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Do you remember who you were before the world told you who you should be?? Great question to ponder as you are doing the daily chores, errands etc. Because if you don't then may be it's time to remind your self today.. right now.. Image below is a reminder that we are the authors of our story.. no one else is..... 
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Our life is frittered away by detail. Simplify, simplify.” — Henry David Thoreau
Yesterday March 21st was the first day of spring.. a new moon and equal day and night.. However Mother Nature decided to give us one last beautiful snow fall and crisp winter day instead.. Now the change of the seasons are under way.. what does spring bring to mind? As I sit here and look outside I see bright colors and life growing all around.. I hear the birds chirping and a few kids from the neighborhood laughing.. the gearing up of what the warm weather will bring.. Are you ready?? Another aspect of warmer weather is lighter foods such as salads, fruits etc.. so to start off with here ... a yummy pasta salad.. I usually change out the Asparagus... *** Spring Pasta Salad with Asparagus, Bacon & Feta Rating: 5 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 4-6 servings Ingredients 8 ounces Ditalini or any small pasta 12 ounces (1 bunch/2 1/2 cups) Blanched Asparagus, cut into 1/4 inch pieces 10 ounces Perfectly Baked Bacon, diced small 7 ounces Feta Cheese, cut into 1/4 inch pieces 1/2 cup diced Green Onion 1 tablespoon Lemon Juice Extra Virgin Olive Oil 1/4 cup Homemade Ranch Dressing Garlic Salt & Black Pepper to taste Method Cook pasta according to package directions. Drain & transfer pasta to a large bowl. Toss with lemon juice & olive oil. Blanch asparagus. Have a bowl of ice water handy & a colander. Bring a large pot of water to a rolling boil. Add asparagus & cook for about 2 minutes or until bright green. Drain the asparagus in the colander & immediately transfer to the ice water. Let asparagus cool completely. Toss the pasta with asparagus, feta, bacon & green onion & ranch. Season to taste with garlic salt & pepper. 
Chickpea to Cook by Rumi
A chickpea leaps almost over the rim of the pot where it’s being boiled. “Why are you doing this to me?” The cook knocks him down with the ladle. “Don’t you try to jump out. You think I’m torturing you. I’m giving you flavor, so you can mix with spices and rice and be the lovely vitality of a human being. Remember when you drank rain in the garden. That was for this.” Grace first. Sexual pleasure, then a boiling new life begins, and the Friend has something good to eat. Eventually the chickpea will say to the cook, “Boil me some more. Hit me with the skimming spoon. I can’t do this by myself. I’m like an elephant that dreams of gardens back in Hindustan and doesn’t pay attention to his driver. You’re my cook, my driver, my way into existence. I love your cooking.” The cook says, “I was once like you, fresh from the ground. Then I boiled in time, and boiled in the body, two fierce boilings. My animal soul grew powerful. I controlled it with practices, and boiled some more, and boiled once beyond that, and became your teacher." Trans. Coleman Barks, Copyright © by Coleman Barks* |
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