These are challenging times. There is anxiety and confusion as we take in information and make decisions on how to best weather this storm. Val and I are are sheltering in place for the time being. I know many who are doing the same; I also know many who are not. It’s sad that in this country the slightest inconvenience is seen as something insurmountable. People hoard, people party, people refuse to see our interconnection. What affects you, may also affect me, and vice-versa. Val and I are evaluating our presence at our beloved farmers market. Our schools are closed for 3 weeks. The corona-virus is spreading faster than testing kits are available. As interconnected individuals, what can we do? Pause….stay calm….be kind.
I came across a meaningful Facebook post which I will pass along:
Conversations will not be cancelled. Relationships will not be cancelled. Love will not be cancelled. Songs will not be cancelled. Reading will not be cancelled. Self-care will not be cancelled. Hope will not be cancelled.
May we lean into the stuff that remains.
I took a walk in the sunshine this morning. I could smell the land opening up to the approaching spring. We will be planting our garlic soon. I will be tilling the soil this week. Is it so bad to take a step back and breathe? Unplug for a while? My new cookbook, Twisted Basics: Laugh, Cook, Eat!! invites you to do just that. Slow down, make meals with your family, break bread together. Dig a little deeper into our relationships with other. Technology has opened up a whole new world; it has also separated us from each other. Don’t get me wrong, I’m not anti-technology; I’m suggesting that we discipline ourselves, so that it’s not a 24/7 onslaught. We need to think our own thoughts, make our own discoveries, nourish our human connections. Nothing helps us reach that goal better than creating meals together. The other suggestion I would make is that each of us spend a few hours a day in silence. In silence we can calm ourselves, breathe, feel gratitude, be not only prayerful, but hopeful. It certainly starts within the safe harbors of our homes.
Zucchini Muffins:
INGREDIENTS:
2 large farm fresh eggs
1 1/3 cups (280g) cane sugar
2 teaspoons vanilla extract
3 cups packed grated zucchini
3/4 cup unsalted butter, melted
2 3/4 cups (400g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup walnuts, coarsely chopped (optional)
1 cup raisins or dried cranberries (optional)
12-16 paper muffin cups
INSTRUCTIONS:
Preheat oven to 350 degrees F. Beat the eggs in a large bowl. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.
In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg and salt.
Stir in the dry ingredients into the zucchini mixture. (Be careful not to over-mix!) Stir in walnuts, raisins or cranberries if using.
Place muffin cups in muffin tin. Using a spoon, fill the muffin cups just to the top. If you are using parchment liners (which I love), you can be slightly more generous.
Bake on the middle rack of oven, until golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes.
Let cool on wire rack for 5 minutes; then remove from muffin tin and let cool completely.
Yield: 12-16 muffins
When it is dark enough, you can see the stars. —Ralph Waldo Emerson
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