Always time for revisions...

This week's creation from the farmer's market bounty: pesto tempeh potato salad, perfect for steamy August evenings in the city...

The weekend's journey was a true gift.  I made up for last year's missed opportunity and finally got to experience firsthand the full power of Brandi Carlile's music.  A friend who is lucky to be a veteran of her shows asked if I was inspired to dance and cry; I did both, though much more of the former (we were, as she noted, one of the rowdiest crowds, which I think is awesome since women were in the clear majority).  My only regret is that I didn't bring my niece.  As someone who has fought (and continues to fight) her own way through plenty of darkness, both inner and circumstantial, I left the pavilion inspired by Brandi's ability to transform her struggles into something so beautiful because of, not in spite of, its honest rawness.

Before coming back I spent some time wandering (running most of the time, sliding down unexpected rock faces on my butt for the rest of it) through the woods right down the road from where I stayed.  By the time I pulled into my parking space back here in the Elm City I knew that something in my outlook had shifted.  Changes are underway, long-neglected dreams are being brushed off, isolation is softening into connection as I learn to accept and embrace where this path has led for now...

knowing that a place with more beckoning views and a deeper hold on my soul will always be down (albeit a long way down) the road...

Hot stuff

My arsenal for coping with winter's chill consists of long underwear, handwarmers, flannel sheets, fleece galore, and plenty of hearty one-dish meals prepared with warming spices.  This Moroccan/Indian stew gave me the chance to try out a new cast iron enameled Dutch oven (gracias, Santo Domingo!) and filled the apartment with wonderful aromas.  It made plenty for several meals but was versatile enough to prevent boredom from setting in-- I've had it with blue corn chips, millet/quinoa, and even for breakfast with oats and banana!  The dish was completely improvised, but here are the basic steps:

1. Heat 2 T olive oil in a deep pot.
2. Add some minced ginger and garlic and saute briefly.
3. Add whatever spices appeal at the time (I used cinnamon, cumin, curry powder and sea salt) and saute for about 30 seconds.
4. Add vegetables-- I used carrots, celery, red kuri squash and lacinto kale-- in batches, mixing well each time to coat the vegetables with the spice mixture.  I added raisins, too.
5. Add one can of diced tomatoes (fire-roasted provide a more robust flavor) and some water (I just fill the can once or twice), depending on whether you want a soup or stew consistency.
6. Add one can of beans (I used garbanzo) and stir well. 
7. Cover and bring to a boil.
8. Reduce the heat and simmer uncovered until all the vegetables are very tender.
9. Enjoy!