So, it's been a long time since I've written, because the last few months have been full of wonderful blossomings and delights - mostly through a really sweet reception from people and the Multiverse about my being a yoga teacher. I continue to be profoundly grateful for the resonances and gifts present in my life around all of this. (Big shout-out to Kali, Elavin, and the other Mysterious Ones and Ancestors supporting this!!!)
Now that things have settled a bit, I plan to be back here regularly. And, of course, what better way to start than with food and Italianate delights!
I went to Baltimore's Little Italy today to visit some purveyors of Italian goods and to descend upon Vaccaro's, the best Italian bakery I've ever encountered. Consequently, today's lunch was composed of cookies - amaretti (divine), almond cookies (equally lovely), and the confectioner's famed pignoli cookies (downright orgasmic - less messy than dick and equally satisfying!). I topped all that off with a San Pellegrino Aranciata (that's Guido for "orange soda," but happily it's devoid of corn syrup and other weird shit).
Next, I visited Isabella's, where the cheeses and meats are to die-for, and apparently, the men are even more exquisite. What could be better than asking for a pound of Italian sausage and having it served up by a really cute Italian guy in tight jeans and a tank top? I got some Fontina cheese, plus a cheese I've never had before - Prima Donna (no snickering, please). I'm anxious to try it.
Tonight, I made a dish from one of my favorite magazines, La Cucina Italiana. I used the grain farro, which has graced Italian kitchens since the Bronze Age. It's wonderfully textured and has a heartiness to it that provided a great base for seared scallops and asparagus atop a saffron cream sauce. While saffron might surprise people unfamiliar with Italian history, remember that Southern Italy and its islands of Sicily and Sardinia were crossroads (through benevolence or force) of many, many cultures.
Dinner was downright amazing and served with a blessedly light, but not wimpy, 1995 French Chardonnay given to me by a friend.
Dessert? Ah, well, there's no photo yet, because I have yet to assemble it, but there are strawberries lightly heated with sugar and balsamic vinegar (a favorite Italian treat) spooned over homemade lemon pastry cream, all nestled into a tart crust.
The strawberries and asparagus come from the CSA that I joined, which started last Saturday. It's so exciting and a wonderful way to stay deeply connected with the rhythms of the world around us.
May everyone's upcoming week be one of integration, where the maya of sacred vs. profane is dissolved and every act - from cooking dinner to practicing yoga to casting spells to walking to the subway - is one of divine love.