Back to Basics
“You don’t have to cook fancy or complicated masterpieces. Just good food with fresh ingredients.”–Julia Child
I cooked a lot this week–it felt good and centering.
One meal in particular came together in a wonderful serendipitous way. It all started with my wanting to cook some green lentils from our pantry.
The first cookbook I got down from my shelf had the perfect recipe: Mediterranean Lentil Soup. The book is Food to Live By, created by Myra Goodman (with Linda Holland and Pamela McKinstry), one of the original owners of local Earthbound Farms. It felt so good to chop, simmer, stir, taste.
When I thought of an accompaniment, I came up with cornbread, which quickly turned into San Francisco Polenta Bread (recipe on the back of Golden Pheasant Polenta package). The Italian-San Franciscan in me was smiling.
We added a special wine–a robust 2003 white Rioja wine called Vina Gravonia –given to us by dear young friends years ago. We had been saving it for a special occasion. And then we decided everyday, especially now, is a special occasion. And so we opened and enjoyed it.
Our dessert was just by chance in keeping with the Mediterranean theme–red grapes, Milano cookies, and lokumi (Turkish delight).
It was a perfect, simple meal. We set our little outside picnic table with a pretty table cloth and napkins, lit a candle, gave our thanks for our meal and abundant garden and focused our conversation on the good things in life. We listened and watched as the neighborhood birds dipped in and out of our bird bath and trees and then we topped off our evening with a little “passagiata” up our hill and back again.
Food, home, nature, health. How lucky we are to have them.