then he tried out his howl just to see if I’d come, which I naturally did. I’m grateful for a relaxing evening home cooking with Stellar.

The three-step coating process supposedly guaranteed a crispy fried eggplant…
… and indeed they were perfectly crunchy on the outside and soft in the middle. I had to try one. The rest I layered in the casserole dish with marinara and fresh mozzarella, then baked for forty minutes.
Stellar agitated for more food the whole time I was cooking, and finally consented to patience when I explained that he’d get his own bowl of dinner when it was finished.
I mixed his with a bit of kibble just to stretch it, and he loved it.
He also loved dessert, even though it was only a spoonful.
I’m grateful for my fingers in the feathers of his neck fur, and the feel of his warm velvety ear.

Everyone’s death is as uniquely their own as their lives are. He’s slowly going. I’m in no rush. The more I surrender to what is, settle into the moments that we have left, the less anxious I am about it. I’m grateful for these sweet evenings we’ve been sharing for months, now winding down; grateful for one more evening with him, knowing they’re running out.