Eat Well, Love Well.

16938647_1195199133911651_3384576010444227035_n2017! My mum’s kindergarten class recently did an art project where the kids created a painting of hearts, the background was made from shaving cream and paint. Every child placed hearts in different ways on their painting. One particular child said her hearts are “going around the world in love.” Kids know what’s going on better than adults a lot of the time.

Anyway, it got me thinking about love…again…as I often think about it in many ways, and what it means to me.

I think we were all dreamed up in the heart of something beautiful, some say we are made up of stardust. Wherever we come from, we have been fashioned and formed in a place of love. Love carefully, and not so carefully, continues to craft us throughout time.

“You know when I said I knew little about Love? That wasn’t true. I know a lot about Love. I’ve seen it, centuries and centuries of it, and it was the only thing that made watching your world bearable. All those wars. pain, lies, hate… It made me want to turn away and never look down again. But when I see the way that mankind loves… You could search to the furthest reaches of the universe and never find anything more beautiful. So yes, I know that Love is unconditional. But I also know that it can be unpredictable, unexpected, uncontrollable, unbearable and strangely easy to mistake for loathing, and… What I’m trying to say, Tristan is… I think I Love you. Is this Love, Tristan? I never imagined I’d know it for myself. My heart… It feels like my chest can barely contain it. Like it’s trying to escape because it doesn’t belong to me any more. It belongs to you. And if you wanted it, I’d wish for nothing in exchange – no fits. No goods. No demonstrations of devotion. Nothing but knowing you loved me too. Just your heart, in exchange for mine.” ~Stardust

Love is a truth that is deeper than the roots of the oldest tree and stronger than the foundations of Everest. Love is the most beautiful song inside of you that doesn’t end, and we are continuously listening to it, letting it soak deep into our bones. Love takes us by the hand and guides us through the darkest nights.

It is the personal experience of pouring ourselves out and then filling ourselves back up again. The journey is a complicated one. Love is in the small things. Love thinks of you when you’re not thinking of yourself. Love makes you think of others. It throws its arms around you for shelter when you’re breaking.

Love can also let you down, which is never easy to prepare for. The first time my heart broke was when I was 11 and my granddad died. The last time my heart broke was when I was left for someone else. The hurt that comes from loving can stay in the corners of our hearts for a long time, but love also means life…and by filling each day with new memories full of people, places and those sparkling moments, our hearts become healthier and the corners become less and less sharp.

What I have learned through experiencing love in all its forms is that I know I won’t stop loving, because love is…categorically beautiful and it will always, always be there for you, it won’t leave you in the shadows for long.

I hope those hearts really do go around the world, we could use more of them.


Food is also love 🙂 and I LOVE seafood.

This brown butter scallops with parmesan risotto recipe from pinch of yum is simple, easy and very tasty.

PARMESAN RISOTTO:
1 tablespoon butter
1 minced clove garlic or 1 minced shallot (or both)
1 cup arborio rice
½ cup white wine
3-ish cups of chicken broth
½ cup Parmesan cheese
SEARED SCALLOPS:
1 tablespoon grapeseed oil
1 pound jumbo scallops
SAUTEED SPINACH OR KALE:
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach or kale
BROWN BUTTER:
3 tablespoons butter
INSTRUCTIONS
1. For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, ½ cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.

2. For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.

3. For the Sautéed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.


Michelle Pfeiffer is one of my favorite actresses, and she’s great in Stardust


Prosecco. It suits the mood and the movie.

This is  great organic go to that you can get from the BCL.

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