Dinner, Life


...reconnected to the love and the light...

I took a small road trip last week. My destination was The Guthrie Center in the Berkshires of Massachusetts. You may be asking why I didn’t head to Tanglewood to get my classical fix on? Well…I needed a Grand Slambovian music fix. True story. 

Change. Inspiration. Fulfillment.

As I was settling in with my fabulous cheese and fruit plate, a crisp glass of white wine and the brand spanking new Grand Slambovian songbook (you should be trying to order your copy NOW) I took a look around the venue. Gorgeous high arched ceilings, a room filled with the candlelit faces of happy people, eating delicious food and anxious for the show to start. I have seen this band many times. With each concert I come away with such a sense of peace, a renewed spirit and an incredible energy which carries me forth for weeks. Yes the albums are fantastic, of course, but the live performances are the best! Check them out and see for yourself!

With this renewed energy (and remember I have been riding a pretty awesome wave all summer) I was ready to tackle more projects. My mind was reeling as I drove home in the wee small hours of the morning. I took that time to reflect on the summer thus far and how fortunate I have been. I was so over-the-top happy when I got home at 2 in the morning. Even happier that my beagle bro I was dogsitting seemed equally happy to see me (is this what unconditional puppy love is?)…and he expressed that by throwing up on my rug in the living room. It’s ok…it didn’t even phase me…too much. I caught a few hours sleep and when I awoke I had a lovely invitation to breakfast with Sweet Z and friends. Yes, please! The blueberry pancakes? Delicious. The company? Fantastic. The cold plunge into the dam later in the afternoon? Refreshing.

I got into the kitchen and created an adapted dish for a cold korean noodle dish. I would like to call it everything-in-your-fridge-korean-noodle dish. It was just that. Korean noodles were cooked up:

Oh, hey there!

A spicy sauce was made from red chili paste, soy sauce, sesame oil, rice wine vinegar, some agave (or honey), and toasted sesame seeds. I tossed up some tempeh which was marinated in soy sauce, lemon juice, and garlic, along with some swiss chard, grated carrots, golden beets and onion. And here it is!


It packed well for a dinner picnic Sweet Z and I decided to take last minute.

Perfect picnic

Fear not if you have come to read about baking adventures. I have been busy harvesting in the fields…

Wild blueberries? Say it ain't so!

The next post will include some blueberry recipes! Thanks for reading and have a great weekend!

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