Stay At Home

It’s official here in San Diego and throughout California;

We are being told to

STAY AT HOME.

Schools will be closed through at least April 6, 2020, due to COVID-19. Of course, my teenage son and his buddies are very excited about this news and were intent to go out for lunch one last time to see what the surrounding area looks and feels like.

“Please Mom, before all of San Diego is shut down!”

I have to say that his comment took me off guard.

What does that really mean, ‘SHUT DOWN’?

Amidst the ever continuous news reports and updates, there are a few things that I have decided will remain a constant in my life here at home with my son:

Laughter, Humor and Appreciation for All that We Do Have

Can I consciously be aware that all of my thoughts and actions have the potential and the power to create a positive change and unite us in a world that will be better for all?

Sounds like a lot for one person to adopt, yet one small shift in energy can immediately produce something beyond what we are able to perceive.
It’s like transforming a single small sheet of paper into

MORE!!!

I have begun to limit my intake of the news to a morning briefing and an afternoon update. My early morning walks have become a meditation in motion.

I walk.

I visualize.

I observe.

I pray.

• 

• 

• 

Life is still blooming all around us.
In between the clouds and the raindrops is a world awakening from slumber.

I have been wanting to cut my hair very short for quite awhile. I’m fairly certain that the last time I did cut it this short was when I was a teenager. I have, of course, cut it over the years and donated it a couple of times, but it really hasn’t been this short in years. I’m thrilled with the way it moves and feels. I know that I just let go of years of built up stress.
Has there ever been a better moment than now to redirect the energy around ourselves?

I believe that Life happens in cycles.
There is a time of renewal and a time for completion.

The time in between is the Journey to gather and grow, both mentally and spiritually. I’d say for me, I’m nearing the completion stage of one of these cycles.
Finding the balance in daily living while a Stay At Home order is in place is certainly going to put into play all the things I have been working on: Patience, Creativity, Acceptance of Change and Humor!

Sounds like a perfect recipe for BALANCE

The Art of Caponata

Like all good things, there is a balance to be found between just enough and either too much or too little. I call it the

Art of Caponata

because there is a point with this dish where everything melds together into one rich and satisfying taste sensation or it quickly turns into boring boiled vegetables.

Ingredients:

• 1 medium onion, 1/4” dice
• 1/2 cup extra virgin olive oil
• 3 cloves of garlic, chopped fine
• 4 celery rib, diced
• 1 red pepper, diced
• 2 medium eggplant, diced
• 2 Tbsp tomato paste
• 2 ladles full, crushed tomatoes, approximately 8-10 oz.
• 1/4 cup apple cider vinegar
• 2 Tbsp capers
• 5 pitted Kalamata olives with a little brine, or more to taste
• 1/4 tsp red chili flakes
• sea salt and freshly ground black pepper, to taste
• finely chopped flat leaf Italian parsley, for garnishing at the end

Method:

1. On medium heat, add olive oil to a large skillet. Add onions and cook for a few minutes until they just start to become translucent. Add garlic, celery, red pepper and sauté until everything begins to soften, approximately 5-6 minutes. Add eggplant and continue to cook vegetables, for another 4-5 minutes, stirring thoroughly. *(note: If the eggplant are really firm and fresh, I do not find it necessary to pre-salt them. In my opinion, this creates too much liquid in the cooking process.)
2. Add red chili flakes.
3. Thoroughly mix in the tomato paste to cover all vegetables. Allow this mixture to cook for 3 minutes.
4. Add the crushed tomatoes, apple cider vinegar, capers and Kalamata olives. Stir to incorporate thoroughly.
5. Adjust the seasonings with sea salt and black pepper.
6. Cover the skillet with a tight fitting lid and bring to a quick boil and then turn it down to medium low to low. This needs to be a very slow simmer. Allow to cook for 30 minutes, stirring a couple of times in between to release the steam.
7. Garnish with Italian parsley, and allow the Caponata to sit covered, off the burner, and come to room temperature.

Caponata is spicy, while also a little sweet and sour because of the tomato paste and vinegar. This versatile dish can accompany many types of chicken and lamb dishes. It is a delicious appetizer when served with crusty bread and Italian cured meats and cheeses. I also like to eat it with Penne Pasta Marinara.

I pray.
I pray for you and for me.

I pray that whatever this is that has immobilized us all grants us the perspective and wisdom to rise above and thrive once more.

PEACE

All content, written and photos, copyrighted by ©️DianaAmato