Equal Give and Take

Life Around My Table

Getting to know ourselves, from deep within, is something that takes a lot of courage and honesty.
There is a process involved that asks us to be completely truthful about who we really are.
You know those parts; the good, the bad, and the ugly.

It is in the moment when we can openly say,

“Here I am, With All I Am”,

that we begin to realize the importance of accepting, loving, and honestly embracing our humanness.

Perhaps we all become so focused on what we are doing, the things we deem necessary to accomplish, the path to getting things done effectively and responsibly, that we often miss out on the opportunities that await us just around the bend. It is in these spontaneous moments that exist such grand energy exchanges with the Universe.

A recent little road trip between Upstate New York and Southern Ohio was incredible proof of just this. Somewhere near Buffalo, New York, my son turned to me and stated,

“You know, Mom, we are only 30 minutes from Niagara Falls.”

We paused in that brief second, decided to alter our plans and attach ourselves to what was waiting

on the road ahead.

Certainly, we were going to take this detour!

The energy present in these rushing waters made me think about just how powerful the Universe is.
We hear so much chatter about manifesting our realities and bringing ourselves into alignment with our higher selves.
Do we really even understand what this truly means?

To feel the intensity of these forceful waters and knowingly be aware that energy was flowing through us, gave me a glimpse of the understanding that manifesting is a collaboration with the Universe. It is not something we can randomly attach to things, and most certainly it can’t be attached to someone else’s free will.

It is a committed energy exchange between me and Source.

We were wind blown and free.

Somehow in the course of this day, we became filled with more than we ever thought necessary to anticipate.
By remaining open to the choices and embracing the fullness of the moments offered, my son and I agree that we are both still feeling the joy and the blast of great energy from this day.

Abbiamo fatto bene a viaggiare è goderci La Vita

(We did well to travel and enjoy life)

Fables and Folklore in Old Recipes

As far back as 1602 in New England, the seaports nestled along the northeast corner of America brought the American entrepreneurial spirit alive with its fertile waters for cod fishing. Many of the first, independently wealthy Americans were cod fisherman.
Cod (codkin) is a firm, white and fresh tasting fish that takes well to many different preparations, including salt-cures. Still a favorite throughout this part of America, it can be found beer battered and fried, reconstituted from its salted preserve and stewed in a rich tomato broth with onions, garlic and red chili flakes. My favorite way to make cod is this simple, yet very flavorful dish using seasoned breadcrumbs, white wine, and lemon. The delicate sauce created in the dish is balanced by the texture of the baked breadcrumbs. I hope you will give this recipe a try.
It is quick and easy.

Baked Cod With Lemon and Parsley


  • 1 ½ lbs. Cod fillet, portioned (thawed if necessary)
  • 1 sweet onion, sliced thin 
  • 3 cloves garlic, sliced thin
  • ½ cup seasoned Italian breadcrumbs 
  • ¼ cup minced Italian flat leaf parsley 
  • 3 tablespoons good quality extra virgin olive oil 
  • ⅓ cup white wine
  • 1 lemon, zest and juice 
  • Sea salt and freshly ground black pepper, to taste 
  • ¼ teaspoon red chili flakes 


  1. Preheat the oven to 400 degrees F.
  2. In an ovenproof skillet, (cast iron is a great choice), heat 3 tablespoons of olive oil on the stovetop at medium heat.   Sauté onion and garlic until fragrant .  Season with a little salt, pepper and red chili flakes. 
  3. Pat the fish fillets dry, season with salt and pepper. Place on top of the sautéed onions and garlic.
  4. Add the white wine and juice of 1 lemon over the fish in the skillet.  Place the skillet in a preheated oven for 10 minutes.
  5. Combine the Italian breadcrumbs, minced Italian parsley, and lemon zest in a small bowl.  Mix thoroughly.  Season with freshly ground black pepper, to taste.
  6. Remove the skillet from the oven, and sprinkle the breadcrumb mixture over the fish. Return to the oven for an additional 8-10 minutes, or until the fish just begins to flake.
  7. Remove from the oven and serve.


Frozen cod can be used successfully in this recipe when the fillets are allowed to thaw slowly in original packaging. This can be accomplished overnight in the refrigerator or in a room temperature water bath. 

My Weekly Cleaning Tips with @scrubandthrow

I am joining https://instagram.com/scrubandthrow?utm_medium=copy_link, Catherine Burke @scrubandthrow to collaborate a weekly cleaning tip using all natural and biodegradable ingredients to showcase her daily use sponges. Watch for my stories soon, as I unbox these sponges and put them to use in my daily kitchen routine.

Please give Catherine @scrubandthrow a follow.
She is an incredibly talented and smart woman, mom, and inventor!

Barcelona Light House 1829, on the shores of Lake Erie, Chautauqua County, New York was the very first natural gas lighthouse in the USA.

The lighthouse is the light that shines hope across the darkened world.
This light crosses the darkness, awakens the human consciousness and brings forth thoughts, feelings and inspirations.

It is the hand of the Universe guiding us forward to create, to inspire and be inspired.

Who or what will be your inspiration today?
As always, I send you Peace and Tranquillity.


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  1. June 1, 2021 / 8:30 am


    • 93zingara
      June 1, 2021 / 8:52 am

      I had three very special weeks with my son. I think we both appreciated the time. We reconnected with a lot of family and friends, and found laughter all along the way. Tell me how you prepare cod! I hope we can chat soon.

  2. Nancy Devito
    June 1, 2021 / 11:19 am

    Love you guys and miss you already

    • 93zingara
      June 2, 2021 / 1:38 am

      I am wishing that weekends like the one we just had would come around more often!

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