The Philosopher's Spoon Blog

Romancing the Sun

Gina De Roma — Wed, 08 Feb 2012 22:22:54 GMT

"If I lose the light of the sun, I will will write by candlelight, moonlight, no light.

If I lose paper and ink, I will write in blood on forgotten walls.

I will write always.

I will capture nights all over the world and bring them to you."

~ Henry Rollins

Our Sun, center of our solar system and Earth's primary source of energy, light and life, cannot view his own brilliance except by gazing upon the face of his lady Moon as she reflects his glorious light upon the earth for all to see.

This rather romantic fact about the relationship of our Sun and Moon reminds me of the prologue from one of my favorite books, The Alchemist, by Paulo Coelho. It tells the legendary story of Narcissus, from Greek mythology. Narcissus was a young man who happened to catch a glimpse of himself as he was walking past a lake. He returned again and again and would kneel beside the lake every day just to gaze at and admire his own reflection (this legend is where the term "narcissistic" originated). One day, Narcissus became so enamored with this image of himself that he fell into the lake and drowned. A flower then grew out of the spot where he fell and was named after him.

In most versions of the myth, this is where the tale ends. However, in Paulo Coelho's version, the story continues and tells how, after Narcissus died, the goddesses of the forest went to the lake, which had formerly been composed of freshwater, and found that it had become saltwater because the lake had been crying salty tears non-stop since the death of Narcissus. The goddesses asked the lake why she was crying.

"I'm crying for Narcissus," the lake replied.

The goddesses sympathized, saying, "It is understandable that you would cry for Narcissus because, although we all pursued him, only you could gaze upon his beauty up close."

The lake seemed puzzled, "Was Narcissus beautiful?" she asked.

"You should know that more than anyone," the goddesses answered, "Because it was by your banks that he knelt to gaze at himself each day."

After an extended silence, the lake responded:

"Yes, I cry for Narcissus, but not because he was beautiful; I never noticed his beauty. I weep because each time he knelt beside my banks, I could see my own beauty reflected in his eyes."

Valentine's Day is approaching and thoughts turn to love: how to share it, how to show it, and where to find it. People look for love in numerous places: social networking sites, yoga and exercise classes, at work, in bars, and even at the grocery store.

Don't look for love. Follow your passion and do what fills your heart with joy. Be what you were meant to be. Sing your songs; write your poetry; paint, sculpt and photograph your masterpiece. Teach what you know and learn what you would like to know. Take up a cause you believe in. Fight for children, animals, oceans or skies. Be of service to your fellow human beings. Shine the light of your true self from within. Eventually, you will see that beautiful light reflected back to you in the eyes and faces of unexpected people, places and things.

"Love must be as much a light, as it is a flame."

~ Henry David Thoreau

~~~~~~~~~

Share the love this Valentine's Day by choosing a V-Day gift that supports worker's rights, protects the environment and benefits farming communities around the world. Fair Trade USA has a super cool new Valentine's Day gift guide with details on and links to flowers, chocolates, baked goods and more such as, Good & Fair's Fair Trade Certified Boxers. You can find the link to Fair Trade USA's Valentine's Day gift guide up and to the right under Elaborations. Check it out and leave a comment about the gift guide on this blog post. The first four Philosopher's Spoon readers who leave a comment about the gift guide will receive a free bar of Alter Eco's Dark Chocolate Quinoa Midnight Crunch, courtesy of Fair Trade USA.

~~~

Surprise your sweetheart with a batch of these Chocolate Covered Cherry Cupcakes. I used Omena Organics canned Organic Montmorency Cherries, available at Whole Foods Markets.

Chocolate Covered Cherry Cupcakes

These tasty, not-too-sweet cupcakes are best eaten the same day or the next day.

1 (14.5 oz) can organic tart cherries in water (do not drain)

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick of butter, melted and slightly cooled

3/4 cup organic Fair Trade Certified sugar

1/2 cup milk

2 large eggs

1/2 teaspoon Fair Trade Certified vanilla extract

Dark Chocolate Glaze:

3 tablespoons butter

3 tablespoons organic Fair Trade Certified sugar

3 tablespoons packed organic Fair Trade Certified brown sugar

3 tablespoons milk

1 (3.5 oz) bar Fair Trade Certified dark chocolate (72 % cacao), broken

Preheat oven to 375°F

Puree cherries and their liquid in a blender until smooth. Measure out one cup of puree and set aside. Refrigerate or freeze any left over puree to use later in smoothies or to make a quick sorbet.

Line two muffin pans with 18 cupcake liners.

In a large bowl, combine flour, baking powder, baking soda and salt. Mix well and set aside.

In another large bowl, mix butter and sugar together, then add puree, milk, eggs and vanilla. Mix well.

Add dry ingredients to bowl with wet ingredients and stir until just combined (do not over mix).

Divide batter among the lined muffin cups.

Bake 15 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean.

Cool a couple of minutes in pan, then move to a wire rack to cool completely.

When cupcakes are cool, make chocolate glaze:

In a small saucepan, over medium heat, bring butter, sugars and milk to a boil, stirring often. Let boil for one minute. Remove from heat and stir in chocolate pieces. Stir until fully mixed and smooth.

Using a spreader, immediately frost cupcakes with a thin but opaque layer of the glaze.

Makes 18 cupcakes.

Zoning Out

Gina De Roma — Wed, 01 Feb 2012 02:22:39 GMT

"Nobody in football should be called a genius. A genius is a guy like Norman Einstein."

~ Joe Theismann, sports commentator and former NFL quarterback

In my sophomore year of high school I became a cheerleader, partly because of the cute outfit and the pom-poms, but mostly because a physical education class was required and I was a horrible, embarrassing failure at most team sports when I was growing up. Cheerleading was a way out of the shame of being chosen last for a team. Plus, I liked to perform and always was kind of a girly-girl at heart. My punk-rock leopard-spotted hairdo gave me some street cred when my personal sense of rebellion was at odds with the world of bake sales, cheerleading camp and school teen spirit.

I had fun as a cheerleader and I was good at it too. However, between the splits, jumps, dance routines and shouts I harbored a dirty little secret: I had no idea how football worked. We performed cheers like, "First & ten, do it again, we like it" and "Push 'em back, push 'em back, waaay back", but I was clueless as to what a first or a ten was and where exactly we were supposed to be pushing them. In fact, during my years of cheering, I thought the words were "First in ten..." (and that is what I actually yelled).

Through the years, various friends and boyfriends tried to explain how the game worked. It sounded so simple. I didn't want to admit that I just didn't get it.

Then, a couple of years ago, something clicked. I found myself watching games and enjoying them. I didn't appreciate the games in the way I did an opera, a concert or a film; rather, when I watched a football game, I didn't have to think about anything. My mind is usually in multi-task mode and various thoughts, ideas and subjects take part in a shouting contest for supremacy in the space between my ears. Surprisingly, when I watched football, all that noise stopped, maybe because I didn't understand the game and so I couldn't judge it.

I began to savor the sheer simplicity of zoning out in front of a televised game. I loved how my mind became quiet and calm and how all my worries, to-do lists and opinions evaporated, leaving a big, beautiful box of nothingness inside my head. This Thanksgiving and Christmas I found my way to the couch and a game after dinner: silent, staring, serene. I could hear the women talking, seemingly non-stop, in the background. Suddenly, I understood why men disappear into football games on holidays.

A surprise little side effect of my newfound love of zoning out in front of a football game is that it finally clicked; I now understand what downs are, why the first one is preferable and why ten yards is so important. I've enjoyed watching many Super Bowl games over the years, but this weekend's will be the first that I watch as a true fan of the game.

I may still make a psychic prediction of the outcome based on my impression of each team's uniforms when viewed side by side at the coin toss (my record at this is quite impressive).

I'm still a girly-girl at heart, I guess.

~~~~~~~~~

Tamale Chili Three Ways is the perfect Super Bowl food whether you are a meat-eater, vegetarian or vegan.

Tamale Chili Three Ways

This tasty, quick and easy to make chili recipe is adaptable for meat eaters, vegetarians or vegans. All options are given below. No matter how you choose to make it, Tamale Chili is a sure-fire hit. This ideal game day snack can be served as a dip with tortilla chips or in individual bowls.

2 (14.5 oz) cans seasoned, diced organic tomatoes

(such as garlic and onion, fire-roasted green chili, mexican seasoning, etc.)

2 (15 oz) cans chili beans (the flavored kind)

1 (15 oz) can organic whole kernel corn

1/8 teaspoon garlic powder

A pinch of chili powder

Salt and freshly ground pepper to taste

Your choice of the following:

For meat eaters:

4 cups of your favorite beef or chicken tamales, cut into chunks*

For vegetarians:

4 cups of your favorite chili and cheese or vegetable tamales, cut into chunks*

For vegans:

1 (16 to 18 oz) tube of packaged prepared polenta, cut into bite-sized pieces

*You should have 4 cups of chunks after chopping up the tamales.

Choose your toppings:

Lots of grated cheddar, sharp cheddar or pepper jack cheese

Sour cream

Chopped green onions

Chopped black olives

Your favorite hot sauce

Corn tortilla chips

In a large saucepan, combine tomatoes, chili beans, corn, tamales or polenta, and seasonings. Simmer uncovered for 25 to 30 minutes. Serve with your choice of toppings and chips.

Serves 8 to 12

Grass is Greener

Gina De Roma — Thu, 26 Jan 2012 08:13:12 GMT

"Until man duplicates a blade of grass, nature can laugh at his so-called scientific knowledge. Remedies from chemicals will never stand in favor compared with the products of nature, the living cell of the plant, the final result of the rays of the sun, the mother of all life."

~ Thomas Alva Edison

Nearly all the meat, dairy products, poultry and eggs that fill our supermarkets come from animals raised in factory-like facilities called "Confined Animal Feeding Operations" or CAFOs. The animals are raised in crowded, filthy conditions and fed mainly a diet of genetically modified corn and soy that are low-cost due to government subsidies. To cut costs even further, the animal's feed can also contain municipal garbage, stale pastry, feathers and even candy! Believe it or not, up until 1997, cattle in the U.S. were also fed meat from other cattle, a practice believed to have been the probable cause for mad cow disease. These practices create cheap food and high profits for the producers. The costs include numerous other problems such as animal stress, disease and abuse; air, land and water pollution; unnecessary use of hormones, antibiotics and other drugs; food with less nutritional value and more risk of contamination with things like E. coli and staph.

A growing number of ranchers have started to revolt against industrial agriculture. These new farmers raise their animals on pasture from birth to market, allowing them to roam and forage on their natural diet. Grass-fed and pasture-raised animals produce healthier meat, dairy products and eggs, which are lower in saturated fats and higher in omega-3 fatty acids, the healthy fats found in salmon and flaxseed. Milk from grass-fed animals is also higher in conjugated linoleic acid, which can protect against heart disease and cancer.

Raising animals on pasture is also better for the environment. A recent study by USDA scientists actually found that raising cows on grass instead of factory farms produces fewer greenhouse-gas emissions and other pollutants. On pasture, the animals eat greens that are grown with solar energy in the ground that they graze upon. The animals themselves provide the fertilizer, in the way nature intended. Kate Clancy, the author of a recent report by the Union of Concerned Scientists, states that a change from raising animals on grain-based feedlots to a purely pasture-based system "would be better for the environment, animals and humans."

Ask your local grocer about pasture-raised meat, eggs and dairy products. To find a farm, store or supplier near you, visit Eat Wild, a resource for information about pasture-raised and grass-fed farms and products (see the link under Elaborations, up and to the right). You can also find information and resources using the links for Local Harvest, Eat Humane and Slow Food USA. Be sure to visit the sites for Vital Farms Pastured Eggs and Organic Valley Pasture Butter, two of my favorite pasture-raised products.

Choose a healthier, more humane and environmentally-friendly way of eating. Choose pasture-raised. The grass is greener on the other side.

~~~~~~~~~

Choose a pasture-raised chicken to make this simple recipe for Chicken, Potatoes and Onions.

Chicken, Potatoes and Onions

My grandmother used to make a version of this traditional comfort-food casserole with pork chops. I like to use chicken. It's easy to prepare and full of flavor.

2 pounds of your favorite chicken pieces

About 2 cups of olive oil

1 white onion, thinly sliced into rings

4 large baking potatoes, scrubbed and cut into quarters

2 to 3 teaspoons of salt

Freshly ground pepper

1 tablespoon of dried oregano

1 cup of chopped fresh Italian (flat leaf) parsley

Preheat oven to 350°F

Rinse chicken pieces and pat dry. Sprinkle with 1/2 of the salt and a generous amount of freshly ground black pepper. Fill a large 9" x 13" or 12" round baking pan with about 1/2 inch of oil. Arrange chicken pieces in the pan. Separate the onion slices and spread out over the chicken. Add potatoes. Sprinkle everything with oregano, parsley, remaining salt and more pepper. Mix everything thoroughly with a pair of tongs or by hand.

Bake for about 45 to 55 minutes, stirring with tongs or a big spoon every 15 minutes, until potatoes are soft and chicken is done.

Serve with a green salad.

Serves 4

Om and the law of Ohm

Gina De Roma — Wed, 18 Jan 2012 07:03:39 GMT

"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small."

~ Neil Armstrong, NASA astronaut and the first man to walk on the moon

Anyone who practices yoga is familiar with the mantra Om. Om is a sound which symbolizes the primordial vibration, in other words, the sound that created everything in the Universe, much like the biblical statement, "In the beginning was the word, and the word was God." In this sense the actual word itself (Om) that created the universe is God.

Imagine there was nothing, absolutely nothing. Now imagine a voice singing one beautiful note. The vibrations of this beautiful note become louder and fuller and begin to vibrate until the nothingness is shattered into countless pieces like the wine glass shattered by a legendary opera singer. There you have it: the Big Bang!

Om represents the idea that all matter, whether physical or spiritual, on a microscopic (tiny) or macroscopic (huge) level, is the result of an energetic vibration.

Scientists at the Centre for Quantum Computation and Communication Technology at the University of New South Wales in Sidney, Australia have recently announced the creation of an electrical wire just 4 atoms wide and 1 atom tall. This finding could lead to the creation of powerful computers that operate on the quantum level (the level of things that are the size of atoms or smaller). To illustrate just how small this wire is, ponder this: the human body contains about 60 to 90 trillion cells and there are approximately 100 trillion atoms in a single ordinary human cell.

And here is where Om meets the law of Ohm. Ohm's law is a very important rule in electronics that is named after a famous experimenter in electricity, Georg Simon Ohm. Ohm's law states that voltage (E) is equal to current (I) multiplied by the resistance to that current (R). Ohm's law is symbolized by the equation E = IR.

Many scientists believed that Ohm's law would operate differently at the quantum level and therefore computing at this level would be impossible. However, this tiny electrical wire, 4 atoms wide and 1 atom tall, obeyed Ohm's law and showed that the basic law of electricity still holds true even when constructing a wire from the very building blocks of nature - atoms.

"God is a circle whose center is everywhere and whose circumference is nowhere."

~ Hermetic philosophical statement

Whether you practice yoga, meditation, prayer or none of these, take some time to ponder the vastness of Om, the sound of all matter. If the sound that symbolizes everything in the Universe as one cosmic exclamation of joy is too much to ponder, think about the miracle of an atomic-sized electrical wire.

Sometimes the best way to know the biggest thing in the Universe is to understand the smallest.

~~~~~~~~~

These yummy muffins made with Chai Tea and Chocolate chips are the perfect little accompaniment to your morning coffee or afternoon tea. I used Rishi's Chocolate Chai, which is Fair Trade Certified, Organic and delicious! See the Rishi Tea Website link under Elaborations, up and to the right, for details and where to buy.

Chocolate Chai Muffins

I recommend using Rishi Tea's Chocolate Chai for this recipe, but you can substitute two tablespoons looseleaf chai tea or two teabags to make these simple but sensational muffins.

1 cup milk

1 cup water

2 tablespoons Rishi Chocolate Chai tea

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2/3 cup packed light brown sugar

1 stick of butter, melted and cooled slightly

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

Mix milk, water and tea in a small saucepan and bring to a boil. Reduce heat to low and simmer 5 minutes. Remove from heat and let cool to room temperature. Strain tea through a mesh strainer into a container. Cover and refrigerate until ready to bake.

Preheat oven to 400°F

Line a 12 cup muffin pan with paper cupcake liners. Set aside

In a large bowl, whisk together flour, baking powder, baking soda and salt until well mixed. Set aside.

Measure out 1 cup of the prepared chai tea.

In a smaller bowl, combine eggs, 1 cup of the chai tea, the brown sugar, butter and vanilla. Whisk together until thoroughly mixed.

Add the wet mixture to the dry mixture and stir together until just combined (do not overmix). Don't worry if the batter isn't smooth. Fold in the chocolate chips.

Divide the batter evenly among the muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean. Let cool for a few minutes before removing from pan. I let them cool to room temperature in the pan and they were delicious.

Makes 12 muffins

The Elves and the Shoemaker

Gina De Roma — Mon, 09 Jan 2012 21:30:14 GMT

"Real generosity is doing something nice for someone who will never find out."

~ Frank A. Clark

The Elves and the Shoemaker is an old fairy tale by the brothers Grimm that tells the story of an old cobbler who is the recipient of anonymous kindness. It goes something like this:

The shoemaker, a very honest and hardworking man, was having trouble making a living at his craft. One evening he found himself left with nothing in the world but a single piece of leather. With a heavy heart, he cut out the leather in order to make up one last pair of shoes and went to bed. The next morning, he awoke to find the shoes already made and sitting on the table. The workmanship was flawless. That day a customer came in and liked the shoes so much that he paid a premium price for them. This enabled the shoemaker to buy enough leather for two more pairs. He cut the leather out and went to bed. The next morning there were two beautiful pairs of shoes waiting on the table, already made. The mysterious helper continued to make shoes for the cobbler every night and soon his business was thriving and profitable.

One evening the shoemaker and his wife decided to stay up all night and watch from behind a curtain in order to discover the identity of their mysterious helper. At the stroke of midnight two little naked elves entered the room, sat at the cobbler's bench and began making shoes. They worked as fast as lightning and then departed before daylight. The next day his wife told the shoemaker, "Those little elves have made us rich. It is a shame to see them going around this cold winter with no clothes. I will make each of them a shirt, a coat and some pants and you can make them each a pair of tiny shoes." The shoemaker agreed and when all the clothes were finished, they laid them on the table and hid behind the curtain to see the elves' reaction.

As usual, the elves came at midnight and went to the table to begin their work. When they saw the clothes that had been left for them, they laughed and sang with delight. They dressed themselves and danced out the door and into the forest. The shoemaker and his wife saw them no more, but from that day forward their shoemaking business thrived and their lives were happy and full.

There is something special about anonymous gestures of kindness and love. When I was a little girl, I used to receive letters and occasional surprise gifts from someone who called herself, "Queen Forestina". She told me she was queen of the forest and sent me notes describing her fairy kingdom. I loved getting letters and surprises from Queen Forestina, who I now suspect was either my mother or one of my aunts, although none of them admits to it.

This past holiday season, some unidentified individuals known as the "layaway elves" paid off layaway bills at stores around the country so that people could take home their purchases before Christmas. Other benefactors anonymously paid the bills in the stores ahead of time, so that when shoppers reached the cash register, they were told, "The bill has already been paid."

The next time you find yourself a little bit down, remember that the best way to forget your own troubles is to be of service to someone else, and the most humble (and fun) way to be of service to someone else is to do so anonymously.

~~~~~~~~~

Cobbler is not just for dessert. This Savory Mushroom Cobbler combines a creamy mushroom filling with a rosemary biscuit topping. It is delicious as an appetizer, side dish or vegetarian main course.

Savory Mushroom Cobbler

This is the best kind of winter comfort food. I found it to be equally tasty when made ahead and reheated. It makes a nice lunch when combined with a green salad, or a yummy snack by itself. Use any combination of edible mushrooms such as: cremini, button, shitake, chantarelle, oyster, porcini, etc.

Filling:

1/4 cup extra virgin olive oil

1 lb assorted mushrooms, wiped clean, trimmed and chopped or sliced

2 good sized cloves of garlic, minced

1 teaspoon sherry vinegar or balsamic vinegar

1 tablespoon lemon juice

1 teaspoon dried thyme

1/4 teaspoon paprika

Dash of cayenne

1 cup milk

2 tablespoons butter

2 tablespoons flour

Salt and pepper to taste

Cobbler topping:

1 & 1/4 cups all-purpose flour

1 tablespoon sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon crumbled dried rosemary

5 tablespoons cold butter, cut into small pieces

1/2 cup sour cream

1/4 cup milk

Optional: 4 to 8 oz soft chevre style goat cheese

Make mushroom filling:

Heat oil in a large saucepan or deep skillet over medium-high heat. Sauté mushrooms for about 2 minutes, stirring constantly. Lower heat to medium. Add garlic, vinegar, lemon juice, thyme, paprika and cayenne. Cook 3 to 5 minutes, or until mushrooms have softened. Add salt and pepper to taste. Turn off heat. Pour mushrooms and liquid into an 8" x 8" square glass or ceramic baking pan (should be at least 2" deep). Wipe out saucepan and set aside.

In a small saucepan, heat milk over low heat.

Meanwhile, over low heat, melt butter in the pan you just cooked the mushrooms in. Stir in flour and cook, uncovered, stirring occasionally with a wooden spoon, for 2 to 3 minutes. Remove from heat. Slowly whisk in the hot milk. Return pan to the heat. Simmer slowly, whisking constantly to smooth any lumps (do not boil). Then, over low heat, cook for 5 to 8 minutes or until thickened, stirring occasionally to prevent lumps. Season with salt and pepper to taste. Pour over mushrooms in baking pan and stir everything to combine well. Set aside.

Preheat oven to 350°F

Make cobbler dough:

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and rosemary. Add butter pieces and cut butter into flour mixture using a large fork or two knives. Mixture will resemble cookie crumbs.

Add sour cream and milk and stir with a fork until liquid is absorbed, then use your hands to knead dough several times until a sticky ball of dough is formed. Turn ball of dough out onto a lightly floured surface and, using your hands or a rolling pin, press out into a flat shape that is large enough to cover the mushrooms. Lay flattened dough over mushrooms in baking pan. Using a sharp knife, cut out 5 small holes in dough to vent. Brush surface of dough with a little milk or some lightly beaten egg.

Bake 40 to 45 minutes, or until top is golden brown. Let cool 5 minutes or so. Serve hot, topped with crumbled goat cheese.

4 to 8 servings

Lighten Up

Gina De Roma — Wed, 04 Jan 2012 19:34:06 GMT

"Besides the noble art of getting things done, there is the noble art of leaving things undone. The wisdom of life consists in the elimination of non-essentials."

~ Lin Yutang

Welcome to 2012! You could call this first week of the year the "post" holiday season. After the recent few weeks of frenzied buying, eating and celebrating, and after getting a whole bunch of new stuff, now is the perfect time to clean out your closets, cupboards, bodies and minds and lighten up for the new year ahead.

Open up those drawers and closets. Pull out anything you haven't worn in the last year. Let go of all those clothes, shoes and accessories that you've been meaning to wear "someday" and give them to a local charitable organization. There are lots of folks who would love to have them right now. Say goodbye to that favorite old shirt that has seen one too many weekends and put it to good use dusting off your shelves to make room for something new.

Go through your books and donate the ones you'll never read again to your local school or library.

Do the same with your CDs and DVDs. Have any old vinyl records? A local DJ would love to look through them. Donate them to a local second-hand store like Goodwill or The Salvation Army.

Clean out your pantry cupboard. Give those non-perishable food items that you've been meaning to try but never will to a local food bank.

If you're short on time, keep it simple: Each day in January, throw out ten things you don't need. You will be surprised how easy it is to find ten things each day, just lying around your house, that you don't really need. This could mean papers, cosmetics, a lonely sock who never found its mate, an unfinished jar of something in the refrigerator or that mystery nut, bolt, firewire or power cord that you once found and put away "just in case it's something important".

No matter how you decide to clean house, remember that we are also smack in the middle of winter, the quiet season. If your weekend comes and all you want to do is relax, read a book, take a walk, or daydream about the summer, just make sure that the first item you throw out is your to-do list.

"No person who can read is ever successful at cleaning out an attic."

~ Ann Landers

~~~~~

If all of that rich holiday food has left you feeling a little bloated, make up a big pot of this simple Cleansing Kale Soup. Full of detoxifying Kale and Butternut Squash, it's simple to prepare and simply delicious!

Cleansing Kale Soup

This soup is easy to make when you use convenience health foods like pre-cut butternut squash and pre-washed and cut kale. I used a package of Harvest Sensations Organic Kale Salad to make this soup (it includes a small amount of shredded carrot and red cabbage). You can find Harvest Sensations at Whole Foods Markets. Trader Joe's has a pre-packaged Kale also. You could also buy a bunch of Kale and wash and cut it yourself. You can use fresh or frozen butternut squash here.

2 tablespoons extra virgin olive oil

1 clove of garlic, minced

10 oz package (about 1 & 1/2 cups) organic butternut squash cubes

2 cups of water, divided

8 oz package of pre-washed, chopped organic kale (12 cups)

32 oz (4 cups) organic vegetable broth

1/2 teaspoon dried thyme

Pinch of cayenne

1 tablespoon fresh lemon juice

Salt and freshly ground pepper to taste

Heat the olive oil in a large soup pot over medium heat. Add garlic and cook, stirring constantly (do not burn garlic), about 1 minute. Add squash cubes and stir to combine. Sauté 3 or 4 minutes, add 1 cup of the water and stir again. Add kale and cook, stirring until kale is wilted. Add broth, thyme, cayenne, lemon juice and remaining cup of water. Stir to combine, reduce heat, cover and simmer for about 30 minutes. Add salt and freshly ground pepper to taste.

4 to 6 servings

Wish Upon a Star

Gina De Roma — Thu, 29 Dec 2011 23:09:30 GMT

"Faith is believing in things when common sense tells you not to."

~ From Miracle on 34th Street (1947)

Early Monday evening, I was driving to a friend's house when I looked up and saw something rare and wonderful in the sky. The Moon appeared as a dark circle, perfectly outlined by a hint of iridescent blue. On the lower portion of the Moon was a brilliant white crescent shape, the phenomenon known as earthshine. Isn't that a cool term? Earthshine is sunlight reflected by the Earth toward the Moon. It gives our closest neighbor an almost three dimensional appearance.

Directly to the left of our gorgeous earthshiny Moon was one of the brightest stars I had ever observed. Stars have to shine pretty brightly to be seen by us city dwellers and this one glowed with so much brilliance and intensity it had the effect of an exclamation point hanging in the middle of the night sky. I found out later that this bright white pinpoint of light keeping company with our Moon was not a star at all but the planet Venus. According to the folks at NASA, Venus was shining that evening with 11 times the brilliance of Sirius, the brightest star in the night sky.

This intense and brilliant light of Venus illuminating the sky on the night after Christmas reminded me of the story of the Three Wise Men or Magi who followed a star to the place where the child Jesus had just been born. The term Magi comes from the Old Persian term magus, referring to a priestly caste of Zoroastrianism. A large part of Zoroastrianism involved the study of stars and planets, and these priests earned an international reputation as astrologers. In those days astrology was a highly regarded science.

Currently, many do not consider astrology a science. For the Magi, however, studying the movement of the stars in search of a miracle birth was as serious an endeavor as today's physicists searching for the Higgs particle in order to understand the birth of our Universe.

Miracles are born of possibility. Our ancestors would have seen magic in our modern conveniences. Carriages that move down the road without horses and boats that carry passengers across the sky are the cars and planes that we take for granted. We see the fossil fuels that propel them as outdated. A car or plane that is powered by thought would seem like magic to us, but can you say for sure that it would be impossible? Just fifty years ago, the idea of humans landing on the moon was part of this nation's hope, rather than its history.

We listen to entire orchestras on little devices in our pockets. On those same devices we can watch revolutions taking place halfway across the world in real time. Thanks to telescopes we can look back in time to what our Universe looked like just moments after the Big Bang. We can fly to another continent in a matter of hours and, if a few hours is too much time, we can talk to or even see someone living on that continent in seconds by telephone or computer.

The last year has been both difficult and miraculous. The year ahead is a blank canvas waiting for you to paint your vision into being. If you could dream anything into reality, what would it be? If you think your dream is impossible, stop and look at the wonder that is all around you. Become aware of the miracles that power your life each and every day. Cars on the street, food in a refrigerator, songs on an iPod, humans flying through the sky, me typing on this computer and you reading what I type: all these were once miracles that someone believed were possible to achieve.

As we say goodbye to 2011, give thanks for what already is. Then, get busy imagining all the possibilities of what could be.

~~~~~~~~~

Ring in 2012 with a bowl of Hoppin' John Hummus, a delicious dip based on the traditional New Year's dish. Hoppin' John is an African-American-inspired recipe made with black eyed peas that is traditionally eaten on New Year's Day to bring luck and prosperity to the year ahead.

Hoppin' John Hummus

Black eyed peas are actually a type of bean. This vegetarian dip, inspired by Hoppin' John, is super-simple to make and delicious served as part of your midnight buffet. This recipe calls for paprika, but if you can find pimentón (Spanish smoked paprika) I recommend using that instead. The smoky flavor will enhance the flavor of the beans and will be more reminiscent of the traditional Hoppin' John, which is made with ham.

1 tablespoon extra virgin olive oil, plus more for drizzling

1 clove garlic, minced

2 tablespoons chopped chives

1 (15 oz) can of black eyed peas, drained

2 tablespoons water

1/2 teaspoon cumin

1/4 teaspoon oregano

1/2 teaspoon paprika

Salt and pepper to taste

Hot sauce to serve (optional)

In a small, heavy saucepan, heat 1 tablespoon of oil. Sauté garlic and chives over medium heat, 1 or 2 minutes, stirring constantly (you don't want garlic to burn).

Add beans, water, cumin, oregano and paprika. Stir to combine until heated through. Turn off heat and mash with a potato masher until mostly smooth. Add salt and pepper to taste, if needed.

Serve in a pretty bowl, with extra olive oil drizzled over the top and a few drops of hot sauce, if desired.

Makes enough for two. Recipe can be doubled, tripled, etc. for more guests.

Chill Time

Gina De Roma — Thu, 22 Dec 2011 19:11:31 GMT

"How sweet the moonlight sleeps upon this bank.

Here we will sit, and let the sounds of music

Creep in our ears; soft stillness, and the night

Become the touches of sweet harmony."

~ William Shakespeare

Happy Winter Solstice! Depending on what time zone you live in, the Solstice happens either Wednesday or Thursday. Here in California, the annual mark of the shortest day of the year occurred Wednesday evening at 9:30 p.m. For those living south of the equator, summer and winter are reversed and this time of year brings their longest day. In fact, locations in the Antarctic Polar Circle receive 24 hours of daylight now.

For those of us in the northern hemisphere, the Winter Solstice represents the quiet season. It is a time for moving indoors. It is a time to look inward, both into our homes and into our hearts and minds. Now is the time for curling up on the couch with a good book or watching an old movie as the wind blows cold and the rain pours down from the clouds outside. The winter season is also the perfect time for quiet meditation.

Problem is, the start of the winter season coincides with the busy and sometimes downright chaotic holiday season. It can be tough to find any time or place to quiet the mind when there is so much to do and so many demands on our time and attention. With all of the to-do lists, social occasions and emotional triggers that the holidays bring, our minds can seem as crowded as a shopping center parking lot on Christmas Eve.

When too many thoughts are swirling around my head, when the problem is not that I can't hear myself think, but that I can hear nothing but the chaotic conversations of my inner dialog, I know it is time to use an old trick I learned from Samantha Stevens.

When I was a little girl, I would come home from school every day and watch reruns of Bewitched, an old comedy show about Darren Stevens, an regular-guy-type advertising executive and his wife Samantha, who happened to be a witch. Samantha had made a promise to Darren that she would not use her magical skills and try to behave like an everyday housewife, but every once in awhile she cheated and cooked up dinner in a matter of seconds or made the nosey lady across the street disappear.

One of Samantha's best skills was her ability to stop time for a few seconds. If things got crazy or out of control she would wiggle her nose (the source of her power) and stop everyone and everything in the room in its tracks. This would give her a few moments of peace and quiet and then she would scrunch her nose up once more and everyone would return to whatever they had been doing. I like to employ this very method when I need to quiet the noise in my head.

The next time your mind is full of too many chaotic thoughts, simply imagine all of them freezing in place. Hold that image of the contents of your mind suspended motionless within the space between your ears. Take a few deep, slow breaths. Take a look around you and become aware of the present moment. Feel the connection you share with everyone and everything. Now close your eyes and take a look inside your mind at the frozen images that represent your thoughts. Imagine yourself walking around them, as if in a museum. The things your thoughts depict are probably not as overwhelming when you realize that you can control the speed and direction of their activity in your mind.

Celebrate the quiet season. Freeze the hectic activity in your head. Enjoy some chill time.

~~~~~~~~~

Celebrate the holiday season by whipping up a Candy Cane Semifreddo. Semifreddo is a yummy Italian dessert that is chilled or frozen. The name means "half frozen" or "partially frozen" but it is totally delicious! It tastes like a wonderful peppermint ice cream but no ice cream maker is necessary to make this holiday treat.

Candy Cane Semifreddo

This is the perfect use for all of those left-over candy canes. I actually found organic candy canes at Whole Foods Market! The delicate flavor of peppermint in this semifreddo is the perfect compliment to a chocolate brownie or cookie. It is an elegant end to a holiday meal or the perfect treat while watching an old Christmas movie on TV.

2/3 cup sugar

3 large eggs

1 cup milk

1 teaspoon vanilla extract

1/8 teaspoon peppermint extract

2 cups heavy whipping cream

1/2 cup of crushed candy cane pieces (8 candy canes or 4oz)

To crush candy canes: place in a plastic bag and use a rolling pin, mallet or heavy jar to crush.

Line two 8" x 4" x 2 1/2" loaf pans with plastic wrap. Set aside

Whisk the eggs with the sugar in a medium bowl until well-combined and lightened in color. Over medium heat, warm the milk in a small heavy sauce pan (do not boil). When the milk just begins to bubble a little, pour the milk very slowly into the egg/sugar mixture, whisking constantly. Pour the mixture back into the pan and heat slowly until thickened, stirring constantly (mixture will be the consistency of runny pudding). Let cool to room temperature. Stir in vanilla and peppermint extract. Cover and chill in fridge for a few hours.

Whip the cream to stiff peaks. Gently fold whipped cream and candy cane pieces into the custard mixture until completely combined. Pour into plastic-lined loaf pans. Cover with plastic wrap, then foil. Freeze at least four hours.

Remove semi-freddo from loaf pan, peel off any plastic wrap and cut into slices.

Makes 10 to 12 servings

Home for the Holidays

Gina De Roma — Wed, 14 Dec 2011 02:04:31 GMT

"Where we love is home - home that our feet may leave, but not our hearts."

~ Oliver Wendell Holmes

Finally the Iraq war is coming to an end. President Obama has ordered all of our soldiers out of Iraq by year's end. In his October announcement he told the country, "Our troops in Iraq will definitely be home for the holidays."

The idea of being home for the holidays resonates with so many people because the holiday season is a nostalgic one, filled with memories of childhood wonder, family traditions, special sweets and treats. It is a time when we desire to reunite with friends and loved ones, to spend time with those we care about. The Christmas season is also a time of giving to others and, in spite of the gross commercialism this gift-giving tradition encourages, in giving to others, in thinking of someone else's needs rather than our own, we open our hearts and the coordinating chakra.

A popular way to gather friends together in recent years has been to give a "Cookie Exchange Party." Here's how it works: Each guest brings 2 dozen cookies to share. The host provides beverages, plates, napkins and to-go bags. The guests sample cookies and enjoy each other's company. At the end of the evening each guest leaves with 1 dozen cookies of their choice.

In a year when so many people are out of work and so many families are in need, why not take your cookie exchange party to an extra level of goodness by collecting items to help others? Give a cookie party full of kindness. Ask your guests to bring an extra item in addition to their cookies. Here are some suggestions:

Cookies and Cans Party: Each guest brings one canned food item, such as vegetables, soup, beans, tuna, juice, etc. Don't forget dog or cat food to help families with furry members. The host takes all the collected food to a local church, food bank or other organization for distribution to local people in need.

Cookies and Coats Party: Each guest brings one warm winter clothing item, such as coats, sweaters, gloves, hats, socks, scarves, sweat pants or rain ponchos. The host takes the collected items to a local homeless shelter for distribution to people in need of protection from the elements this season.

Cookies and Christmas Toys Party: Each guest brings a new toy, game, stuffed animal, etc. You can specify age groups, if you like. The host takes all the donated toys to a local Toys for Tots drop-off or similar toy drive charity for distribution to local families.

Home is where the heart is. Make yours warm and cozy. Hanging out with friends, family and loved ones can warm the heart even more when you come together to help your fellow beings here on earth.

~~~~~~~~~

Cardamom cookies are a popular Iraqi treat. Celebrate Peace on Earth by taking a batch of these yummy butter cookies to your next holiday party.

Kindness toward the animals that provide us with food is good for your heart in more ways than one. Organic Valley believes that "Healthy milk from healthy cows makes healthy butter for healthy families." Their Organic Pasture Butter is made from cream from the milk of cows that graze on fresh May-September pasture grasses, just as nature intended. This results in a butter that is rich in beneficial fatty acids - CLA, Omega 3 and 6 others, as well as beta-carotene (a benefit of the fresh summer grasses the cows graze on). I used Organic Valley Organic Pasture Butter to make these cookies; it's my new favorite!

Cardamom Butter Cookies

Using whole, green cardamom pods, instead of pre-ground cardamom makes all the difference in the taste of these cookies. Use a knife to open the pods, then remove the black seeds inside and grind them just before using. Suggestions for crushing the seeds are in the recipe below.

3/4 cup organic sugar

2 sticks of butter, softened but not melted

2 & 1/4 cups all-purpose flour

Seeds from six cardamom pods

1/2 teaspoon baking powder

Your choice of either:

1/4 cup lightly crushed, unsalted pistachios or 3 tablespoons sesame seeds

Optional: zest of one orange

Preheat oven to 350° F

Finely crush cardamom seeds with a mortar and pestle. You can also place seeds in a plastic baggy and crush them using a rolling pin or heavy glass jar. Set aside.

In a large mixing bowl, cream butter and sugar together, along with the zest (if using). Set bowl aside.

In a smaller bowl, mix flour, baking powder and crushed cardamom seeds. Add the flour mixture to the bowl with the butter mixture. Mix well using a large fork, wooden spoon or clean hands.

The dough will be crumbly. I find it easiest to use a round 2 tablespoon-sized measuring spoon to shape the cookies. I pack the dough into the spoon and then gently tap out the formed cookie onto an ungreased baking sheet. You can also use the traditional method of shaping the cookies: Gather up a walnut-sized (2 Tbl) amount of dough and use the palms of your hands to make a small ball. Place the ball onto the baking sheet and press down gently to flatten slightly.

Bake these about an inch apart for 15 to 20 minutes. Let cool for a minute on the baking sheet, then use a spatula to slide cookies onto a rack or foil-lined counter to cool completely.

Makes 2 dozen cookies

The Spirit of Aloha

Gina De Roma — Wed, 07 Dec 2011 21:42:35 GMT

"When we contemplate the whole globe as one great dewdrop, striped and dotted with continents and islands, flying through space with other stars all singing and shining together as one, the whole universe appears as an infinite storm of beauty."

~ John Muir

Most people are familiar with the Hawaiian greeting of Aloha. However, Aloha contains within its meaning much more than just hello or goodbye.

Those of you who practice yoga are familiar with the word, Namaste, spoken at the end of every yoga practice. Namaste represents the belief that there is a divine spark within each of us. The gesture of namaste (bringing the hands together at the heart chakra, closing the eyes and bowing the head) is more than a mere salutation; offering namaste symbolizes the recognition of the soul in one to the soul in the other. Similarly, Aloha is a recognition of the divine in all people, places and things. To native Hawaiians, Aloha is a way of life referred to as, "The Spirit of Aloha" or "The Way of Aloha". The concept taught to Hawaiian children of long ago went something like this:

Aloha is the state of being part of everything, therefore everything is a part of me. When there is pain anywhere, it is my pain. When there is joy anywhere, that joy is also mine. All that is part of the Creator is part of me. I will not willfully harm anyone or anything. When food is needed I will take only what is needed and explain why it is being taken. The earth, the sky and the sea are mine to care for, to cherish and to protect. This is Aloha!

The Aloha Spirit is such an integral part of being Hawaiian that it has been made into law. Meant to be a guide for public officials when performing their duties, The Law of Aloha can be found in the Hawaii Revised Statutes section 575:

"Aloha Spirit" is the coordination of mind and heart within each person. It brings each person to the self. Each person must think and emote good feelings to others. In the contemplation and presence of the life force, "Aloha", the following [acronym] may be used:

"Akahai", meaning kindness to be expressed with tenderness;

"Lokahi", meaning unity, to be expressed with harmony;

"'Olu'olu" meaning agreeable, to be expressed with pleasantness;

"Ha'aha'a", meaning humility, to be expressed with modesty;

"Ahonui", meaning patience, to be expressed with perseverance.

The statute ends with this direction:

In excercising their power on behalf of the people, and in fulfillment of their obligations and service to the people, the legislature, governor, lieutenant governor, executive officers of each department, the chief justice, associate justices, and judges of the appellate, circuit, and district courts may contemplate and reside with the life force and give consideration to the "Aloha Spirit".

How lovely would it be if, within the laws of all states, all countries and all people there was a recognition of the divine spirit in all things?

In keeping with this holiday season, I would like to wish everyone on earth a Merry Christmas, Happy Hanukah, Happy Solstice, As-Salaam Alaikum, Namaste and Aloha!

"To gain the kingdom of heaven is to learn what is not said, to see what cannot be seen and to know the unknowable; that is Aloha." ~ Queen Lili`uokalani

~~~~~~~~~

Warm your spirit and taste buds with the flavors of Hawaii by making a batch of Macadamia and Coconut Brittle. It is simple to prepare and makes a great gift!

Macadamia Coconut Brittle

This is so good you may want to make a double recipe!

Butter for greasing pan

3 tablespoons butter

3/4 cup unsalted, halved macadamia nuts

1/2 cup unsweetened coconut flakes

1 cup organic sugar

1/4 cup water

1/2 teaspoon baking soda

Line a baking sheet with foil and grease lightly with butter. Set aside.

In a small skillet, over medium heat, melt 3 tablespoons butter. Add the macadamia nuts and cook, stirring constantly, for 2 minutes. Remove from heat and immediately stir in coconut. Set aside.

In a medium-sized heavy saucepan, over medium-high heat, cook sugar and water, stirring constantly, until mixture begins to boil (you can use a small brush dipped in cold water to wipe down the sugar crystals that cling to the sides of the pan). Once mixture boils, stop stirring and let boil for 10 minutes or until a candy thermometer reaches 310° (hard crack stage). The mixture will be golden (I don't use a thermometer; I just look for a nice, deep golden color).

Remove mixture from heat and stir in macadamia/coconut mixture and baking soda. Stir well and quickly. Pour immediately onto the prepared baking sheet and spread mixture into an even layer using a metal spatula. Allow to cool 30 minutes or until hardened. Break into pieces.

Makes about 1 pound

Soup's On

Gina De Roma — Wed, 30 Nov 2011 02:01:10 GMT

"The test of our progress is not whether we add more to the abundance of those who have much, it is whether we provide enough for those who have little."

~ Franklin D. Roosevelt

The holiday season traditionally brings with it increased focus on the needs of those who are hungry, poor and near poor. The abundance of food, celebration and gift-giving during the Thanksgiving and Christmas holidays shines a bright light on those doing without and awakens a desire to help those less fortunate.

In recent years, many people have begun the tradition of devoting a portion of their holiday celebration to volunteer at a local homeless shelter or soup kitchen. There are opportunities in every community to be of service.

Recently the First Family spent time serving meals at DC Central Kitchen. DC Central Kitchen transforms leftover food into millions of meals for thousands of at-risk individuals while offering nationally recognized culinary job training to once homeless and hungry adults.

About 3,000 pounds of food gathered from area food service businesses is recycled each day and converted into 4,500 meals. These meals are then distributed to shelters, transitional homes and rehabilitation clinics all over the Washington DC area. These agencies refer clients to DC Kitchen's 16 week Culinary Job Training program, which enrolls unemployed adults overcoming homelessness, addiction and incarceration, giving them the tools to start new lives and careers. Graduates of the program are then employed in DC Kitchen's Fresh Start catering company or employed in full-time jobs at restaurants and hotels in the region.

In fact, the successful model used by DC Kitchen is being replicated at college campuses all across the United States through the Campus Kitchens Project. The project partners with high schools, colleges and universities to share on-campus kitchen space, recover unused food from cafeterias, and engage students as volunteers in preparing and delivering meals to 26 different communities around the nation. So far, the Campus Kitchens Project is at 31 schools around the country and the students do everything! They plan menus, get the food, run cooking shifts, organize drivers and even train unemployed adults. They keep track of paperwork, organize fundraisers and recruit other student volunteers. For the students, it is an incredible service, leadership and learning opportunity.

To donate, volunteer or to get a Campus Kitchen started at your local school, see the Campus Kitchens Project link to the right, under Elaborations.

"How wonderful it is that nobody need wait a single moment before starting to improve the world." ~ Anne Frank

Give the gift of you. Don't wait a single moment. Find an opportunity to volunteer in your community.

~~~~~~~~~

Stir up a pot of nostalgia in your kitchen with Bean and Bacon Soup Revisited.

Bean and Bacon Soup Revisited

I have many fond memories from my childhood of Campbell's Bean and Bacon Soup. This super-quick homemade version contains humanely raised bacon, organic tomato sauce and other wholesome ingredients. Try this fast and easy recipe and you'll never go back to the can. See the link for Eat Humane under the Elaborations section to find humanely raised bacon in a store near you. I used Applegate Farms brand in this recipe.

6 oz of humanely-raised Canadian-style bacon

1 tablespoon extra virgin olive oil

2 shallots, chopped (about 1/4 cup)

1 (15 oz) can organic tomato sauce

2 (15 oz) cans cannellini beans, drained

1/2 teaspoon salt

Freshly ground pepper, to taste

32 oz carton of organic vegetable broth

2 teaspoons real maple syrup

Dice bacon into small chunks. In a heavy 5 quart soup pot, over medium-high heat, fry bacon in the olive oil, stirring frequently, until fat melts and bacon browns (2 to 3 minutes).

Add shallots and reduce heat to medium. Stir until shallots are translucent (1 to 2 minutes).

Add tomato sauce and use a spoon to loosen any crispy bits from the bottom of the pan. Add beans, salt and pepper. Stir well. Using a potato masher, mash the beans but not completely (leave at least a third whole). Add broth and maple syrup and stir again well.

Increase heat and bring to a boil, then reduce to a simmer. Simmer, uncovered, for 30 minutes or until soup has thickened.

Taste and season with additional salt and pepper, if desired.

6 to 8 servings

A Piem of Pi

Gina De Roma — Thu, 24 Nov 2011 00:25:30 GMT

"Sir, I have a rhyme excelling,

in mystic power and magic spelling,

Celestial spirits elucidate,

For my own problems can't relate.

~ An example of a piem (author unknown)

Recently, the public and the media were caught up in the fascination of 11-11-11. People even planned their weddings to take place on this easy to remember date. Yesterday it occurred to me that the date 11-22-11 was even more powerful, being in actuality, 11-11+11-11.

As you may have guessed, I am somewhat obsessed with number. In particular, I cannot look at a group of multiple digits without adding the numbers together quickly in my head and reducing them to a single digit. For instance, you may see tomorrow's Thanksgiving date as 11-24-11; I see it as a one (11+ 24 +11 = 22 + 24 = 46 = 10 = 1).

I have a special fondness for the number represented by π. π, or pi, is an infinitely interesting number that relates to circles because π = C/d. In other words, pi is equal to the circumference (distance around) a circle divided by its diameter (distance across). This is true no matter what size the circle is. So π is known to be a mathematical constant; you can depend on it. However, π is also an irrational number because it cannot be written as a fraction of numbers like 1/3 or 3/4. Therefore, in decimal form, π never repeats and never ends. So far, with the help of supercomputers, the decimal representation of π has been calculated to over 1 trillion digits. Dependable and irrational, pi is like creation itself (and most of my friends).

Recently, I discovered another surprise in pi: piphilology. Piphilology is the art of creating mnemonic (memorization) techniques for remembering the digits in π. One way to memorize π is to create a piem. A piem is a poem whose words each represent a digit in π. For example, here are the first 49 digits in π: 3.14159 26535 89793 23846 26433 83279 50288 41971 69399 375...

Now, here are some examples of piems:

How I wish I could enumerate pi easily today.

Can I have a large container of coffee?

Thank you.

Here is a similar, more adult version:

How I wish I could enumerate pi easily,

since all these bull---- mnemonics

prevent recalling any of pi's sequence more simply.

(Notice how I censored the salty dialog using the correct number of dashes)

Piems are a world-wide art form. Here is one in French:

Que j'aime à faire apprendre un nombre utile aux sages!

immortel Archimède, artiste ingénieur,

Que de ton jugement peut priser la valeur?

Translation:

How I like to teach this number useful to the wise.

immortal Archimedes, artist, engineer,

in your opinion who could estimate its value?

Here is a Spanish piem (rounded to 10 decimal places):

Sol y luna y mundo proclamen al eterno Autor del Cosmos.

Translation:

Sun and moon and world proclaim the eternal Author of the Cosmos.

I decided to try my hand at writing a piem to 23 digits of π (not rounded):

Now,

a piem I write

Celestial in nature

Solar and lunar

Somewhat mercurial

However practical

Sensual

Honorific

And of all possible word combos so poetic.

So, now it is your turn. I would love some of you to try your hand at writing a piem, a poem out of π. Use any language you prefer. Just employ the correct number of letters in each word to correspond to the digits in π.

And a good, a happy Turkeyday to beings large and small!

~~~~~~~~~

Here is a recipe for Cranberry Pear Crostata and Cranberry Blueberry Crostata, two perfectly delicious desserts who are not only circular, but poetically delicious!

Cranberry Pear Crostata and Cranberry Blueberry Crostata

A crostata is a flat circular pie that is super simple to put together and looks fabulous. I use Trader Joe's frozen pie crust to make the process even easier, making for an impressive but hassle-free dessert for the holidays. Whole Foods also carries a pre-made, frozen pie crust. This recipe uses a pie crust for a 10" pie. If your crust is smaller, adjust the measurements and amounts accordingly.

Cranberry Pear Crostata

1 single pie crust for a 10" pie (22 oz) thawed

1 & 1/2 pears, cored, peeled and sliced 1/8" thick

1/2 cup fresh whole cranberries

3 tablespoons sugar

1 & 1/2 tablespoons of cold butter, cut into small pieces

Zest of 1/2 a lemon or 1/2 an orange

1 egg, beaten with a little water (to brush pastry)

1 to 2 tablespoons sugar, for sprinkling on crust

Preheat oven to 400°F

Place thawed crust on a large baking sheet. Using a floured rolling pin, roll crust out a bit more until it is about 13" across.

Leaving about 2 inches at the border, fan the pear slices out from the center in a spiral pattern. Scatter the cranberries among the pear slices. Sprinkle the 3 tablespoons of sugar and the zest over the fruit and scatter the bits of butter evenly over that.

Fold the border into the center of the crostata, partially covering the outer part of the fruit area. Make a few pleats with the dough to make the circle neat. Brush edge of pastry with the beaten egg (you won't need all of it) and sprinkle it with 1 or 2 tablespoons of sugar.

Bake for 25 to 35 minutes, or until pastry is golden brown. Let cool on a rack.

Best served the same day or next day.

Serves 8

Cranberry Blueberry Crostata

Omit pears.

Toss together with 2 teaspoons of cornstarch:

1 cup frozen blueberries (not thawed)

1/2 cup fresh whole cranberries

Omit zest and substitute 1/8 teaspoon ground cinnamon.

Thanks for the Heritage

Gina De Roma — Mon, 14 Nov 2011 22:42:43 GMT

"We tend to forget that happiness doesn't come as a result of getting something we don't have, but rather of recognizing and appreciating what we do have."

~ Frederick Keonig

Thanksgiving is approaching and, in anticipation of the traditional celebratory meal, grocery stores are stocking up on turkeys. About 99.99% of the turkeys sold in grocery stores are industrialized birds, bred to grow rapidly and produce a lot of meat. This breeding produces cheaper turkeys for consumers and higher profits for producers, but makes for a miserable existence for the birds. As adults, these commercially bred turkeys are so heavy that they have difficulty walking, moving and even mating. Like other factory-farmed birds, they are kept in crowded, filthy conditions.

On a day intended for giving thanks for the many blessings we receive, why not show our appreciation for all forms of life, and especially for those whose lives provide us with life?

This Thanksgiving, say no to factory-farmed, over-bred and cruelly-raised birds and choose a heritage turkey. Like the turkeys eaten by our forefathers, heritage turkey breeds have been created over many generations. They are properly proportioned and can therefore move around comfortably. Because they grow naturally and take longer to mature, they have a juicier, richer flavor. They are breeds that might otherwise go extinct because they are not ideal for large-scale industrial production. Heritage turkeys are raised humanely on small family farms, so buying a heritage turkey also gives you the opportunity to support local farmers.

Slow Food USA has plenty of links and information on where to buy heritage turkeys in your area in their seasonal online resource, Have a Slow Food Thanksgiving (Click on the Slow Food USA link to the right, under Elaborations).

If you can't find a heritage turkey in your area, other humanely-raised choices include Pastured (raised in the sunshine with plenty of space to move around), Organic and Free Range.

This Thanksgiving, show your gratitude to all the plants, animals and people who give their lives, time and energy to provide you with the food that nourishes you, sustains you and brings you life. Slow down and take some time to learn where the turkey at the center of your Thanksgiving table came from and how it was raised. You are what you eat. Choose healthy, happy and humane.

~~~~~~~~~

Slow down this Thanksgiving and make some Super Easy Homemade Bread.

Super Easy Homemade Bread

No need to let this bread rise or knead it endlessly. With a texture resembling a biscuit or scone, and a choice of tasty toppings, this bread is a delicious warm treat from your oven with minimal effort.

2 cups all purpose flour

2 teaspoons baking powder

2 tablespoons organic sugar

1/2 teaspoon salt

1/4 cup butter at room temperature

1 organic egg

1/2 cup milk

1 egg, beaten (to brush top of loaf)

Choice of topping (see below)

Toppings:

Seeded

2 tablespoons of any combination of sesame seeds, sunflower seeds and/or anise seeds.

Herb

2 teaspoons of your choice: dried dill, dried crumbled rosemary, dried oregano or dried thyme.

Cheesy

1/4 cup of grated sharp cheddar or parmesan cheese

Preheat oven to 350°

Grease a 9" cake pan with butter and set aside.

In a large bowl, combine flour, baking powder, sugar and salt. Add butter and mix well into flour mixture using a long fork. Add egg and milk. Mix until a sticky dough forms, then knead in the bowl using your hands until dough is smooth and formed into a ball.

Press dough into greased cake pan so that bottom of pan is evenly covered. Brush surface of bread with beaten egg (you won't use all of it). Sprinkle topping evenly over surface.

Bake 25 to 30 minutes, or until top is golden. Let cool on a wire rack for 10 minutes. Remove loaf from pan, cut into wedges and serve warm. Or, if not eating immediately, let loaf cool completely on wire rack and wrap cooled bread tightly in plastic wrap.

Makes 12 servings.

Human Powered

Gina De Roma — Wed, 09 Nov 2011 01:25:49 GMT

"Become a possibilitarian. No matter how dark things seem to be or actually are, raise your sights and see possibilities, always see them, for they are always there."

~ Norman Vincent Peale

Can you imagine a bicycle built for charging batteries? Keegan Stephan, a bike mechanic and environmental activist, built one about a year ago that he pedals in his apartment to power his refrigerator. The device consists of a Schwinn bike which is connected to a fly-wheel that is then connected to a dynamo. Energy created by the dynamo flows through a motor and something called a diode, ultimately charging a black marine battery.

The Occupy Wall Street protesters have been persistently camped out in Zuccotti Park near New York's financial district since September 17, using gas-powered generators to provide heat and to charge devices. On October 28, citing safety concerns, the NYC fire department confiscated several of the generators that provided power to the occupants in the park.

Mr. Stephan saw this moment as the perfect opportunity to both help the OWS camp as winter approaches and to demonstrate to the public how people can produce pollution-free energy. Several volunteers helped to transport the energy-producing bikes down to the park and assemble them. Now the bikes are attracting crowds of onlookers and one volunteer is even considering asking tourists to help pedal.

It is estimated that 6 hours of pedaling will provide 100 hours of laptop and cell-phone use. These human-powered, energy-producing bicycles have all kinds of potential, not just for the protesters, but for communities, organizations and entrepreneurs.

Imagine a spinning class that raises power by pedaling to help the less fortunate heat their homes for the winter or cool them for the summer.

Or how about a public park equipped with these battery bikes that provides a great exercise opportunity while lighting the park?

Some imaginative entrepreneur could develop a chain of bike gym/internet cafes whose customer's workouts would help keep overhead low.

There is no limit to the power of the human imagination. All that is needed is an open mind and a willingness to try and try again. Keep pedaling, even when the road gets bumpy. You never know what you will find at the top of the hill.

Power from the people!

~~~~~~~~~

Check out a short video demonstrating the bike on the TIME'S UP! website (see link under Elaborations, up and to the right). Then make some people-powered Pumpkin Pasta with Creamy Mushroom Sauce.

Pumpkin Pasta with Creamy Mushroom Sauce

This delicious fall-flavored pasta requires no pasta making machine and, aside from a little elbow grease to knead the dough, is super simple to make. This is real cool-weather comfort food and it's perfect as a first course on Thanksgiving Day!

Pumpkin Pasta

1 cup organic pumpkin (from a 15 oz can)

Pinch of salt

2 & 3/4 cups all-purpose flour, plus extra for dusting

1 organic egg

Creamy Mushroom Sauce

2 tablespoons extra virgin olive oil

1/4 cup finely chopped shallots, minced

1 clove of garlic, minced

Scant 1/4 teaspoon crumbled dried rosemary

8 oz carton of mushrooms, wiped clean, trimmed and sliced thin

1 cup organic heavy cream

Salt and freshly ground pepper to taste

1 tablespoon extra virgin olive oil for pasta water

Freshly grated parmesan cheese

Make Pasta:

Put pumpkin in a large bowl, along with a pinch of salt. Add flour and egg and mix well with a fork (mixture will be crumbly). Using your hands (and arms!), knead pasta into a ball of dough. Keep kneading until flour disappears and dough is uniform in color. Let dough rest 5 to 10 minutes.

On a lightly floured surface, roll out dough ball using a rolling pin into a thin circle (approximately 15" in diameter). Cut circle into 4 equal sections, then cut each section into 4 equal strips. You should now have 16 strips. Roll each strip a little more to make them thinner and even out their shapes. Don't worry about making them look perfect, though, as their rustic, imperfect appearance is part of the charm.

You can now cover the pasta strips tightly with plastic wrap and refrigerate them until you are ready to cook (up to 8 hours).

Cook pasta:

In a 5 quart pot, bring 3 & 1/2 quarts of water to a boil. While water is heating, make sauce.

Make sauce:

Heat oil in a large sauté pan over medium-high heat. Add shallots and garlic and sauté, stirring constantly, until shallots are translucent (about 1 minute). Add mushrooms, reduce heat to medium and cook, stirring often until mushrooms soften (about 5 to 7 minutes). Add a pinch of salt and the rosemary, stir. Add 1 cup of water, stir well and heat 5 minutes. Add cream and cook, stirring occasionally, 5 minutes more or until sauce has thickened. Season to taste with salt and freshly ground pepper. Reduce heat to low and keep warm until pasta is done.

Once pasta water is boiling, add 1 tablespoon extra virgin olive oil and a generous amount of salt to the pasta water. Add pasta and cook al dente (2 to 4 minutes). Make sure you taste the pasta for doneness, you don't want to overcook it!

Drain cooked pasta well and add it to the pan with the sauce. Stir a minute or two and serve immediately with freshly grated parmesan cheese.

Baked version:

Preheat oven to 400°

Butter an oven-proof dish. Layer cooked pasta strips with the mushroom sauce and top with parmesan cheese. Bake for 10 minutes. Serve hot.

Serves 4

Midnight Movie

Gina De Roma — Mon, 31 Oct 2011 21:49:35 GMT

"I would like, if I may, to take you on a strange journey."

~ From The Rocky Horror Picture Show (1975)

When I was a little girl, my mother and I often spent Saturday evenings watching a local TV program called Fright Night, featuring old, low-budget horror movies and hosted by a character named Seymour, played by actor Larry Vincent. Just before the movie started, my mom would make popcorn the old-fashioned way, in a big heavy aluminum pan, and empty all of it into a bowl which we would, of course, top with real melted butter. In later years, Seymour was replaced by a female host in a low-cut dress who called herself, Elvira, Mistress of the Dark. I loved watching those old, spooky, often silly movies that my mom referred to as, "campy".

When I became a teenager, the place to see old movies became the local vintage movie house. Back then there were a great many of the movie palaces from the 1920's and 30's still operating. Multiplexes were not everywhere yet and dvd's didn't even exist. These single-screen movie theaters would stay in business by showing older movies at a discounted admission price. Every weekend they would feature a midnight movie that usually attracted crowds of teenagers who tended to enjoy altered states of mind. The old theatre near me was The Bijou in Hermosa Beach, California. Most weekends, the midnight movie alternated between the latest surfing flick and Led Zeppelin's The Song Remains the Same. However, at Halloween time, the midnight movie de rigueur was The Rocky Horror Picture Show. All the stoners and surfers had to make room for the local drama geeks and punk rockers as the theater filled up with costumed Rocky Horror fans.

I remember going to see The Rocky Horror Picture Show one Halloween with my friend Francesca. Her sister was such a dedicated fan that she showed up dressed in a full Dr. Frankenfurter costume, complete with fishnets, fangs and a fully-loaded water pistol (to simulate the rain depicted in the opening scene of the movie). I learned to do the Timewarp that night. I think I can still remember it (jump to the left, step to the right, hands on hips, knees in tight).

The Bijou closed its doors in 1996 to make way for retail shops.

I miss those old movie theaters with their painted ceilings and ornate, art deco fixtures.

I miss films that were more spooky than scary, more goofy than gory.

I miss the midnight movie.

~~~~~~~~~

Celebrate the colors of midnight and cult films from the past with these delicious Blue Velvet Cupcakes.

Blue Velvet Cupcakes

These should actually be called Blueberry Velvet Cupcakes, as they get their deep blue color from fresh blueberry puree. Be sure to use Fair Trade Certified chocolate and sugars (see link to Fair Trade USA under Elaborations, up and to the right).

Cupcakes:

1 & 1/2 cups frozen organic blueberries, thawed (do not drain)

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick of butter, melted and cooled slightly

3/4 cup organic Fair Trade Certified sugar

1/2 cup organic milk

2 large organic eggs

Dark Chocolate Glaze:

3 tablespoons butter

3 tablespoons organic Fair Trade Certified sugar

3 tablespoons packed organic Fair Trade Certified light brown sugar

3 tablespoons organic milk

1 (3.5 oz) bar Fair Trade Certified dark chocolate (72% cacao), broken into pieces

Puree thawed blueberries and their juices in a blender until liquified (you should have one cup of puree). Set aside.

Preheat oven to 375°

Line 2 muffin/cupcake pans with 18 paper liners.

In a large bowl, mix together flour, baking powder, baking soda and salt until thoroughly mixed.

In another large bowl, mix melted butter and sugar, then add blueberry puree, milk and eggs. Mix well.

Add flour mixture to wet mixture and stir together until well combined. Do not over-beat.

Divide batter evenly among the 18 lined muffin cups.

Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.

To make glaze:

Using a spreader, immediately frost cupcakes with a thin but opaque layer of the glaze.

Makes 18 cupcakes.

Symbiotic

Gina De Roma — Wed, 26 Oct 2011 04:48:19 GMT

"Once I had this beautiful book in my possession. I did nothing but study it night and day, learning very well all the operations it described, but not knowing with what material it should be started. This caused me great sorrow, kept me in solitude, and made me sigh incessantly.

"My wife Perenelle, whom I loved like myself, was greatly astonished at this, so I showed her this beautiful book, with which, the moment she saw it, she fell as much in love as I, taking extreme pleasure in contemplating the beautiful covers, engravings, images and portraits, of which figures she understood as little as I did.

"Nevertheless, it was for me a great consolation to talk about it with her, and to consider what could be done in order to find out their meaning."

~ Nicolas Flamel, 14th century bookseller and alchemist

Nicolas Flamel

European explorers first discovered vanilla in Mexico in the early 16th century. Attempts to transplant the vines to overseas colonies were initially unsuccessful and, for quite awhile, no one quite understood why.

The aromatic and sensual scent and flavor of the vanilla bean is a well-known favorite, especially to ice cream lovers. What is less known is that the vanilla orchid, the gorgeous flower that produces the bean, is hermaphroditic. In other words, each orchid carries both male and female organs. The male and female are separated from each other by a membrane which makes the flower incapable of self-pollinating. Natural pollination of the vanilla orchid can only occur with the help of the Melipone bee, also native to Mexico

In 1836 a botanist was drinking coffee on a patio in Veracruz. He noticed black bees flying around the vanilla flowers that were growing nearby. He observed them land on the orchid and work their way underneath a flap inside the flower, transferring pollen from the male to the female parts in the process. Within a few hours, the flowers closed and after several days vanilla pods began to form. This observation inspired the botanist to experiment with hand pollination, which was ultimately perfected by a 12-year-old slave named Edmond Albius. The artificial pollination method that this young man developed is still used today and has allowed global cultivation of the vanilla plant.

Even though the vanilla plant contains, within itself, everything necessary to produce its precious bean, this fulfillment of its promise cannot be realized without help from a human being. Humans would never have realized how to pollinate the vanilla orchid without first being inspired by the Melipone bee.

As Nicolas Flamel discovered when he shared his passion for a book with his beloved, personal fulfillment is impossible without the contribution that others make to our lives. A passing comment, a suggestion, or sometimes simply the sharing of an experience can provide the spark of inspiration that fires our imagination and brings our inner potential to fruition.

Any success we achieve is the result of a contribution, no matter how subtle, from someone else. Give thanks for all the individuals who, knowingly or unknowingly, have touched your life and made a difference.

~~~~~~~~~

Make a difference in the lives of farmers in developing countries by purchasing Fair Trade Certified spices and vanilla. See the Fair Trade USA link under Elaborations (up and to the right) for details about the benefits of Fair Trade and where to find products.

Tahitian Style Shrimp in Vanilla Sauce

This simple but sensational dish is one of most delicately flavored, sensual and lovely dishes I have ever made. See the Marine Stewardship Council link under Elaborations (up and to the right) to find out where to buy certified sustainable shrimp.

2 tablespoons butter

16 oz of large uncooked shrimp (31-40 shrimp per pound) peeled and deveined

1 vanilla bean, split lengthwise

1 (14 oz) can light coconut milk (unsweetened)

Salt and freshly ground pepper

2 or 3 limes, cut into wedges

In a large sauté pan, over medium-high heat, melt butter. Add shrimp and vanilla bean. Sauté, turning and stirring frequently, until shrimp turn pink. Season with a pinch of salt and freshly ground pepper to taste. Remove shrimp to a plate and squeeze 2 lime wedges evenly over the shrimp.

Add coconut milk to the vanilla bean and remaining butter in the pan. Bring just to a boil, reduce heat and simmer, uncovered, stirring occasionally until thickened (10 to 12 minutes). Press the vanilla bean a few times to release the seeds.

Remove the vanilla bean and return the shrimp to the pan to heat through.

Serve shrimp and vanilla sauce alone, in a shallow bowl, or spooned over white rice, accompanied by a salad of butter lettuce leaves. Serve with lime wedges.

Serves 4 as a main course or 6 to 8 as an appetizer

What Would George Bailey Do?

Gina De Roma — Mon, 17 Oct 2011 19:57:19 GMT

"Just remember this, Mr. Potter, that this rabble you're talking about... they do most of the working and paying and living and dying in this community."

~ From It's A Wonderful Life, 1946

The classic 1946 film, It's A Wonderful Life, is the story of George Bailey, a good-hearted savings and loan manager who consistently puts the needs of others ahead of his own, and his struggles against Mr. Potter, a greedy banker who's only goal seems to be owning everything in town and taking advantage of anyone he can in the process.

When George finds himself in a moment of crisis, the depositors of the savings and loan and all of the friends, relatives, citizens of the town and others who were positively affected by George Bailey's presence come to his rescue, emptying out their piggy banks and donating enough money to save George Bailey's business and keep the Bailey Building and Loan out of the hands of the evil tycoon, Mr. Potter.

One can be certain that if it was the cheating, selfish, skinflint Mr. Potter who needed the bail-out, the townspeople would have let him go under.

In October of 2008, in response to the subprime mortgage crisis, Congress and President George W. Bush signed the Emergency Economic Stabilization Act of 2008 into law. This act was what is commonly referred to as the "bank bailout" and was funded by taxpayer dollars. The reason given for the bank bailout was that these large financial institutions, who had caused the crisis in the first place, were "too big to fail".

Three years later more banks are assessing checking account fees and increasing ATM fees. Bank of America has just instituted a $5 per month fee to use your debit card and many other large banks are planning to follow their lead. Too big to fail has become too big to care.

The people are angry because we bailed out Mr. Potter. And, to make matters worse, instead of being grateful, he's still behaving like the same selfish skinflint he always was.

Last month the people took to the streets in protest. The Occupy Wall Street movement has inspired the citizenry to get involved and has gone worldwide to include over 1500 protests in over 82 countries. However, if marching is not for you, there are still many ways you can take action.

If you are tired of being treated like a commodity rather than a customer, move your money! The Move Your Money Project is a nonprofit campaign that encourages individuals and institutions to divest from the largest Wall Street banks and move their banking business to local financial institutions. Simply go to the Move Your Money site (see link at right, under Elaborations, for details) and click on the link, "Find a Bank/Credit Union". You can then enter your zipcode to find sound and local banks and/or credit unions in your area. Take some time to explore each bank's policies, fees and practices and choose the financial institution that suits your needs best.

Use your power as a consumer and vote with your dollars. Move your money!

~~~~~~~~~

Feed your inner protester with Quinoa Veggie Burgers. These delicious patties are made with protein-packed quinoa, yams, carrot and zucchini. They are easy to make and freeze really well. La Yapa Organic Golden Royal Quinoa is Fair Trade Certified and famous for its buttery taste, high protein content and large grain size (see link at right, under "Elaborations").

Quinoa Veggie Burgers

These taste even better when frozen and re-heated so feel free to make them ahead to have on hand for a quick meal or snack. I've also included recipes for two tasty sauces that compliment the mild flavor of these delicious and nutritious patties.

1 cup quinoa, rinsed and drained.

2 cups water

1 tablespoon minced onion

1 clove of garlic, minced (about 1/2 teaspoon)

1/4 cup grated carrot

1/2 cup peeled and grated yam

1 cup peeled and grated zucchini (if zucchini are large, remove seeds first)

Zest of one lemon

1/4 cup all purpose flour

1 organic egg, beaten with a little salt and pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cumin

Oil for frying

Cook quinoa according to package directions. Make sure all the water is cooked out. Fluff quinoa with a fork and let cool.

In a large bowl, combine onion, garlic, carrot, yam and zucchini. Using a clean towel or paper towels, squeeze out excess moisture as much as possible from veggies.

Combine vegetables and quinoa. Add lemon zest, flour, egg, salt, pepper and cumin. Mix together thoroughly.

Form mixture into eight approximately 3 inch patties (put a little olive oil on your hands to keep the mixture from sticking while you form the patties). Place finished patties on a tray and chill in fridge for about 20 or 30 minutes to firm.

Heat about 2 tablespoons of oil in a non-stick frying pan over medium-high heat.

Fry patties, 2 or 3 at a time (do not crowd pan) until golden brown and crispy, about 5 minutes per side. Press down with a spatula while patty cooks to flatten and firm.

To reheat from frozen, simply follow the cooking instructions above until patties are heated through.

Serve these like a burger with all of your favorite fixings or on a bed of greens, with one of the tasty sauces below.

Combine the following in a small bowl:

Dill Lemon Mayonnaise

1/4 cup organic mayonnaise

Generous 1/2 teaspoon dried dill

1 teaspoon fresh lemon juice

Salt and pepper to taste

Spicy Garlic Sauce

1/4 cup organic mayonnaise

2 teaspoons organic ketchup

1 clove of garlic, minced

1/2 teaspoon paprika

Salt and pepper to taste

Makes 8 patties

Apple Season

Gina De Roma — Tue, 11 Oct 2011 20:50:47 GMT

"To realize one's destiny is a person's only obligation."

~ From The Alchemist, by Paulo Coelho

The Alchemist, by Paulo Coelho, is the enchanting and inspiring tale of a Spanish shepherd boy and his quest in search of buried treasure. What begins as a journey to find worldly goods ultimately becomes a discovery of inner treasure that teaches the boy how to follow his dreams, listen to his heart and realize his personal legend.

This week I ran into a few roadblocks on the way to fulfilling my own personal legend and I decided it was a good time to reread The Alchemist. What struck me in reading the book at this particular time was how closely the journey of Santiago, the protagonist in The Alchemist, resembles the story of Apple's Steve Jobs, who passed away last week.

"That's what alchemists do. They show that, when we strive to become better than we are, everything around us becomes better too."

~ The Alchemist, page 150

Like Santiago, Jobs was not raised in a wealthy home. His parents worked hard and provided their life savings to educate him. Not yet knowing exactly what he wanted to do and not wanting to deplete all of what they had earned, Steve dropped out of the expensive college he was attending, audited a few classes, and took a local calligraphy course. Subsequently, when designing the first Macintosh computer, Jobs incorporated beautiful typography into the features of the Mac. He later commented that if he had never dropped out of college and taken the calligraphy course, personal computers might not have the wonderful typography that they do today.

"You can't connect the dots looking forward; you can only connect them looking backwards. So you have to trust that the dots will somehow connect in your future. You have to trust in something - your gut, destiny, life, karma, whatever. This approach has never let me down, and has made all the difference in my life."

~ Steve Jobs

Steve Jobs had early success, followed by a painful setback. At the age of twenty, he started the Apple company out of his parents garage with partner Steve Wozniak. Within 10 years Apple grew into a 2 billion dollar company with 4000 employees. The Macintosh computer was introduced when Steve was only 30 years old. One year later, he was fired from the very company he started.

"Every search begins with beginner's luck. And every search ends with the victor's being severely tested."

~ The Alchemist, page 132

Jobs was devastated at the loss and humiliation of being fired, but he knew that he still loved what he did. During the next five years he started a company called Pixar, which later created the first computer animated feature film, Toy Story. He started a new company called NeXT. He also fell in love with the woman who would become his wife. Apple later bought NeXT and Steve Jobs returned to Apple. He said that the technology he developed for NeXT, the company he started after being fired, has been at the heart of Apple's renaissance over the last decade.

Jobs spoke about his journey at a 2005 commencement address at Stanford University: "Sometimes life hits you in the head with a brick. Don't lose faith. I'm convinced that the only thing that kept me going is that I loved what I did. You've got to find what you love. And that is as true for your work as it is for your lovers. Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven't found it yet, keep looking. Don't settle. As with all matters of the heart, you'll know when you find it."

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

~ The Alchemist, page 23

"Your time is limited, so don't waste it living someone else's life. Don't be trapped by dogma - which is living with the results of other people's thinking. Don't let the noise of other's opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary."

Like the story of Santiago, the personal journey of Steve Jobs reminds us how the search to discover our own personal treasure can transform not only our lives, but the lives of everyone around us and how, by listening to our hearts, we can touch the hearts of countless individuals that we may never even meet.

Steve Jobs died at the young age of 56. Yet, in his short time on this earth, he managed to change the way we communicate with each other, with the world around us, and with our own hearts. The Mac, the iPod, iPhone and iPad changed the way we listen to music, watch media, communicate with each other and create. The devices he introduced have helped to power both political and social revolutions and connect us instantly with each other.

"Thank you," said the boy. "You taught me the Language of the World."

~ The Alchemist, page 153

~~~~~~~~~

Celebrate apple season and the creator of Apple by making this super yummy Caramel Apple Cake. October is Fair Trade Month and a great time to try one of the delicious sugars from Wholesome Sweeteners (see link at right, under Elaborations). Wholesome Sweeteners pioneered Fair Trade certification for sweeteners. I use their organic, high quality sugars in my baking and cooking and the results are always superb.

Caramel Apple Cake

This cake tastes like an apple topped with caramel and, other than sifting the powdered sugar for the frosting, is super simple to make. Using high-quality organic and Fair Trade Certified sugars and organic applesauce and dairy products makes all the difference in flavor here. This cake is rich, so you can serve it in small slices. However, you might not be able to resist eating more than one serving.

Apple Cake:

1 large organic egg

1 cup sugar

1 & 1/2 sticks of butter, melted and cooled slightly

2 cups organic applesauce

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 teaspoon baking soda

Caramel Frosting:

1 stick of butter

1/2 cup packed light brown sugar

1/2 cup packed dark brown sugar

1/4 cup whole milk

2 cups powdered sugar, sifted

1 teaspoon vanilla extract

To make the cake:

Preheat oven to 350°F

In a medium bowl, beat egg and add sugar. Continue beating until creamy. Add melted butter and applesauce. Mix well and set aside.

In a larger bowl, combine flour, salt, cinnamon, cloves, nutmeg and baking soda.

Add wet ingredients to dry ingredients and mix until combined (do not overmix).

Bake in an ungreased 9" springform pan for 40 to 45 minutes, or until a toothpick inserted in center comes out clean and top springs back lightly when pressed with your finger.

Let cake cool 20 minutes in pan on wire rack.

Loosen sides by running a knife in-between cake and sides. Release springform and remove. Remove bottom of pan and let cake cool on a wire rack for 30 minutes more.

Place cake on a platter to frost.

Make frosting:

Place butter and brown sugars in a medium-size heavy saucepan over medium heat. Cook about 2 minutes, stirring often, until mixture comes to a boil. Add milk and continue stirring until mixture returns to a boil. Turn off heat. Add the vanilla and the powdered sugar and mix vigorously with a wooden spoon until all the sugar lumps have disappeared and the frosting is smooth.

Immediately pour frosting over the center top of the cake, letting excess drip over the sides.

Let cool and serve.

Makes 12 to 16 slices.