Sunday, February 22, 2009

'I Would Be Like Rome'

"There's a power struggle going on across Europe these days. A few cities are competing against each other to see who shall emerge as the great twenty-first-century European metropolis. Will it be London? Paris? Berlin? Zurich? Maybe Brussels, center of the young union? They all strive to outdo one another culturally, architecturally, politically, fiscally. But Rome, it should be said, has not bothered to join the race for status. Rome doesn't compete. Rome just watches all the fussing and striving, completely unfazed, exuding an air like: Hey - do whatever you want, but I'm still Rome. I am inspired by the regal self-assurance of this town, so grounded and rounded, so amused and monumental, knowing that she is held securely in the palm of history. I would like to be Rome when I am an old lady." ~~ Elizabeth Gilbert, Eat Pray Love

Friday, February 13, 2009

Wish You Were Here

Happy Valentine's Day from me to you. Hope you feel the love today.

Thursday, February 12, 2009


Hear them? Those quiet stirrings in your hibernated soul? Feel easy stretching, fluttering lids? Smell new air, year's morning? See bashful life-evidence entering? Taste the fresh, the promise, the hope?

See growth humbly pushing up and out from soil, branches,

Up from satiated belly to mind rises melodic creativity in tune with welcomed gifts from the natural world...of which I am part.

Gentle Spring's hopeful telegram, "ON MY WAY"

Tuesday, February 10, 2009

Corn Cakes

From a borrowed library book entitled Spirit of the West I found these hearty corn cakes years ago. Every member of my family hugs me when I make them. An alternative to cornbread, these crunchy, golden, fried cakes are a perfect complement to bean dishes, Mexican food, or a leafy salad. Anything, really. We eat the leftovers cold as snacks. No sugar added, but corn is sweet.

Corn Cakes

2 c. yellow cornmeal
1/2 c. unbleached all-purpose flour
1 tsp. salt
2 Tbsp. corn oil (I use canola just because it's what I have on hand. Corn would probably enhance the corn flavor.)

Mix all. Stir in 2 cups boiling water. Stir well. Form into patties (10 - 12) and put into heated oil in skillet (medium heat). 3-5 minutes per side 'till golden brown. (Tonight I used a soup spoon and carefully spooned batter into the oil. They were a little smaller but I didn't have to wait for the batter to cool from the boiling water. They turned out perfectly. Forming patties is sorta messy.)

Why is it that preparing foods my family loves, food that nourishes their bodies and tickles their taste buds, gives me such pleasure? I love them. Perhaps this is a well-received way to show it - and that satisfies.