roasted cherry tomatoes Tonight was supposed to be leftover roast chicken w/ salad. But I found cherry tomatoes at the market, and it seemed like a good day (grey, damp, gloomy) to pretend it was summer. Especially since it’s supposed to get down to 44˚ tonight!

So instead of salad & chicken, we’re having roast cherry tomatoes with garlic, fresh parmesan, & basil on linguini. Salad with croutons (leftover morning toast makes GREAT croutons!) for a side. Probably chocolate gelato for dessert. I probably should call it all attachment, but I don’t think it’s the dangerous kind…:)

Cooking is one of the most Buddhist of activities I know of, next only to writing, for me. And maybe tea. Because it’s about that fine line between focus (the recipe) and creativity, or flow, or whatever we call that impulse to do it better. Plus, it has to be done with love — we’re firm believers in hippie macrobiotics in my family: love in/ love out. And all the details matter: whether the food is sustainably grown, if it’s organic (important for us, but we have that luxury). Not toooo much meat (for me: the rest of my family would like roast daily!). So cooking turns into contemplative practice, the way I do it.

I’m happy with that. It reminds me that what we have to do is make everyday living our practice. Tonight? I’m contemplating a great dinner, and then a good book. The kind of practice anyone can get in to!

 

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