I’m as grateful for a sunny day as for a cloudy day. I’m grateful for any day I wake up alive, especially if I get to enjoy it without much pain, as I did today. I’m grateful for a zoom meeting with graduates of the Mindfulness Foundations Course I teach, where we meditated together and then talked about what challenges and successes we’ve had recently in our practice of living with more awareness, a more open heart, and a healthier perspective on our lives; in short, each of us expressing gratitude for how the practice of mindfulness has helped us experience less mental and emotional suffering, and even made physical pain more bearable. Next course starts January 5, enroll now or tell a friend!
I’m grateful as always for Zoom Cooking with Amy. Tonight we made an extremely simple onion tart she found on Instagram. Roll and cut the puff pastry into six rectangles poke it all over with a fork. Slice a red onion in quarter-inch slices, and place them on a parchment sprayed with cooking oil. Drizzle with olive oil, sprinkle with salt and pepper, and cover with the docked puff pastry. Bake at 375℉ for 20 minutes.
When they’re golden, flip with a spatula onto a serving dish, add thinly sliced Cambozola (I used Gorgonzola because it’s what I had, Amy used Brie), and as it melts onto the hot tart, drizzle with hot honey. Hot both ways: microwave the honey for 15-20 seconds to loosen it, then add pepper. I made the recipe with a quarter cup honey and half a teaspoon of Aleppo pepper. Next time I’ll add more heat. I’m grateful for another day well lived.