Everyone needs a quiet place to think. I have some favorite places I long for in times of stress. Such as Sedona, Ariz.
It is a spiritual center buried in incredible red rocks where there’s lots of nature and Southwestern cuisine.
Another of my sanctuaries is Negril, Jamaica. I’ve been getting away there for more than 30 years to resolve life crises. It used to be a quiet, peaceful place where jungle, mountains and beach come together in perfect balance. I would leave there feeling as if I had pressure-washed my brain.
But since life has become more complex and it is more difficult to get away from home, I’ve had to create my sanctuary at home. I look to my garden for quiet. I do my thinking along a 60-foot path. With each steppingstone I ponder another thought. While water trickles down rocks, I think peacefully surrounded by graceful golden bamboo.
This year, I planted culinary, butterfly and tropical plants. And lucky for me much of it remains after Hurricane Wilma. While many of my tropical plants were wind burned and my butterfly plants stripped, my eight varieties of hot chilies came through. I love spicy foods. I grow lemon grass, ginger and fresh herbs. I just planted collard greens, which I’ve never grown before. I’m always reluctant to put vegetables in my garden because snails and caterpillars reap the harvest.
This morning, I walk down the path to resolve my issues while I collect some ingredients. I look forward to the time when butterflies return.
I snip some fresh lemon grass and the fragrance of citrus is incredible. I cut some large, pungent basil leaves.
All my hard work pays off here. The chili peppers, which I compost with coffee grounds, are vibrant red, yellow and green. They are shiny and completely unblemished, just begging to be thrown into a saute pan.
By the time I make it to the other side of my garden, I feel better about the day and my thoughts move to dinner. Of course, it’s only 7:15 a.m., but I like to be prepared.
Whole-wheat penne with double mushrooms, peas and walnuts
This dish comes from the Ligurian region of Italy, where I saw it prepared from handmade pasta by a 75-year-old local cook. She used pine nuts, but I like the crunch of walnuts. If you like artichoke hearts, feel free to add them.
INGREDIENTS
DIRECTIONS
Cook pasta according to directions in plenty of boiling, salted water. Drain and rinse immediately in ice water to stop cooking process. Set aside.
Heat oil in a large saute pan over high heat and add both varieties of mushrooms. Don’t stir right away so they can brown. Let cook 2 minutes, then add garlic, chili peppers and peas. Saute 1 minute.
Add cooked pasta, walnuts, basil, lemon juice and salt. Stir well to combine and top with cheese, if using. Makes 4 servings.
Per serving (with grated cheese): 557 calories, 31 percent calories from fat, 19 grams total fat, 10 milligrams cholesterol, 3 grams saturated fat, 24 grams protein, 74 grams carbohydrates, 12 grams total fiber, 270 milligrams sodium, 63 grams net carbs, 7 grams total sugars.
Per serving (without grated cheese): 497 calories, 28 percent calories from fat, 15 grams total fat, no cholesterol, 1 gram saturated fat, 18 grams protein, 74 grams carbohydrates, 12 grams total fiber, 20 milligrams sodium, 63 grams net carbs, 7 grams total sugars.
