Wisdom of the World - week 118

A grandfather and granddaughter travelled and made their living performing balancing acts. They asked a wise man what was the best way to safeguard and care for each other. The grandfather suggested that each should care for the other, that he should care for his granddaughter in the balancing and she should take care of him. That way they would protect each other. The granddaughter asked the wise man if this was not backward. “Would it not be better for each of us to care for ourselves, and in that way we best safeguard each other, and our acrobatics will prosper?” After listening to the little girl, the wise man replied, “Though she is young, she is wise. If you as a grandfather guard yourself with care and pay attention to what you do, you will also guard the safety of your grandchild; and if you as a child guard yourself with awareness, with care, with respect, then you both guard both yourself and those around you.

Matthew Cwalk ★ // - Maybe ~

Summer in a Bowl

There are some things that can only be enjoyed during the summer. Corn on the cob. Fresh, sweet, juicy peaches that have been picked from the tree that day. Heirloom watermelons with sherbet orange flesh. And tomatoes. Real, vine-ripened tomatoes, still sun-warm when you bite into them. In my case, a rainbow of heirlooms, ranging from the tart and tangy green zebra to the mellow and sweet yellow "peach."

This dish is about summer. It's about the freshest ingredients, used at the height of ripeness--and almost no embellishment. And yet, somehow, with so little cooking and so few ingredients, it will be the best meal you eat all season. This is the dish you dream about in the darkest days of January, when the snow is falling, and summer seems like it will never come.

I came across this recipe in Moosewood Cooks at Home, one of my go-to cookbooks. It's so simple that you really don't need a recipe at all. Boil some pasta. Throw chopped super-fresh super-ripe tomatoes into a food processor. Add garlic, olive oil, salt, pepper, and a few fresh basil leaves into a food processor. Whirl it up until it's smooth. Chop up some extra tomatoes for garnish. Cube some fresh mozzarella cheese. Drain the pasta. Put it in a bowl. Toss it with the mozzarella while the pasta is still piping hot. This creates gooey strands of cheese throughout the dish. Toss with the pureed sauce and chopped tomatoes. Serve, preferably with some nice crusty bread, and maybe a light green salad. That's it. But, it's perfect. The season, captured in a bowl.

You can find the recipe here, or feel free to improvise. I have submitted this entry to Grow Your Own #45. Be sure to check out the round-up there, to see what other bloggers have made using produce from their own gardens and farms.

Summer in a Bowl

There are some things that can only be enjoyed during the summer. Corn on the cob. Fresh, sweet, juicy peaches that have been picked from the tree that day. Heirloom watermelons with sherbet orange flesh. And tomatoes. Real, vine-ripened tomatoes, still sun-warm when you bite into them. In my case, a rainbow of heirlooms, ranging from the tart and tangy green zebra to the mellow and sweet yellow "peach."

This dish is about summer. It's about the freshest ingredients, used at the height of ripeness--and almost no embellishment. And yet, somehow, with so little cooking and so few ingredients, it will be the best meal you eat all season. This is the dish you dream about in the darkest days of January, when the snow is falling, and summer seems like it will never come.

I came across this recipe in Moosewood Cooks at Home, one of my go-to cookbooks. It's so simple that you really don't need a recipe at all. Boil some pasta. Throw chopped super-fresh super-ripe tomatoes into a food processor. Add garlic, olive oil, salt, pepper, and a few fresh basil leaves into a food processor. Whirl it up until it's smooth. Chop up some extra tomatoes for garnish. Cube some fresh mozzarella cheese. Drain the pasta. Put it in a bowl. Toss it with the mozzarella while the pasta is still piping hot. This creates gooey strands of cheese throughout the dish. Toss with the pureed sauce and chopped tomatoes. Serve, preferably with some nice crusty bread, and maybe a light green salad. That's it. But, it's perfect. The season, captured in a bowl.

You can find the recipe here, or feel free to improvise. I have submitted this entry to Grow Your Own #45. Be sure to check out the round-up there, to see what other bloggers have made using produce from their own gardens and farms.

You don't have to care anymore.

It's not 'Us'

It's;

You

& 

Me now.

I've been lonely, I've been waiting for you.

I'm pretending, and that's all I can do..

The love I'm sending, ain't making it through to your heart..

Pain, since I've lost you, I'm lost too.

Nigga feelin' like he at the bottom like a horse shoe.

Sorry for the trouble that I put you and your heart through.

God knows that I'd do anything for a part two, or to,

be prayin' for the day you come back to me, sayin' that you forgive me..

Give me another chance, I'm needin' it like a kidney.

I don't wanna advance, give me back her hands.

Give me back her touch, I don't ask for much.

But I fucked up, I know I fucked up, I admit I fucked up.

But everybody fuck up, now this other nigga lucked up..

Tellin' me and my clique don't give a fuck.

Cause um, we from New Orleans, she was from Georgia.

She was my down chick, I was her soldier,

I was her gangsta, she was my shoulder.

You were the pistol to my holster..

I have to continue my life,

And i'm doing my best..

But i still miss you..