Common Denominator

August 3, 2019

“Do your little bit of good where you are; it’s those little bits of good put together that overwhelm the world.”
~ Desmond Tutu


A note:  My summer has been a bit hectic thus far.  So, having not been able to find the time to write an original post for several weeks, I decided to do a summer rerun and share a post from July 30, 2013, the 3rd year of the blog, which is strangely relevant to current events.  The included recipe for Horiatiki (Greek Salad) Tacos is also one of my all-time faves.  I hope you enjoy this blast from The Philosopher’s Spoon’s not-too-distant past:


Both world and local news have been a bit intense recently, to say the least.  Times like these, when everyone feels just a little more fragile than usual, can put folks on edge and highlight the differences between us.

Last Thursday I awoke in a slight state of anxiety, a bit depressed by the events of the week.  That afternoon, while driving down a local street, I saw a young black cat lying in the middle of the road.  I pulled my car over to the side and got out to take a look at this poor kitty, who I assumed was dead.  As I bent over him, I realized that he was still breathing quite rapidly and his eyes were open, but unresponsive.  I screamed for help, as the cars waiting to pass on the road behind me began to honk.  I cautiously picked up the barely conscious kitty and moved him to the sidewalk.

Just then, a man pulled up next to me and got out of his car to look.  He offered to take the cat to the local emergency vet.  We carefully moved the cat to the back seat of the man’s car.  Then a woman who had seen us ran out from her house to tell us she had just called the local Humane Society and that they were on the way.  As we debated whether to wait for the technician or rush to the vet, the kitty miraculously regained consciousness and hopped up to the dashboard of the man’s car.  He must have been knocked unconscious and in a state of shock when I found him.  Now he seemed quite alert and able to move.  We all cried with joy.  When the Humane Society technician arrived, the woman offered her number in case the cat belonged to a neighbor and the man offered to adopt the kitty if it turned out he had no home.  I thanked everyone and left the scene, knowing the cat was in good hands.

Each of us came together on that street out of our love for animals.  None of us probably had much in common otherwise but we were able to save that little life because of what we shared.  Many things separate us as human beings, but when we focus on what unites us, rather than what divides us, we can come together to accomplish amazing things.  It’s simple mathematics:

Imagine three people, each from three different cultures, communities and economic backgrounds.  Let us represent them with the fractions 1/2, 1/3 and 1/6.  At first glance, there is no way for each of these three to come together.  However, if we look beyond the differences and instead look for a common denominator, we see that 1/2 becomes 6/12, 1/3 becomes 4/12 and 1/6 becomes 2/12.  And now 6/12, 4/12 and 2/12 can join together as 12/12 or One.  That One lives within each of our hearts, needing only to be recognized by ourselves and each other.

“It is only with the heart that one can see rightly; what is essential is invisible to the eye.”
~ Antoine de Saint-Exupery


Greek-style veggies, marinated feta and tortillas come together for Horiatiki Tacos with Marinated Feta.

Horiatiki Tacos with Marinated Feta
Greek Salad (Horiatiki Salata) makes a delicious filling for this super-tasty, virtually no-cook summer meal.  This is a vegetarian-friendly recipe, but you can add cooked shrimp as a variation for omnivores.  Make the Marinated Feta one day to one week ahead.


1 clove of garlic, smashed
1(15oz) can organic garbanzo beans, drained and rinsed
2 tablespoons fresh lemon juice (plus more to taste)
1/2 teaspoon crumbled dried oregano
Salt and freshly-ground pepper to taste
2 green onions, trimmed and chopped (green & white parts)
1 cup finely chopped bell pepper
1 cup diced cucumber
2 cups diced ripe heirloom tomatoes
8 (approximately 7″) flour tortillas or lavash-style flatbreads
Marinated Feta (recipe below)

Optional: 1 (16oz) package of frozen, cooked, peeled, medium-sized tail-off shrimp, thawed.


In a large bowl, stir together garlic, beans, lemon juice and oregano.  Add salt and pepper to taste.  Remove and discard garlic clove.  Add onions, bell pepper, cucumber and tomato (if you are using shrimp, add them here).  Stir and taste for seasoning.  Add more salt, pepper and lemon juice, if needed.  Set aside.

Heat tortillas over a low stove flame, using tongs to circulate the tortilla over the flame.  Turn when it begins to puff and then heat the other side (do not leave unattended!).  Alternatively, you can microwave tortillas in a microwave-safe plastic bag for about 30 to 60 seconds or until steaming.  Keep warm in a basket or bowl covered by a damp towel.

Serve filling alongside Marinated Feta and warm tortillas.  Have guests make their own tacos (use a slotted spoon to serve the salad) by filling the tortillas with some salad, topped with the Marinated Feta.

Serves 8 (more with shrimp added)


Marinated Feta
You will need a pint or quart-sized glass jar with a lid.

About 8oz Feta cheese, crumbled
1 or 2 small, whole hot dried chillies

Several sprigs of fresh dill
Several sprigs of fresh mint
Several sprigs of fresh rosemary (or sub some crumbled, dried rosemary)
Several fresh basil leaves, chopped

1 teaspoon whole black peppercorns
Zest of one small lemon
Extra virgin olive oil to cover (about 1 & 1/2 cups)


Combine Feta, herbs and seasonings in jar.  Cover with oil.  Seal jar and shake gently.

Marinate in fridge several hours or overnight.  Shake a few times during marinating time.

Use leftover oil in jar to toss with cooked pasta, rice, salad or as a dip for bread.


A Bouquet of Yum in the Summer Sun

June 21, 2019

“Be still, sad heart, and cease repining;
Behind the clouds is the sun still shining.”
~ From “The Rainy Day”, by Henry Wadsworth Longfellow


Last night I set out my bikini, all ready to celebrate the Summer Solstice poolside.  Before sunrise, the sound of raindrops on the roof woke me briefly from a pleasant dream.  Later, when I got up and opened my bedroom curtains, the ground outside was wet and the clouds were thick in the sky above.  My poolside sunning would have to wait.

On a positive note, a Summer Solstice like today’s offers the perfect opportunity to remember that our Sun is there, even when we don’t see it.  Whether obscured by a cloudy day or evening’s horizon; merely reflected by the moon or on a dark night when even the moon is not visible, we can align our thinking with our awareness of its light or the fear of its absence, but it remains steadfast and shining, whatever our focus.

That was a metaphor, in case you were wondering.  And now for something completely delicious…

Picture a beautiful, golden flower with bright, yellow petals bursting out from its center like rays of light streaming out from the summer sun.  Now imagine those tender petals filled with warm, melted mozzarella cheese after being battered and fried into a crispy ball of guilty summer pleasure.  That flower belongs to the zucchini plant and the delicacy I just described may be found in restaurants and kitchens all around Rome this time of year.  Fiori di zucca ripieni fritti or Fried Stuffed Zucchini Flowers, are an Italian summer favorite that will make you fall in love at first bite.

Although not yet common in American grocery stores, you can find zucchini flowers, also known as squash blossoms, here at local farmers markets, occasionally at a Whole Foods produce section, or growing in a friend’s garden.  You will want to pick or purchase them no more than a day before you cook them.  Here’s what you are looking for:

You rinse and dry the flowers, remove the stamens inside, then stuff the centers with tiny chunks of fresh mozzarella, or the small, ready-made balls known as ciliegine (Trader Joe’s and Whole Foods both carry ciliegine).  Traditionally, one also adds a bit of anchovy or anchovy paste, but I prefer to substitute a tiny bit of basil pesto or some hot chili spread:

After stuffing, the ends of the flowers are lightly twisted to enclose the filling.  Then you prepare a simple tempura batter (see recipe below); fill a frying pan about 2-3 inches high with sunflower oil and heat to 350°F.  Dip each stuffed flower into the batter to coat completely and fry until golden and crispy:

I can’t write enough OMGs and yums here to adequately convey the utter deliciousness of these hot, crispy, gooey, cheesy, delicately-zucchini-ish morsels.

Here is my recipe.  Below that is an instructional video by Lucrezia Oddone, an Italian language YouTuber that I watch.  The dialogue is in Italian, but just follow my recipe and watch the video to help you visually understand the process.  Maybe one of these days I will start making my own videos, but for now, I’ll take the opportunity to share Lucrezia with you.  If any of you are interested in learning Italian, she has lots of fun and helpful videos at her channel.

Fried Stuffed Zucchini Flowers
(Fiori di zucca ripieni fritti)
This recipe will serve 4.  You can halve or double it easily.

12 zucchini flowers (squash blossoms)
6 oz of fresh mozzarella, cubed or ciliegine balls, halved
Some prepared basil pesto or chile spread/oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1 cup ice-cold sparkling water
1 egg, lightly beaten
Pinch or two of salt
Oil for frying

Remove stamens and cut down stems from blossoms.  Wash and pat dry.

Stuff each blossom with a cube or ball or half ball (depending on flower size) of mozzarella and about 1/4 teaspoon of pesto or chile spread (more if pesto, less if using chile spread/oil).  Twist ends of petals to enclose stuffing and set on a plate until ready to fry.

Fill a frying pan with about 2-3 inches of oil.  Heat over medium-high.

While the oil is heating, make the tempura batter:
Use a fork, not a whisk to mix this.  Stir the flour and cornstarch together. Stir the ice-cold sparkling water into the beaten egg, then add the flour and cornstarch mixture and a pinch of salt.  Stir just until combined; do not over mix; you want some lumps.

Test that your oil is ready by placing a drop of tempura batter in it.  You can also add an unpopped popcorn kernel when the oil is just beginning to heat.  It will pop when oil is ready.  Remove and begin frying.

Gently dip a filled flower to coat in the batter completely and carefully lay into oil.  Continue with a couple more (don’t crowd pan or you will lower oil temperature).  Keep batter cold in fridge between batches.  Fry flowers about 2-3 minutes, turning gently with tongs or slotted spoon if needed, until golden and crispy (note: in the video below, Lucrezia removes hers a bit sooner than I would).  Drain on paper towels as you finish frying all of the flowers.  Sprinkle with a bit of salt, if desired.  Serve hot.

As Lucrezia says in her video intro, Fried Stuffed Zucchini Flowers are fantastic, spectacular and you must absolutely try them!




June 4, 2019

“We must learn to reawaken and keep ourselves awake, not by mechanical aid, but by an infinite expectation of the dawn.”
~ Henry David Thoreau


“It ain’t over till it’s over.” 

The phrase first uttered by baseball legend Yogi Berra about the 1973 National League pennant race is a quote that comes in handy when folks need a bit of hope or inspiration in order to persevere when all seems lost.

A flightless bird, endemic to a coral island in the Indian Ocean, is proof that, even when it’s over, you can still make a comeback.  This species of bird evolved and went extinct and then re-evolved within the space of a few thousand years.

The Aldabra rail, named after the Aldabra Atoll, its island home in the Indian Ocean, is an example of the rare phenomenon known as iterative evolution, which describes how a particular species from the same bloodline can come back into existence over and over gain, in spite of previously becoming extinct.

These invincible flightless descendants of the white-throated rail (pictured above), were totally wiped out about 136,000 years ago, when sea levels rose to consume their island habitat.  According to a recent study, published in the Zoological Journal of the Linnean Society, sediment and fossil records from the island show that a few thousand years later, after sea levels had receded, another member of the rail bird family colonized the island again and re-evolved into the same flightless species that had come into being before the extinction event.

With the global temperature increasing and the warming of oceans and consequent sea level rise threatening not only the island home of the Aldabra rail, but ecosystems and life all over our world, it is imperative that we humans do everything we can individually and collectively to reduce carbon emissions, stop climate disruption and reduce its impact.

We need both determination and hope in order to adapt and make the necessary changes to protect life and quality of life on our home planet.  Don’t let anyone ever convince you it’s over and that nothing can be done.  The process by which big changes are accomplished is often iterative.  If you find yourself feeling overwhelmed by the many real challenges we currently face, pull back for a bit; then be like the Aldabra Rail and keep coming back.

“If you fell down yesterday, stand up today.”
~ H.G. Wells


Rediscover the almost 100 year-old recipe for Original Green Goddess Salad Dressing, created by Philip Roemer at the Palace Hotel in San Francisco.

Original Green Goddess Salad Dressing
This tarragon-flavored dressing is outstanding, but very rich.  It works well on any bold-tasting greens such as arugula or romaine.  It is also wonderful with cold chicken or shrimp.  Modern variations include avocado, yogurt or sour cream, but the original is mayonnaise-based.  If you have no dietary restrictions that would prohibit an ingredient below, I recommend you follow the recipe exactly.  The original became famous for a reason.

4 anchovy fillets (2 teaspoons)
1 green onion, trimmed and chopped (both green and white parts)
3 tablespoons chopped Italian parsley
2 tablespoons chopped fresh tarragon
1 & 1/2 cups organic mayonnaise
1/4 cup white wine vinegar
1/4 cup chopped fresh chives
1 small clove of garlic

Combine ingredients in a blender.  Blend until smooth, green and creamy.  Pour into a container, seal and chill in the refrigerator until serving time.  Leftovers keep for several days in the fridge.

Makes about 2 cups


Nothing is Everything

May 9, 2019

“I love talking about nothing.  It is the only thing I know anything about.”
~ Oscar Wilde

For the past month, I’ve been working steadily on an editing job for a friend.  The project is unique and inspirational, and I have thoroughly enjoyed the work, but it has kept me away from this blog for a bit.  We are now past the first week of May and, until today, I had posted nothing since the beginning of April.  Nothing isn’t necessarily a bad thing, though.  In fact, the word may is not only the name of the current month, it is also a modal verb, indicating possibility or potential.  Nothing is something that is full of potential.

Several years ago, physicists and philosophers gathered at the American Museum of Natural History to debate the concept of nothing.  They put forth various theories and opinions, which all seemed to demonstrate that what we think of as nothing is really something.  If I had been there, I would have argued that nothing is something that may contain everything.

To illustrate that nothing can contain everything, I’ll use the example of the number line in mathematics, a concept that illustrates real numbers, showing positive numbers at the right and negative numbers at the left, with zero in the center:



I have often imagined both sides of this line turning up vertically, with zero at the bottom, and each number facing its opposite.  Since +1 and -1 combine to make zero, as does every other pair of opposite numbers, this line would close into itself like a zipper, as each pair found its opposite and they dissolved themselves together, back into zero.

Zero may seem like nothing, but the potential for everything lives within it.  In fact, between each of those whole numbers I just described lies the possibility of smaller and smaller slices of numbers: 1.1, 1.11, 1.111, and on and on, infinitely.

The possibilities within you for new ideas, new inspirations and new choices are also infinite, but sometimes creating new things requires a bit of space, a bit of nothing.

Ebb tide enables a clean space for castles to be built and messages to be written in the untouched sand.  Paintings are created on top of a clean canvas; ideas and plans are put forth on a white board or blank page and films are projected on an empty screen.  Organizational experts often recommend pulling everything out of drawers or closets in order to choose what to keep, what to let go of and what shape the newly-emptied space will take.

When you need a new idea, a fresh perspective or a bit of inspiration, or even in those times when you’re not sure what you want, it is important, often necessary, to make yourself some space.  If your mind, heart or calendar seems cluttered with an infinite succession of stuff, give yourself the gift of nothing.  Like tilling the soil in a garden or plowing a field in order to plant a new crop, clear away some downtime, some quiet time for yourself.  Set aside one day per month with nothing “to-do” on your calendar.  If you can’t find one day, make the space for at least an hour of alone time. Take a walk, soak in a tub or simply carve out 30 minutes each day when all devices are off.  Give yourself permission to not do, even if it’s just for a bit.

Imagine everything that may be waiting to be discovered within just a little bit of nothing.

Photo courtesy Beverlee Moreno Ring


Maple Chicken Brunch Sausages are a delicious treat for Mother’s Day, Father’s Day or any day.

Maple Chicken Brunch Sausages
Homemade sausages are a delicious treat and easier to make than you think.  By forming the mixture into patties, instead of filling a casing, you can cook and serve or freeze and heat at your convenience; no smoking or curing necessary. Use pastured, organic or free range chicken for a better flavor, more humane process and healthier product.


Ingredients for sausages:
1 lb ground chicken
2 tablespoons real maple syrup
1/2 teaspoon smoked Spanish paprika
1/2 teaspoon sweet paprika
1/2 teaspoon fennel seeds, crushed
1 teaspoon crumbled dried sage
1 teaspoon dried thyme
1/8 teaspoon crumbled dried rosemary
1 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon garlic powder
1/4 teaspoon freshly-ground black pepper

Olive oil for frying (a few tablespoons)


In a medium bowl, mix together all ingredients except the olive oil.  Cover and chill for 30 minutes.

To form the patties:
Rinse hands in cold water.  Divide mixture into ten portions and shape each into a 2 & 1/2-inch disk.

Lightly coat a non-stick skillet with olive oil and heat on high.  Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side.  Drain on paper towels and serve immediately.  Cooked sausage patties can also be fully cooled, wrapped and frozen for oven or microwave reheating.

Makes 10 sausage patties


Newton’s Third Law

April 3, 2019

“For every action, there is an equal and opposite reaction.”
~ Sir Issac Newton’s Third Law of Motion
(Philosophiae Naturalis Principia Mathematica, 1687)

Spring is officially here, ushered in a couple of weeks ago with the Spring Equinox.  Also known as the Vernal Equinox, its name signifies one of two times during the year when day and night are of nearly equal length.  On the first day of summer, the longest day of the year, the scales are tipped in favor of the Sun.  At Winter Solstice, they lean all the way into the night.  However, each of these extremes are guaranteed to balance themselves at least twice a year, in autumn and in spring.  Within the space of one year, the Earth revolves completely around the Sun as our planet rotates on an invisible axis.  Think of a spinning top that tilts slightly as it whirls around.  The four seasons are determined by the direction of Earth’s tilt in relation to the Sun and the angle of the Sun’s light as it hits the Earth.

This dance of the seasons relates to the balancing poses that I teach in yoga.  I remind students that we refer to this category of poses using the gerund because the process of finding our way to balance is continual.  Balancing, like dancing, is an activity, not a fixed state.  One of the best examples of this is Mountain Pose (Tadasana), which almost anyone can do, even if they have never studied yoga.  There is a subtle metaphor for earthly life to be found within this simplest of poses.  If you’d like to give it a try, here’s how:

Stand with your feet about hip or sit bones distance apart.  Even out the weight across your two feet and within and around the sole of each foot.  Lift up from the top of your head as if an unseen hand were helping you.  Gently tuck your tailbone forward and draw your abdominal muscles and back muscles in around your center of gravity.  Lift your chest, not in military fashion; lift it expectantly, like you just received good news.  This will cause your arms to open slightly, which should remain at your side, slightly out from your hips.  Now, fix your gaze to a point out in front of you: a dot on the wall or carpet, a leaf or flower or blade of grass.  Let everything else around this single point softly blur.  That point is your “now”.

Yoga art print available here


In less than a minute you will realize that simply standing upright, on our own two feet, requires constant adjustment.  Some days the corrections are big and sometimes they are nearly imperceptible, but we make them and return to equilibrium.

On those days when the world seems to be spinning out of control, leave big adjustments to a power greater than yourself.  Call it physics, call it God, call it the Universe; you already know how to surrender to an idea, to a mystery.  After all, as we stand on this ball of earth, spinning around the Sun at approximately 67,000 miles/110,000 kilometers per hour, we trust an unseen force we call gravity to keep us from flying off and out into space… and it does.

Remember that, no matter how long the nights or how sunny things do or don’t look, balance will always restore itself.  Just like day and night are guaranteed to find their way to balance, so will world events, the scales of justice, your personal equilibrium and anything else that may, at times, feel tipped a little too far to one side or the other.  Like the two equinoxes of the year, those corrections will come according to their own timetable, which is not necessarily yours.  You might as well enjoy the dance.  Keep your focus on that center of gravity that is always within you and make your adjustments as needed.  That equal and opposite reaction is on its way.

“Let your life lightly dance on the edges of Time
like dew on the tip of a leaf.”

~ Rabindranath Tagore


Watch Newton’s Third Law demonstrated at zero gravity:


Celebrate the balance between red and blue that is the color purple with Ube and Coconut Tiramisù.

Ube and Coconut Tiramisù
Ube is the name for a purple-colored yam that is a well-known dessert ingredient in Filipino cuisine.  If you are Filipino or have friends or family with Filipino ancestry, you have probably been one of the lucky ones to discover the deliciousness of ube ice cream and cakes.  This tiramisù is my Italian homage to the Filipino staple.  You can easily find powdered ube online (here).  If you live near a Filipino market, you can find it in person and, probably, at a better price.  Plus, it’s a great excuse to explore and try new foods.  I got mine (as well as a pint of Magnolia ube ice cream) at the local Seafood City market.

When mixed with cream, the natural purple color of this yam creates a lavender tint that is striking.  Some like to intensify this effect with a few drops of food coloring.  I chose not to, but plant-based food colors are available at Whole Foods markets, so you can feel free to brighten up the purple-ness and still keep it “natural”.

Ube prepared as a savory dish is less common, but just as tasty.  At a previous trip to Seafood City, I bought some fresh ube yams and brought a pan of roasted ube, cut into chunks and cooked with a little salt, pepper, maple butter and crushed coconut chips to a Thanksgiving celebration last year.  The dish was a big hit and even got a thumbs up from my friend’s Filipino-born mom.

Notes for this recipe: I used coconut sugar for a more authentic flavor, but regular cane sugar or light brown sugar are both fine.  Also, make sure to get traditional, crisp ladyfingers.  Trader Joe’s carries a soft version, but you want the crisp ones that are available at Whole Foods or at any market with a good Italian or gourmet section.

*If you can’t find light coconut milk, just use a mesh strainer to strain out the solids from regular coconut milk.  Save those solids and use to add richness to curries, veggies or soups.

3 tablespoons Ube powder (powdered purple yam)
1 & 1/2 cups water
1/2 cup plus 2 tablespoons organic sugar
1 teaspoon vanilla extract
1 (80z) tub of mascarpone cheese
1 cup heavy cream
1 cup light coconut milk*
1/4 cup dried coconut flakes (unsweetened)
1 (7oz) package of ladyfingers (savoiardi)

Equipment you will need:
Electric mixer
An 8-inch square pan
6 goblets or short, wide glasses, small mason jars or small glass bowls.


In a small, heavy saucepan, over medium-high heat, combine the ube powder with the water and bring to a boil, stirring.  When it begins to boil, reduce the heat to medium-low and continue stirring, first frequently, then constantly, until it becomes like a thick puree (about 25 minutes).  As you stir, be sure to scrape the bottom and sides of the pan, so that the mixture doesn’t stick to the pan and thickens evenly.  After you’ve reached the desired thickness, remove the pan from the heat and continue stirring a minute or two more as the bottom of the pan cools.  You should end up with about 1 cup of ube puree.  Let the puree cool completely before continuing with the recipe.

While the ube is cooling, chill your beaters and a medium-sized bowl in the fridge (this will help your filling to whip better).  You may want to pull your mascarpone out of the fridge at this time, so it is softer when you mix it.

To make the tiramisù filling:

Stir 1/2 cup of the sugar and 1 teaspoon vanilla  into the cooled ube puree and stir with a rubber spatula or large spoon until combined and smooth.

Pull your chilled bowl and beaters from the fridge.

Add the mascarpone and heavy cream to the bowl and whip with an electric mixer (more slowly and carefully at first, so as not to make a mess) until whipped to stiff peaks.  Add the sweetened ube puree.  Incorporate this into the whipped mixture using a rubber spatula at first, then with the electric mixer on low, stopping a couple of times to scrape the sides and bottom of bowl with the spatula, until fully incorporated, thick and creamy.  Cover and set in fridge while you prepare your coconut milk cookie bath and set out your pan or glasses.

In a shallow bowl, stir remaining 2 tablespoons of sugar into 1 cup of light coconut milk and stir until dissolved.  Set aside 1 tablespoon of the mixture to moisten your coconut flakes.  Dip both sides of a ladyfinger cookie into the coconut milk and place in position to line the bottom of your pan.  Continue with 1/2 of the cookies, breaking up some to fit in the odd spaces, as needed.  If you are using glasses or small bowls, break up and dip the cookies to fit into the bottom of the smaller containers.

Scoop half of your filling over the cookie layer and spread it out evenly.  For glasses/bowls, divide half the filling among the containers.

Make another layer of cookies over the filling, dipping both sides of each ladyfinger into the sweetened coconut milk as you go.  Top this with the remaining half of the filling and spread out evenly.  For glasses/bowls, repeat with the last half of the cookies, then divide the rest of the filling over the tops.

Cover with plastic wrap and chill the tiramisù in the refrigerator for 6 hours or overnight.  Also cover and chill your reserved sweetened coconut milk and keep in fridge until just before serving.

Before you serve:

In a small bowl, add the coconut flakes and pour the reserved coconut milk into it.  Stir until coated evenly and set aside for several minutes while it moistens.  Give it another stir.

Pull out the tiramisù.  Sprinkle the sweetened coconut flakes over the top(s) and serve.

Serves 6




March 14, 2019

“There are a great many people in the country today who, through no fault of their own, are sane.”
~ from Monty Python’s Flying Circus (TV series 1969 – 1974)



Happy Pi Day!

In recent years, the increasing popularity of celebrating the number π on March 14th (3.14 being the first three digits of the never-ending number) has transformed the mathematical constant into a pop culture icon.  Because the number π is spelled out as “pi” and its English pronunciation sounds exactly like that of the word pie (the dessert), celebrating the irrational number by baking and eating an assortment of sweet and savory pastries is a match made in both mathematical and gastronomical heaven.  In addition to that (pun intended), most pies are circular, which makes dividing one in half a delicious teaching tool, as π is equal to the ratio of any circle’s circumference (distance around) to its diameter (distance across).

The number π is an irrational number, meaning it cannot be expressed as a common fraction, such as 1/2 or 3/16.  This means that its decimal representation never ends and also is not repeating (1/3 repeats as 0.3333….).  Pi is not the only irrational number.  There exists an uncountable and infinite amount of them, and there are other interesting ones like e or phi (the golden ratio) that we could celebrate.  Unfortunately for those numbers, π represents an excuse to eat dessert or pizza, so π wins.

Pi Day is also a good opportunity to accept or embrace (depending on your degree of surrender) the seemingly irrational part of earthly life.  These days, click-bait-based advertising and social media manipulation both help to drive what seems like a perpetual shock and outrage machine, adding to the already chaotic nature of current events.  Combined with the normal ups and downs of human experience, this can feel overwhelming for many of us.  Some days, no matter how hard you try to understand, things just don’t make any sense, at least from our current perspective in time and space.  When irrational seems to be the number of the day, it is often best to just let go, for the moment, and laugh.

I’m serious (again, pun intended).  According to a small, preliminary study by researchers at Loma Linda University, hearty laughter in response to humor causes a brain response similar to what you’d see as a result of meditation.  As a yoga therapist and someone who teaches groups and individuals mindfulness meditation techniques, this makes perfect sense.  Mindfulness is the practice of bringing one’s attention to the present moment, rather than oscillating thoughts between what one cannot change (past) and cannot know (future).  The act of laughing heartily brings both the mind and body directly into the now.

In fact, I often lead my yoga therapy clients in Happy Baby Pose (Ananda Balasana), accompanied by controlled hearty laughter (what I like to call “Laughing Breath”).  Happy Baby is a simple pose that is restorative for the hips and lower back. I gave detailed instructions for Laughing Happy Baby Pose, as well as a tasty recipe for a Grilled Cheese Sandwich with Artichoke Hearts in this post from 2014:

Oki Doki Carciofi

If you’d like to give Laughing Breath a try by itself, without the added yoga pose.  Here’s how:

Sit or stand comfortably straight, with shoulders relaxed and spine lifted.  Turn up the corners of your mouth. Breathe in deeply and slowly through your nose (if possible), filling your lungs completely.  As you exhale, laugh heartily: Ha, ha, ha, ha, ha..!, expelling breath with each “ha”.  Repeat this technique at least 3 times; inhaling slowly, steadily and fully via the nose and exhaling with hearty laughter through the mouth.  Once you get the hang of it, go ahead and get creative with your laughing exhales, combining guffaws with giggles, teehees and ho-ho-hos.

“The charm that repels a Boggart is simple, yet it requires force of mind.  You see, the thing that really finishes a Boggart is laughter.”
~ from Harry Potter and the Prisoner of Azkaban, by J.K. Rowling


There is nothing irrational about craving a slice of Mashed Potato Pizza Pi.

T-shirt graphic may be purchased here.


Mashed Potato Pizza Pi
This super-yummy mash-up of comfort foods makes an original appetizer or side dish.  Add a green salad and it’s a tasty lunch.  The potatoes and green chives atop a circular crust honor both Pi Day and St. Patty’s Day. Be sure to leave the skins on the potatoes (after scrubbing them) to include the maximum fiber and nutrients.  You can find baked, thin, ready-to-top pizza crusts in the bakery sections of Whole Foods and most grocery stores.  Trader Joe’s currently has a wonderful rectangular version, sold two to a package.  You can substitute both of those for the 12-inch round one called for in this recipe.


1 pound of Yukon Gold potatoes
1 (12-inch) pre-baked packaged pizza crust (thin)
1 to 3 tablespoons of extra-virgin olive oil
1 clove of garlic, cut in half
Scant 1/2 cup finely grated Parmesan cheese, divided
Salt and freshly-ground pepper
A pinch of crumbled dried rosemary
A heaping tablespoon of chopped, fresh chives
2 to 3 tablespoons of crumbled, crispy-cooked bacon


Scrub potatoes under running water.  If large, cut into halves or quarters to facilitate cooking.  Place potatoes in a large soup pot and add water to cover.  Bring to a boil over high heat and add salt (I like to use course smoked sea salt here).  Boil potatoes until they are fork-tender.  Drain and set aside.

Preheat oven to 400°F

Brush surface of pizza crust with olive oil.  Rub cut sides of garlic clove all over oiled surface of crust.  Discard garlic halves.  Sprinkle crust with half of the Parmesan cheese.

Cut cooked potatoes into chunks and arrange over pizza crust.  Smash potato chunks with a potato masher or a large fork until flat and evenly smashed over crust.  Brush tops of smashed potatoes generously with olive oil.. Sprinkle with salt and pepper (less salt – more pepper), as well as the rosemary and chives and bacon (if using).  Mash potatoes a bit more to incorporate seasonings.  Top with remaining Parmesan.

Bake for 15 to 20 minutes, or until golden and crisp.

Serves 6 to 8 as an appetizer, first course or side dish.

Serves 4 to 6 as lunch with a salad



To Be Real

February 13, 2019

“Once you are real you can’t become unreal again.  It lasts for always.”
~ From The Velveteen Rabbit, by Margery Williams


If you are a regular visitor to this blog, you may remember reading that my 16-year-old cat Folster passed away last year, just before Thanksgiving.  Although I miss him and think about him daily, I know he’s just on the other side of the veil, and that love transcends that barrier.  For his sister Sofia, the adjustment has been much more difficult.  She and Folster were together from the time they were in the womb.  She too is slowly getting used to his absence, but still doesn’t like to be left alone and sometimes cries when I leave the house or take a long shower.

One friend who has helped Sofia immensely is her stuffed animal, Birdie (pictured in the photo above).  She’s had Birdie since she was a kitten, when I picked him out from a display of Audubon Society plush toys. Birdie represents the Blue Grosbeak.  He originally chirped his authentic sound when his back was pressed, but time and repeated pressings have reduced his voice to a faint whistle.  In fact, Sofia has enjoyed playing with him so much over the years, I had to sew up a hole she had made in his throat where the cotton stuffing was coming out.  A freshly-repaired Birdie was her Christmas gift a few years back.

Since the loss of her brother, Sofia has taken to carrying Birdie in her mouth, moving him from room to room, depending on where she wants to hang out.  She wants Birdie there at bedtime too, sitting in the spot Folster used to sleep, and doesn’t settle down until she sees him there.  Birdie is by no means a replacement for Folster, but he is honoring Folster’s place, and that seems to comfort Sofia.

Her attachment to Birdie reminds me of Wilson, the volleyball that became the trusted confidant of the main character in the movie Cast Away (2000), starring Tom Hanks.  I remember watching as Hanks’ character Chuck Noland, stranded on an otherwise uninhabited island for years, befriends the previously inanimate object, talking to it and sharing his daily thoughts, triumphs and sorrows with the ball (created and named after its brand packaging):

I remember that, even though I was merely a spectator to the volleyball’s morph into best friend, as I watched the scene when Noland is finally attempting to escape the island on a makeshift raft and Wilson is lost at sea after a storm, I cried real tears; heartbroken, along with the movie character, by the loss.  Wilson had also become real to me.

The red and green bird in the photo below is Naso, Birdie’s friend.  Sofia is fond of him, and especially likes rubbing her cheek against his long beak. Naso represents the Ruby-throated Hummingbird.  Naso is a much newer toy, so his voice is still loud and clear and his colors are bright.  He’s also much smaller than Birdie, and so should be easier for Sofia to carry in her mouth.

In spite of Naso’s more manageable size and working voice box, he’s clearly not her favorite; Birdie is the only one she carries around with her.  I can’t help but feel a bit sorry for Naso, having to settle for second lead.

Birdie, and to a slightly lesser extent, Naso, have both become Sofia’s companions as she adjusts to life in the house without Folster, just as Wilson became the castaway’s companion as he coped with life alone, stranded on a island in the middle of the ocean.  And, just as I found myself becoming attached to Wilson while watching Cast Away; as I watch Sofia make her stuffed animal friends into family members, and observe how their presence lifts her spirits and soothes her soul, I am feeling a soft spot growing in my heart for each of them.  Birdie and Naso have become real for me as well.

“The heart has its reasons, which reason does not know.  We feel it in a thousand things.”
~ Blaise Pascal

Happy Valentine’s Day!


Easy to make Homemade Mascarpone Cheese tastes so good your taste buds will be in ecstasy for real.

Homemade Mascarpone Cheese
This was so easy to make and absolutely delicious – light years from the store-bought kind!  You’ll need to start this a little over 24 hours before you want to serve (most of that time represents the mascarpone just chilling in the fridge).   Use grass-fed cream if possible.  Milk from grass-fed (pastured) cows contains an ideal ratio of essential fatty acids and is higher in beta-carotene, vitamin A and vitamin E.

Honestly, you could just eat this plain, with a spoon, it’s so good.  However, if you want to take the slightly less decadent route, simply sweeten it with powdered sugar, maple syrup or honey to taste and flavor with a bit of vanilla, liqueur or cocoa powder.  Then serve the flavored mascarpone to dip with fruit and/or cookies or spread on quick bread or pound cake for an easy and elegant dessert.  I had it for breakfast this morning, spread on top of a slice of Trader Joe’s new Cinnamon Croissant Loaf.  The combination was so delectable that if I were a Catholic I would have had to go to confession after eating it.

You could also make Tiramisù in a Jar to tote to a friend or loved one’s house for you both to share, or as a gift for them to enjoy.  I’ve included instructions at the end of this recipe.


2 cups/1 pint (473 ml) organic heavy cream
2 tablespoons fresh lemon juice

You will need:
A quart-sized, heavy bottomed saucepan
Big bowl to cool the pan in
Ice for ice bath
Large, fine-mesh sieve
Cheesecloth or clean tea towel to line sieve
Medium bowl to drain whey

In a medium saucepan, heat heavy cream to a simmer.

Add the lemon juice and whisk until the cream begins to thicken, about 10-12 minutes.  Stir frequently and keep an eye on it, adjusting heat if necessary, to make sure mixture stays at a steady simmer and doesn’t boil and bottom of pan does not burn.

When cream is thickened (if mixture evenly coats the back of a spoon when dipped, it’s ready), turn off heat and transfer the pan directly to a bowl with some ice and water (pan should be able to sit on top of ice and water without tipping over).  Allow mixture to cool there in the pan for about 20-25 minutes.

Meanwhile, line the sieve with several layers of cheesecloth or a clean tea towel.  Place the lined sieve to rest on top of a slightly larger bowl and pour the cooled cream from the pan into the lined sieve (I removed the pan from the ice bath, emptied it, rinsed and dried the bowl and used this for my bottom bowl).

Cover the cream with plastic wrap and place the whole operation in the refrigerator and let it drain for 24 hours.

After 24 hours, remove the bowl and the sieve.  The cream will have thickened further and you will see a few tablespoons of whey in the bowl that you placed below the strainer.  Reserve this whey to use in other recipes, such as rice, smoothies, soups, sauces, etc.  Squeeze the cheesecloth a bit to make sure no liquid is left.  The thick, creamy stuff remaining in the cheesecloth is your freshly-made, authentic, mascarpone cheese.

You will end up with about 1 cup (8 oz) of mascarpone.  Use immediately in a recipe or cover and store in the fridge in an airtight container.  Mascarpone is best eaten within a few days.

Tiramisù in a Jar
Start by mixing mascarpone with a bit of espresso or liqueur to taste and just enough sugar to make it a little sweet.  Put a layer of the sweetened cheese into the bottom of a pint-sized (16oz) mason jar with lid.  Dip crisp ladyfinger cookies in espresso and layer them in the jar, alternating with the mascarpone.  Finish with a dusting of cocoa powder, chocolate shavings or a sprinkling of chocolate chips.  Optional: add a single amareno cherry, raspberry or caramel on top.  Seal jar and let chill in fridge for a few hours before delivering, enjoying or sharing.


Super Waves

January 30, 2019

“Live in the present; launch yourself on every wave; find your eternity in each moment.”
~ Henry Thoreau

I have fond memories of doing the “wave” at Dodger stadium with my dad.  He was a loyal Dodgers fan.  He also followed the Rams.  My dad had Rams season tickets back when they used to play at Anaheim Stadium.  He would be happy that they had returned to be the Los Angeles team again, not only because he was a fan, but because every time I hear about the Rams, I am reminded of him.

In 1986, my father was rushed to the hospital after collapsing from back pain and was diagnosed with multiple myeloma.  He was told that he had between 45 days and 18 months to live.  My dad was a stubborn s.o.b, so even though he was told he wouldn’t walk again, he was back to his hobby of swing dancing six months after his diagnosis and surgery.  After his first round of chemo, the hair he was accustomed to dying shoe polish-black grew back thick and silvery.  Not being inclined to feign an unawareness of his natural good looks, he began referring to himself as “The Silver Fox.”

Then, when another tumor showed up in his right arm, he was told he had permanently lost the use of it.  My dad wasn’t having any of that and was back to golfing several months after surgery.  The subsequent round of chemo caused him to lose quite a bit of weight and to lose his hair.  As a result, even though he was only in his mid 50s at the time, he looked like an elderly man.  Never mind, my frugal dad used this to his advantage, asking for and getting a senior discount wherever it was available and still enjoying life.  His doctors at the USC Norris Center used to refer to him as “Miracle Man”.  Finally, seven years after he was given 18 months to live, his illness got to the point where he had to move to end-of-life care at a convalescent home.

It was the winter of 1993 when he first entered the facility and the Super Bowl was coming up.  He was bedridden and had no TV available.  A thoughtful friend loaned me a small television set and I took it to my dad’s room on Super Bowl Sunday.  One of the workers at the nursing facility helped me hook up the set and adjust the rabbit ears so that we could watch the game.  My dad had asked me to bring popcorn, fried chicken and some of those little mixed drinks that come in a can.  Another caretaker got us a bucket of ice and looked the other way with regards to our use of it, even though alcohol was, I’m pretty sure, not allowed in the facility.  So there we were, my father and I, on Super Bowl Sunday, watching the game, hoopin’ and hollerin’.  The man who shared his room, lying unconscious in the other bed, his mouth open in a semi-permanent gasp, was the only reminder that we were not viewing the game from Dad’s living room couch.  Every half hour or so, one of the caretakers would peek in the door, smiling, to ask us the score and see if we needed anything.

To anyone else, this might seem like just a cute little story, merely an anecdote, but it was much more.  For my father to have that small slice of normalcy in the middle of strange and stressful surroundings was huge.  It was impactful for me as well.  My dad did not live in the same house with me as I was growing up, so this is the only memory that I have of us watching the Super Bowl together.  For me it is a most precious one.

My father passed away later that year, 5 months after his 59th birthday.

In the years since, I have become an avid football fan myself.  Thanks to that friend who loaned me the TV and because of the caretakers at the end-of-life care facility who helped us have such a special day together by taking the time to bring us a bucket of ice, some paper plates or just a smile; every year when I watch the Super Bowl, it’s like I’m watching it with my dad once again.  This year, with the Rams playing in the big game, it will be extra special.

Like pebbles tossed into a lake, these simple gestures of kindness made in the past reach out to the present in waves, perpetually, over and over, reuniting me with my dad, carrying love through time and supporting me joyfully through missing him, still, 26 years later.

A wave can be described as a disturbance that travels through a medium, transporting energy from one location to another.  I don’t know where all the people who helped and comforted my dad and me in his final months are today.  They came into our lives only briefly.  But they were mediums through which joy, healing and transformation passed.

Just like a dolphin that dives into the middle of an ocean may not see the effect of the wave that it puts into motion reach the shore, you may not be aware of the future effects of the kindnesses you show someone today.  But, they are happening, whether you are there to witness them or not.  A seemingly small action, in a single moment, can hold within it an eternity’s worth of love.  You are each only one individual, but every day, in every moment, you have the potential to make an ocean of difference.


Sweet and savory Cream Soda-Caramelized Onions will give your Super Bowl snacks the winning edge.

Cream Soda-Caramelized Onions
This simple recipe makes a unique and delicious condiment.  It’s good on sandwiches, salads, burgers, hot dogs, quesadillas and more.  I used Flying Cauldron Butterscotch Beer for this recipe (available at Whole Foods and online).  Although it’s called “Beer” it is non-alcoholic, like Root Beer or Ginger Beer, which would also make for good variations on this recipe.  Whatever soda you choose, make sure it is a good quality, cane sugar sweetened, naturally flavored one.  The real cane sugar makes the extra caramelization happen.  I made a super-yummy and simple spaghetti dish with these.  I’ve posted that recipe below this one.


1 large yellow onion or two small ones
1 (12 oz) bottle of good-quality cream soda
Salt & freshly ground black pepper, to taste
1/2 tablespoon butter
Balsamic vinegar, to deglaze pan


Trim ends and peel from onion.  Halve and slice into thin strips.  Add onions to a wide-bottomed heavy skillet (I used a Le Creuset Braiser) along with the full bottle of soda.  Season with a bit of salt and freshly-ground pepper.

Cook over medium-high heat, stirring occasionally, until the liquid is evaporated (20-30 minutes).  Reduce heat to medium and stir in 1/2 tablespoon butter.  Continue cooking, over medium heat, stirring and checking often so they don’t burn, until onions are a deep caramel-brown color (about 15-20 minutes more).

Deglaze the pan by adding a splash or two of balsamic vinegar, then stirring to loosen and incorporate the caramelized bits at bottom of pan.  Turn off heat, let cool a bit and store in a glass jar or container in fridge.

This yummy condiment will probably be eaten up quickly, but try to consume within one week of cooking.


Quick pasta idea:

Brown 2-4 Italian-style sausages (I used an organic chicken variety, which has less fat, so I added a tablespoon of olive oil to cook).  Stir in the Cream Soda Caramelized Onions.  Keep warm over low heat.  Boil 8 oz of pasta in salted water, according to package directions.  Stir some of the pasta cooking water into the onion/sausage mixture.  When pasta is just barely al dente, drain and add to onion mixture, stirring so that pasta absorbs the liquid from the mixture.  Add freshly ground black pepper and a bit of salt to taste. Serve hot.

Note: you don’t need any cheese on this; the sweetness of the onions and savory-ness of the sausage combine to give this dish the perfect flavor.  If you want some cheese, serve it as part of your appetizer, or at the end of the meal, with fruit.

Serves 2 as a main course, 4 as an appetizer




January 21, 2019

“But man does not create… he discovers.”
~ Antoni Gaudí

Casa Milà (nicknamed La Pedrera), built between 1906 and 1910


Somni, is the Catalan word for “dream”.

One of my all-time favorite books has been The Alchemist, by Paulo Coelho.  It is one of those books that I keep to enjoy again every few years.  With each new encounter, I find some fresh nugget of inspiration, insight or perspective that helps guide me along whatever part of my life’s path I’m currently on.

The book centers around the main character’s journey to realize a dream.  While reading it again recently, I was reminded of a recurring dream I had as a young teenager.  I was about 14 or 15 years old when I started dreaming visions of strange buildings composed of curved lines and organic shapes.  They seemed almost otherworldly, as I had never seen anything like them before.  Years later, in a college art history class, I discovered Catalan architect Antoni Gaudí and saw the unforgettable images from my dreams revealed to be two real-life buildings located in Barcelona.  Built in the early part of the last century, Casa Batlló and Casa Milà are considered masterpieces of architecture.


Casa Batlló, built in 1904


I’m not sure how I came to dream about Gaudí’s masterpieces.  As a child who spent hours in the local library, it is possible I had seen photos of the buildings and forgotten.  Carl Jung’s theory of a collective unconscious populated by shared archetypes and forms could offer an explanation.  Perhaps the images that inspired the Catalan architect were part of some universal human awareness that both Gaudí and I tapped into, and he created something tangible from his dreams.

If you haven’t read The Alchemist, I highly recommend doing so.  If you have, perhaps think about opening those pages and experiencing it again, from a new perspective.  In 2013, researchers at Emory University published the results of a study showing how reading a novel can improve brain function and connectivity, particularly in the central sulcus, the primary sensory motor region.  The research showed that enjoying fiction can affect one biologically.  Simply reading about a character running can activate the neurons associated with the physical act of running.

This is only a theory on my part, but perhaps these effects could make the transition of mental images, dreams and ideas into reality easier to accomplish – a neural work-out, so to speak.

Then again, perhaps taking the time to enjoy a good book – and possibly be inspired by it – is reason enough to open those pages.

“People are capable, at any time in their lives,
of doing what they dream of.”

~ From The Alchemist, by Paulo Coelho


Salmon Croquettes with Honey, Lemon and Avocado make for a dreamy addition to a tapas plate.

Sculpture “El Peix” (The Fish), by Frank Gehry (1992), located in Barcelona


Salmon Croquettes with Honey, Lemon and Avocado
These croquettes are absolutely delicious and fairly easy to prepare.  I prefer Salmon from the Pacific Ocean, and Sockeye Salmon is my favorite.  Luckily, Trader Joe’s carries canned Wild-caught Pacific Sockeye Salmon.  This recipe will serve about 4 people as a main course and 6 to 8 as an appetizer.


For croquettes:
3/4 teaspoon baking soda
2 cups all-purpose flour
1 (7.5 oz/212g) can Trader Joe’s Sockeye Salmon
Zest of half a lemon
1/2 cup fresh lemon juice
1 large egg, lightly beaten
1 cup Greek or Icelandic-style yogurt
1 tablespoon of chopped Italian (flat-leaf) parsley
2 tablespoons minced onion
1 small clove of garlic, minced
1/4 teaspoon liquid smoke
1/2 teaspoon Spanish smoked paprika (pimentón)
1/4 teaspoon salt
Freshly-ground black pepper, to taste

For frying:
Sunflower oil (enough for 1-inch depth)

To serve:
About 4 tablespoons of honey, for drizzling
Lemon Avocado Mayo (recipe below)


In a small bowl, mix together the flour and baking soda.  Set aside.

Drain the salmon (if you have kitties, the liquid makes a nice treat for them) and remove any bones, if desired (I leave them in and just mash them up – they are edible).

In a medium-large bowl, mix the drained salmon and the remaining ingredients together with a large fork, flaking the salmon as you mix.  Add the flour mixture to the salmon mixture, about a third at a time, until thoroughly combined.

In a deep, heavy saucepan, add oil to a depth of 1 inch.  Heat over medium-high heat until a thermometer reaches 350°F.  Alternatively, you can add a kernel of unpopped popcorn to the pan.  When the kernel pops, the oil is ready; remove it and proceed with recipe (this is my method).

Scoop out 2 tablespoons at a time of the mixture and carefully drop into the oil.  Turn the balls with a slotted spoon, once or twice, to cook evenly.  When balls turn a deep golden brown, remove and let drain on paper towels.  Keep the fried balls warm in a 250°F oven while you continue with the rest of the mixture.

Serve hot, drizzled with honey and accompanied by Lemon Avocado Mayo (recipe below).

Makes about 25 croquettes


Lemon Avocado Mayo
For extra fanciness, you can serve this tangy, creamy dip in lemon shells that have been cut in half and hollowed out.  You will want a creamy-style variety of avocado for this, such as a Hass.  This recipe makes about 1 cup, which is enough for four persons.  If you are serving more people, you may want to double it.  You will want to prepare this before you make the Salmon croquettes, but don’t make too far ahead of time, to prevent the avocados from losing their bright color.


1 large or 2 small ripe avocados
1/4 cup organic mayonnaise
1 tablespoon fresh lemon juice
Zest of 1/2 a lemon
1/8 teaspoon cumin
1/4 teaspoon smoked paprika (pimentón)
Salt & freshly-ground black pepper, to taste


Scoop out avocado(s) into a medium bowl and mash well with a fork.  Add mayonnaise, lemon juice and zest, cumin and smoked paprika.  Mix together with a fork, until creamy and fully combined.  Season to taste with salt and pepper.  Serve with Salmon Croquettes.



Alla frutta

December 30, 2018

“Every new beginning comes from some other beginning’s end.”
~ Seneca the Younger


A formal Italian meal usually consists of several courses:

Antipasti (Appetizers)
Primo (First Course)
Secondo (Main Course)
Contorni (Sides)
Insalata (Salad)
Frutta e formaggio (Fruit & Cheese)
Dolce (Dessert)
Caffè, Digestivo (Coffee, Digestif)

Everyday meals are simpler, but follow a similar order:

Primo (pasta, risotto or soup)
Secondo (meat, fish or other main course and veggies)
Frutta o Dolce (Fruit or dessert)

Either way, the fruit course is found at the end of the meal.

Hence, alla frutta, which is an idiomatic expression Italians use meaning that someone or something is “finished”.  Siamo alla frutta, “we’re at the fruit (now),” is similar to our “the fat lady is singing” or “the party’s over.”  The reference can be personal, as in “I’m all worn out” or “at the end of my rope”.  It can also be used in snarky fashion indicating the end of a situation or person (perhaps a political figure) in the way that we say, “stick a fork in it” or “he is toast.”

In the context of this post, however, I just wanted to end the year with an amusing little bit of language trivia and perhaps add an international flavor to your vocabulary of idiomatic expressions.

Looking at the phrase in a slightly different way, while we are alla frutta (at the end) of one year, we are entering the colazione a letto (breakfast in bed) stage of a new year.

Raspberry Ricotta Turnovers (Triangoli di pasta sfoglia con ricotta e lamponi) would make a lovely breakfast in bed for New Year’s morning, transforming the idea of being “alla frutta” into a delicious vision for 2019.

Felice anno nuovo a tutti!  Hope your New Year’s celebration is a yummy one.

Raspberry Ricotta Turnovers
(Triangoli di pasta sfoglia con ricotta e lamponi)
These delicious turnovers were inspired by Cassateddi di ricotta, a delicious Sicilian pastry filled with sweetened ricotta and fruit.  I used frozen puff pastry (from Trader Joe’s) and baked them in the oven for easier preparation.  They make a scrumptious breakfast goodie, or treat with an afternoon coffee or tea.

1 (18.3 oz) package of frozen puff pastry sheets
1 cup whole milk ricotta, drained overnight*
Zest of one lemon
3 tablespoons organic sugar
8 teaspoons seedless raspberry preserves
About 1/4 cup semi-sweet chocolate chips
1 egg
Powdered sugar, for dusting

*Put 1 cup ricotta into a large mesh strainer and place this over a large bowl.  Put a piece of plastic wrap over the ricotta and weigh that down with a small, heavy bowl.  Cover and place in fridge for several hours or overnight.  Discard drained liquid.  You should end up with about 3/4 cup ricotta after draining.

Thaw puff pastry, according to package directions.

In a small bowl, combine ricotta, zest and sugar.  Mix thoroughly with a fork.

Dust a clean, flat work surface with flour.  Unroll one sheet of pastry (keep the other sheet covered, to keep from drying out).  Dust pastry and rolling pin lightly with flour.  Roll gently with rolling pin, just enough to even out any creases in pastry sheet and create a 9 & 1/2″ square.

Cut pastry sheet into 4 equal squares of 4 & 3/4″ each.

Place one teaspoon of raspberry preserves into the center of each square and spread into a small circle with the back of a spoon.  On each square, top raspberry circle with a rounded tablespoon of the ricotta mixture.  Top each mound of ricotta mixture with several chocolate chips.

In a small bowl, beat egg with a little water.

Wash hands.

Use a small pastry brush or your finger to spread some egg wash around the inside edges of each square.  Bring one corner of square up and over filling to meet the opposite corner, forming a triangle shape.  Press edges together with your finger to seal.  Use a fork to lightly seal edges again, then press once more with your finger to make sure there are no openings.

Using a sharp knife, cut three 1-inch slits into center top of each turnover to vent.  Brush surface of turnovers with egg wash.  Put assembled turnovers in fridge while you repeat the process with the second sheet of pastry to make four more turnovers.  Place all turnovers in fridge to chill while you preheat the oven.

Preheat oven to 400°F

Line a baking sheet with parchment.

Place turnovers 1/2″ apart on baking sheet and bake on upper rack of oven for 20 to 25 minutes or until golden brown (check at 18 minutes).

Let turnovers cool a minute or two and then loosen them with a spatula to make sure they don’t stick.  Dust generously with powdered sugar.  Move to a foil-lined counter to cool further.

You can serve these warm or cold.  Store in fridge overnight or wrap well and freeze if you want to keep them longer.  You can just thaw them out and eat them; they’re still yummy!

Makes 8 turnovers