"Traveling" and a Recipe

You can feel it can't you?

Summer is coming to a close and my whole being is

telling me to slow down, gather, assess and preserve

Gather ~ food, energy, community

Assess ~ my space, my life, where I am

Preserve ~ all those tomatoes coming from the garden!

But also, just as importantly, the spirit and balance I have achieved so far

during this lovely year of pause

It's funny,

all this year and even before,

people consistently ask me where I have been traveling. 

I consistently respond with a blank look on my face and no words,

not to be rude, but because I have been traveling like crazy,

but not to Europe or Asia like they are assuming

How do you explain?

Then I read this quote yesterday from Pilar Guzman, Editor in Chief of MSL

"...Of course, travel is more about changing your state of mind -the departure

from routine, the act of discovery- than it is about taking a grand tour.

It is precisely the ability to seek out the new (or the old, with fresh eyes)

and to maintain a sense of wonder even in our hometowns......."

Seriously.  I could not have put it better.

So YES! I HAVE been traveling. Like crazy. and I am so grateful for

the place I live and the people I share it with.

Thank you ,  Thank you

In my "travels" I have discovered what many of you probably

take for granted about me, my favorite way to express gratitude for this

abundant life is to feed you!

Here is a delicious dish of pasta I made with a huge haul from the garden the other day:

PASTA WITH ROASTED VEGGIES AND BASIL PESTO

1 pound of your favorite pasta, plus a little cooking water

I used the Sweet Potato Buckwheat noodles from King Soba

4 cups cubed eggplant

2 cups cubed zucchini

4 cups chopped fresh tomatoes

1 sweet onion, diced

oil, salt and pepper

1 +/-  cup basil pesto

A little bit of your favorite mozzarella like cheese

I used this wonderful goat's milk cheese I just found at the Blue Hill Coop:

Preheat your oven somewhere between 400 and 450 degrees

Cook your pasta in lots of salted water until al dente, drain - saving

some of the cooking liquid, not more than a cup-

and rinse in cold water, set aside

Toss your zucchini and eggplants (separately) lightly in oil, season

with a bit of salt and on separate trays roast them in your hot oven until

tender and caramelized, turning them occasionally to promote even browning

This should take about 20 minutes.

You are keeping them separate because they take different times to cook

meanwhile, put your pasta into a big bowl, with the fresh tomatoes,

diced onion and some grated cheese

Throw your roasted veggies in when they come out

along with the pesto and a little pasta water to loosen it all up

(If you don't remember to save some pasta water, which I often forget to do,

just add a bit of water from the tap.  You don't need much)

Serve warm or at room temp with extra pesto on top and a drizzle

of really nice olive oil for pure decadence.

Enjoy

 And travel through your days with your eyes and heart open

Happy Monday

Kyra