For the past four or five years, while I’ve been focused on writing my memoir, I would have rather been writing than cooking. I’m not alone. Eighty-eight authors, including my friend and Story Circle Network sister, Judy Alter, contributed to a cookbook called We’d Rather Be Writing. I can relate. Judy loves to cook, garden, and entertain … has written a cookbook, contributed to another, and has a third noodling around in her brain. She inspires me to write about food today.
Since my daughter moved in with me a little over a year ago and I became her full-time caregiver, I’ve been doing a lot more cooking. And I’ve been stuck in a rut. But, because A Long Awakening to Grace is slated for publication the end of August, I’ve been looking to becoming more adventurous in my meal preparation and to entertaining friends again.
For the past year or so, once a month, my friends, Diana, Prema, and I, with coupons in hand, stop at Penzys Spices on our way to our Integral Study Group in Cincinnati. It is an exciting part of our day.
We love Penzys!! Their spices are the freshest and most aromatic. We usually sweep in, grab a basket, and make our rounds of the store gathering the spices on our list, sniffing as we go. Sometimes we just have to try that new aroma on display. What’s more, their service is superb. The clerks seem always delighted to see us and often put a little gift in our bag.
On our last visit, I was gifted with this bumper sticker. Now, you have to know … I’m not a bumper sticker kind of person. I don’t like being labeled because I’m always growing and changing and what fits me one day may not fit me the next. But because I’m working on changing my relationship with cooking and entertaining, adding more tasty recipe’s to my routine, contemplating sharing them with people I love, I am embracing this bumper sticker.
As I prepared to serve lunch to my seminary friends, Kathryn, Sharon, and Pam recently, I searched for new salad recipes on the two food blogs to which I subscribe … Once Upon a Chef and Cookie and Kate. I love my friends and wanted to cook tasty food for them using the rich flavors of Penzys spices.
I found a great Greek Lentil Salad on Cookie and Kate’s site.
While I think they enjoyed the salad, Kathryn had previously placed an order for some her favorites from among my tried and true. She loves my omelets and the oatmeal recipe I received from my friend Karen Nelson years ago.
So, when the two ethnic restaurants we tried on July 4 after Kathryn’s plane landed were closed, I said, “Let’s do omelets.” I put Penzys’ Tarragon in the egg batter and then fill the omelet with veggies and a little cheese. This time I used asparagus, cauliflower, mushrooms, onion, and summer squash. Yum!
For the oatmeal, I use steel cut oats, add it to boiling water and then simmer for ten minutes. At that point I add cinnamon, black strap molasses, goji berries, and crystalized ginger and simmer for ten more minutes. Then I pour the hot oatmeal over dried fruit, usually raisins and dried cherries. I make enough to last for several breakfasts. After warming it in the microwave, I top it off with ground flax seeds, chia seeds, walnuts, and a dollop of coconut yogurt. Very filling.
My writer friend, Judy, is encouraging me to entertain again, so I am trying out some recipes on my daughter before inviting friends in. Because I find ethnic recipes more flavorful and interesting, I recently prepared a delicious Grilled Moroccan Chicken recipe from Once Upon a Chef. We loved it.
Thanks for the inspiration to entertain, Judy. Once this memoir is out in the world, I plan to begin extending invitations. The thought of friends gathering around my table again brings a smile to my face.