Heat Wave

Trying to sleep in a heat wave can be tough. Last night I tried this: I put a plastic bottle of water in the freezer. After it froze, I took it out and wrapped it in a damp washcloth. I rested the wrapped bottle on me as I lay on my back, placing it on my neck, chest, and abdomen, while the window fan blew air over me. It really cooled me down, allowing for a good night's sleep. During the day it helped to put a refrigerated damp washcloth on my neck, too. I have been simply hosing Lily down. After I towel her off a bit, she seems very comfortable lying on the cool linoleum floor in front of the fan.

Perishables and Tangibles

My painting Perishables and Tangibles has just sold!

View the painting on my painting blog.

Instructions To The Cook

It's very important to remember that we have to take care of our own life. We have to cook for ourselves before we can really invite guests to join us for dinner. We have to nourish ourselves first.
-Bernard Glassman, Instructions To The Cook

When we learn how to cook for ourselves, though, we find that our vision and understanding of the self grows and expands. The smell of the food cooking and the warmth of the kitchen always invites people in. Even though it may seem as if we're cooking for ourselves, we're always cooking for everybody at the same time. This is because we are all interconnected. We are actually one body.
-Bernard Glassman, Instructions To The Cook

Oven-Roasted Beets

Today I thinly sliced a bunch of large fresh beets and roasted them in the 400 degree oven for 35 minutes doused with a mixture of olive oil, soy sauce, and balsamic vinegar. They caramelized and tasted great in my lunchtime salad. I dipped slices of my fresh bread in the flavorful olive oil leftover in the pan.

Honey-Mustard Vinaigrette

This is my new fast and easy salad dressing. In a glass liquid measuring cup add equal parts olive oil and wine vinegar. Then, add equal parts mustard and honey. Add salt or your favorite seasoning. I like Adobo seasoning. Mix it vigorously with a fork to thicken, and then taste test. When you're ready to eat pour the dressing over fresh spinach. I like to include thinly-sliced red onions, Kalamata olives and roasted red peppers, and raw sunflower seeds in my salad. Enjoy!