Dear Shaina,
Thank you for your kind words. In truth, parents never know what their kids are picking up from them, the good and the bad. We put effort into intentional teaching; don’t steal, don’t lie, don’t hurt others, play nicely, share your toys, work hard, “no” won’t kill you, say please and thank you. We teach what we think are the essentials to get along in life and hope for the best. We also know that kids mostly learn from unintentional teachings, the good and the bad.
Dad and I both grew up in families that didn’t exactly fit the Leave it to Beaver TV family norm of the 50’s. Despite our different backgrounds and lifestyles, the basics were the same…our families loved us deeply and sacrificed for the hope of our futures. They were honest and hard working and gave everything they had to ensure our success in life without even knowing what that might look like. We were immersed in environments that taught us, unintentionally, that the value of each person doesn’t come from what they wear, where their house is, how they speak, which clubs they belong to or what kind of work they do.
Roasting a lot of veggies lately
We didn’t know any better than to just be who we were. It wasn’t always an easy learning. It took longer than I care to admit to accept and value the eccentricities of my growing up home life and understand the richness of what I learned from living in a home where two people, fueled by the instinct to survive, struggled together to build a new life for themselves and the family they were creating from scratch. Different isn’t bad. Honesty and integrity are key. Learn how to take care of yourself…and do it. Family first. It’s OK to need your children as much as they need you…you can learn a lot from them. There are all kinds of people in the world…people are just people, good and bad.
Although my life is worlds away from my parents’ lives, and yours even more remote, it seems that those lessons took hold and survived at least two generations of indulgence.
Braised Cabbage, my version.
Then there’s this food obsession that has seemingly invaded all our lives…blogs, pictures, recipes…cooking frenzies around the world. Food is real. Food is metaphor…love, family, friends, sharing, nurturing, healing, celebration, tradition, generosity, bounty, beauty, creativity, sensuality, productivity, focus, risk, meditation. Metaphors are real.
What an inheritance! We are all so blessed!
In the meantime, I made your cabbage dish and added asparagus. I served it over Persian rice made with edamame and it was excellent! I am making it again with tofu for a yoga potluck. Thanks for sharing your recipes…and your life.
Love,
Mom
xoxoxoxoxoxoxoxoxoxo
Vegetable Spaghetti Stir Fry
This very simple recipe was made using my newest gadget called a Vegetti. It is low tech, easy to use and makes ordinary vegetables into veggie strands that can be substituted for spaghetti. I have only used it with yellow squash and zucchini, so far.
Vegetti, my newest kitchen toy
Even though this recipe has the same
ingredients as my standard sautéed squash, the flavors seem to permeate the spaghetti strands in a way that makes it a whole new dish. No matter how much I make, it all gets eaten. This recipe will feed two people as a main dish and four as a side dish.
Vegetable Spaghetti Stir Fry
- 2 -3 zucchinis
- 2-3 yellow crookneck summer squash
- olive oil
- 1 red or yellow onion, sliced in thin wedges
- 2 -4 garlic cloves, minced
- Optional vegetables:1/2 pound mushrooms sliced, cherry tomatoes, asparagus
- salt and pepper to taste
- Optional spices: basil and oregano
- Optional garnishes: toasted pine nuts, green onions, parsley, parmesan cheese
- Optional accompaniments: rice, lentils
Following the instructions that come with the Vegetti, use the larger holes and spiral the squash through the Vegetti until you can’t rotate it through anymore. I cut the “noodles” with a scissor into spaghetti lengths as I go. When it gets down to a nub, you can put a fork into it and try to get a few more turns or just cut the rest up by hand into strips.
Put the raw veggie spaghetti in a microwave safe bowl and microwave on high for 5 to 10 minutes or until liquid has cooked out. Drain vegetables thoroughly and set aside. I actually use the drained liquid as a vegetable broth for soups.
Sauté onions in a little olive oil in a large sauté pan until partially cooked. Add minced garlic and sauté for another minute. If using mushrooms or any other vegetables, add to the mixture and sauté for a few minutes. Add drained veggie spaghetti and continue sautéing. Add salt, pepper to taste and any additional spices desired. Cook until all vegetables are done to taste.
Add garnishes and serve.
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