Archive for 2021

National Poetry Month: Mary Lou Meyers

Wednesday, April 14th, 2021

In addition to April being celebrated as Earth Day Month, it is also National Poetry Month, so I am posting a poem by my good friend Mary Lou Meyers whose poetry always moves me. Here’s her latest, which reflects David Attenborough’s idea of biodiversity and re-wilding the planet in his book/documentary: A Life on Our Planet, which I will be reviewing in a few days.

Thanx, Mary Lou

(Photos from the Internet)

True Tales From the Wild
A Frog went a-courting, he would ride
astride a faux ‘gator;
invited Miss Turtle by his side,
twice his size,
but she plopped off,
but don’t despair tadpoles,
you’ll see him riding solo everywhere.
The woods are alive once again
with the pale illumination 
of blooms ready to burst,
interrupting the darkness and despair;
collective dogwood interpreters everywhere
lacing their way across the bare spaces;
deer no longer tentative
showing their white flag of truce,
while running through;
only the Red Bud tree interrupts the tale
standing out with its rosy colored hue.

 

ZOOM with a BOOM! Friday, April 9th @ 10:30 am: Pastalicious!

Thursday, April 8th, 2021

Dear Readers:

Last week I purchased a boom to attach to my webcam, so when I have my ZOOM cooking class on Friday, April 9th @ 10:30 am, the view should be easier to see what I am doing. In the meantime, here is another recipe I will either make or talk about.

ZOOM with a BOOM LINK

Join “Pastalicious” Zoom Meeting on Friday, April 9 at 10:30 am (est)

https://us02web.zoom.us/j/89407280194Meeting ID: 894 0728 0194

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Rice or Lentil Pasta with Roasted Veggies

 Utensils: Large pot for pasta, cutting board and knife, cookie sheet, strainer, spatula

Prep. Time: 20 – 30 minutes

Cooking Time: Pasta (9-12 minutes) Roasted veggies (10-15 min.)

Ingredients

Org. Rice or Org. Lentil Pasta (2-3 ounces, about ½ cup)

2-3 cups raw veggies for roasting (any or all, organic)

Leek or onion, sliced

Zucchini or yellow squash, chopped into chunks

Asparagus or green beans

Cauliflower (cut into small pieces)

Mushrooms

(Any other veggies of your choice)

Spray oil (avocado or other of your choice)

Za’atar or herbs of your choice

Directions

  1. Fill a large pot with water and when it comes to a boil, add the pasta.
  2. In the meantime, preheat oven to 350 degrees. Prepare veggies as noted above Place on a cookie sheet (Feel free to use parchment paper.)
  3. Roast for at least 10 minutes, turning once or twice. Continue to roast to desired crispiness. (I like my veggies really crisp.)
  4. Drain pasta and toss with roasted veggies, adding some olive oil in a jar or spray can. Add herbs and serve hot.

Note: These two pastas do not taste well cold, so reheat if you have leftovers.

I will also be talking about Earth Day Every Day, and one way to celebrate is to grow a garden, even a patio garden, or a mini-garden on your windowsill. Here is my micro-greens garden. It contains sunflower greens, fenugreek greens, lentil greens, and possibly buckwheat greens, if they come up by Friday.