SELF ~ INDULGENCE ... butter, kisses, stargazing and silk

I admit it ... I'm good at this. Perhaps too good. But, I notice a definite wariness in this country of indulging oneself, even more so in the current economic climate. Now, don't get me wrong, I'm not suggesting you go spend buckets of money you don't have on fleeting pleasures (although fleeting pleasures are some of the finest!). My belief is that, when we treat ourselves as special beings, we bring out the best we have to give and go forth smiling from within. Denying oneself pleasure just for the sake of it does no one any good.

We all have our pleasures ~ WHY must they be "guilty"? Maybe the Puritans and Pilgrims did too complete a job of convincing Americans that we must suffer for our rewards. In that case, there must have been one hell of a confession/penance/guilt fest over that first Thanksgiving feast! HA! Stuffing, fowl and self-flagellation. What fun!

Several years ago, I brought a package of fine pastry to work with me. When it was time for my break, I brought it out, put it on a plate, made myself some Darjeeling tea in a pretty cup and took it outside to enjoy. I read my new book and, for fifteen minutes, was a world away in a happy cloud. When I came back inside, my friend said, "You know, Gayle, I admire you for being good to yourself. I always save the nice cookies and good things for company. You've inspired me to have some for myself." I said, "Yes! For NO reason! Do it!" It's such a little thing, but it can make you feel so good. The French understand this very well.

Friends of mine who are single often tell me that there isn't any point in cooking just for themselves. But there IS a point. It is another way of loving yourself, honoring your worth, caring for yourself the way that, so often, we are willing to do for others while neglecting our own well-being. And that... will eventually catch up with you, showing you through illness or dis-ease of heart that you're ignoring your core. Give yourself those moments of joy ~ whether it's meditation, smoking a fine cigar, reading till the wee hours (on a work night), eating that flaky pastry with a smile, staying in your jammies all day (maybe even with a special someone) ... whatever makes your heart warm and fuzzy and restores you.

The other day, I listened to Nigella Lawson expound on indulgences and I couldn't agree more! Listen to her radio interview here, and find the recipes, too.

http://www.npr.org/templates/story/story.php?storyId=114320079

So, what will YOU do for yourself today ?

ANOTHER HAIKU

I don't know why, but poetry is on my mind and swirling around. Had another haiku give itself to me and I liked it. The colors this year are especially nice, since we're having mild autumn weather - no wind or rain yet - so the trees are still dressed in their leaves.

Poplar paintbrushes,

dipped yellow in nature's paint,

play color-music.

GNB

NO MORE 'GOURMET' MAGAZINE ?!? ACCKK !

While driving home this evening, I heard the news on NPR that Conde Nast is cancelling publication of Gourmet magazine. Are they crazy? The first food magazine in America, it was started in 1941. Admittedly, the 1990's were not the magazine's high point, but once Ruth Reichl was appointed editor, the class and substance returned. Ruth's Twitter was, reportedly, “Thank you all SO much for this outpouring of support. It means a lot. Sorry not to be posting now, but I’m packing. We’re all stunned, sad.” Along with Gourmet, the company is also cancelling 'Elegant Bride', 'Modern Bride' and the parenting magazine 'Cookie'. Couldn't they find some other equally vapid ones to eliminate? I can't stand it!

So many wonderful writers were first read by American cooks in the pages of Gourmet. Among them MFK Fisher, Samuel Chamberlain and Waverly Root. In its pages, one could read about exotic locales and foods not yet seen in our markets, nor heard of; the story behind the restaurants and chefs; where and how ingredients came to be and the wonderful recipes go without saying. I first started reading Gourmet when I was ten and dreamed of tasting various classic dishes as well as hoping to experience new tastes. I fantasized about traveling to destinations around the globe. Before my virgin tongue ever touched its first lick of wine, I was seduced by the bottles and descriptions. A nascent food fanatic was born. From pancakes to coq au vin to the gorgeous Christmas cookies, I'll miss its inspiration so much.

The American kitchen will be much the poorer with the disappearance of Gourmet.

PUPPY BREATH TO ICICLES

A simple idea ~ write about the things that make you happy. I read a friend's list (ASlowRead) and was inspired to join the fun. For the past 24 hours, I've added to my list and, occasionally, startled my dogs when I suddenly shout "moon"! or something else that comes to mind as I'm going about what I'm doing. I'm pretty sure they think I've finally fallen off the edge.

Herewith is my list ~ nowhere near complete, nor will it ever be, thankfully!

HAPPY THINGS

the color green

thunderstorms

raw oysters

colors!

wine

Italy

speaking Italian or German

bonfires

fog

snow

the scent of desert sage

gathering fresh eggs

a new pen (s)

naps

Reggie, my favorite cat (sshhh, don't tell)

a hand written letter in the mail

skinny dipping

the cheese counter at DeLaurenti's, or ANYwhere

owls

firewood stacked for winter

creating jewelry and paper arts

being awakened by my husband for some

middle of the night skin on skin

polka dots and ruffled edges

books

finding mushrooms, edible or not

aspen trees

a pot of hot rice

writing

the smell of roasting green chiles

red chile ristras

flower bouquets from the garden

yoga stretches

tide pools

finding cool stones

the sound of wind

of purring

of cello music

of something yummy bubbling on the stove

lakes

hugs

learning something new

TODAY'S HARVEST

Bright, vibrant color and fresh flavors that are true to taste are the best benefits of having a vegetable garden! I didn't know what was out there, nor what I would cook. So, I went out to see what the garden had in store for me. As you can see from the pic, I got quite a haul! The dishes I decided to cook were a Mangalore chicken curry and Fall River Vegetable Stew, from the Moosewood cookbook. The flavors are rich and full ~ one of our summer favorites. Just stirring it makes me feel healthy! I'll use the rest of the potatoes (planted five varieties) in an oyster stew.

Besides the veggies, I brought in great bunches of flowers to put in vases throughout the house. I always like to have enough flowers in the garden to be able to cut bouquets for my spirit. I hope that, whether or not you have your own garden, that you're taking in the late summer days and enjoying their energy. I wish I could have all of you at my table!

A FISH TALE

I came home the other night to a large-size surprise. My hubby said, "Oh, by the way, I bought you a tuna. It barely fits in the fridge." "A whole tuna?" "Yep." Oooookay. So, out of the work clothes and into a rubber suit, I'm thinking. I looked in the fridge. The thing was huge - 31 inches long - 20 lbs.

I'd never dressed out a tuna before, and I knew they were different from other fish. Their bones are arranged in a T, not in a long line like other fish. So, off to Youtube I went. There were various methods, but I found one with clear, short steps. The instructor called it "carking" a tuna. If you look up the work 'cark', it means: to annoy, worry or vex. Hmmm. We watched it together three times, to be sure we got it. Then, out to the picnic table we went, prepared to be vexed.

It turned out to be a fun process and I think I did a pretty good job for my first time. Ripping the tough skin off was particularly satisfying. I got some nice loins off of it, fairly cleanly, and there was plenty left for the cats to munch and tear at. I was surrounded by salivating felines, all amazed at my giant catch. I hate waste, so although others might throw away the trimmings, we grilled some of the bones with meat, saved some for tuna salad and gave the rest to the kitties. There had to be at least two pounds of meat left on the cutaway parts. Then, we grilled the head.

"Why does she keep calling me 'Chuck'?"

Charlie was well-used and delicious! I'm ready for my next fishy adventure.

SAKE IN PINK

This beautiful bottle of cloudy sake just begged me to buy it. This one is meant to be served cold, which was a new experience for me. I know little about sakes, I have only sampled a few. The taste was delicate, slightly sweet, but elusive. The card which came with it suggested a cocktail to be made with the sake, which is the glass next to the bottle in the photo. I floated the sake on top of tropical juice. It was good, but seemed a waste of lovely sake, as it totally masked the flavor.

I just wanted to post this photo, as I found the colors and milkiness so beautiful.