Food Passions

I recently returned from a cyclist dream vacation.  My sisters and husband and I rode thoroughbred bikes on an island that was meant to be riden.  From sheep bike paths to the mountain climbs with switchbacks and down hill spins in open bowls with the Serre de Tumatana Mountains surrounding you, to vast open rides sharing the rode with hundreds of other cyclists and car friendly motorists, there was the Mediterranean Sea in all its beauty waiting to refresh your soul.

The day was not complete without the masterful art of Ivan (pronounced Yvonne), our personal local Mallorcan chef.  Each night he prepared an experience for us that delighted our senses on every level.  The aromas from the kitchen called us down, the colors on his artist palate wooed us as he carefully arranged each ingredient as if the plate were a canvas.  After presenting each of us with a beautiful masterpiece in front of us, we would wait for Ivan to explain his creation.

"IN MALLORCA....", he would begin,  with fire in his eyes.  "IN MALLORCA, we only use the best ingredients.  Without the BEST ingredients you cannot have the best dish to eat.  So first we start with only the best.  IN MALLORCA we grow everything from the earth without GMO.  We hate GMO IN MALLORCA!!  Tonight I make for you TUMBET, a traditional dish from MALLORCA.  I find the best eggplant, the best potatoes, the best tomatoes and the best peppers."  He waves his arms around like a orchestral conductor as the heat of the kitchen collects beads of sweat on his olive skin.

"First I saute each of the vegetable in the best olive oil.  Only the Extra Virgin Olive oil from right here in MALLORCA.  Then I layer the vegetables one by one starting with the potatoes, then the eggplant, then the peppers.  I use the simple earthenware clay pot made right here in the village of Campanet to layer the vegetables and then I bake the individual casseroles.  I make the fresh tomato sauce from the best tomatoes and I cook the tomatoes down first on the stove with the garlic and the onion, before I add the Basil from the garden here outside this door, and the salt and the pepper.  I wait until the last to add the spices so they do not cook down, but stay fresh.  This is important to only add the erbez (herbs) and spices at the end."  He purses his lips and pinches his finger and thumb together as he speaks, but the passion in his eyes is intoxicating.

The potatoes melt in my mouth, the eggplant comes alive with flavor, the roasted pepper has just enough heat to complement the refreshing tomato sauce, so fresh it drips of innocence.  The olive oil and the basil are like wedding vows that promise to delight and love.  I can’t imagine what could be better than Tumbet, and it is just the first night.

Then I realize the Tumbet is just the starter course.  "And next I have for you...."  Ivan continues, his grin widening as he clears our empty plates.  I decide right then,  I will have to cycle at least 70 km each day to enjoy all of Ivan's food passions, because I wasn't leaving any crumbs behind.

The Summer of Your Soul

There is nothing like summer!  As a kid I thought it would last forever.  And with August here, the reality of the finite days of summer, makes us squirm.  When we know something is coming to an end we want to savor it, make it last longer, let it leave its' indelible ink written on our hearts.  Last night I took a sunset cruise around the ICWW near my home.  There were so many colors of blue in the sky and on the sea, I could not capture them all to memory, so I just sat and absorbed them thru my skin.  I did not want that connection to end.  We take pictures so we can't forget, but when we look at them later, we remember the moment in our mind, but we often lose the impact of how it really felt in our whole body and soul.  The true visceral impact takes us back to not just what the eyes saw, but what our soul felt.  It is in the soul that there is the greatest potential to be moved and changed.  

In the book, A Tree Grows in Brooklyn, a young girl is forced to help support her family due to an alcoholic father.  She lies about her age and lands a editing job in Manhattan.  At fifteen she gets her first paycheck.  Sitting at her desk  she pauses to feel the paper check between her fingers, the wind on her cheeks from the open window, the wooden floorboards beneath her feet and the soft cotton dress around her shoulders.  She wants to remember this moment forever.  With that experience magnetically resined in her brain, it is unlikely her capacity for gratitude will ever be diminished.

We cannot make changes that stick only with our minds.  We try, we fail, we try again.  We practice because practice makes perfect.  All these things are important, but the soul has to take over.  Herein lies the passion, the value,  the connection to who we are.  In the final month of summer, take time to embrace the little things of joy and gratitude each day brings you.  You can't be grateful for all things, but you can be grateful for one, and another and another.  Wholeness is the sum of many parts.

Start with the parts and see what you can build.  Maybe a sandcastle that even if the waves wash it away, the experience will have left an impression that sticks.