Remind yourself every day that time is the one thing you can never get back. We think we have all the time in the world, but we don’t. Time is fleeting. If I don’t mindfully concentrate on this each day, I find myself letting time pass by without appreciating this precious gift. I go through the motions without living each moment to the fullest. I know that tomorrow a new day will begin and I’ll have more time. But, I don’t. Every new day represents the loss of time. The seconds continue to tick, the clock never stops. Each second that passes, the older I become and the less time I have in this world. What do I want to accomplish with my time? What do I want to be or become? What do I want to see and do? What do I want to never regret? Who do I want to pass my time with? Who do I want to love? How do I want to be remembered? Don’t forget to ask yourself these important questions as you live out your time today. Make a plan on how to achieve your dreams before it’s too late and your time has run out.
I’ve never been that fond of plain baked potatoes ::patate al cartoccio; even if I add toppings, I find them still quite insipid and dry. I’ve always loved mashed potatoes though, especially when they’ve been whipped with Greek yogurt, parmesan cheese and green onions to add some tang and pizzazz. The beauty of twice baked potato is that you have all the creaminess you get from mashed potatoes with that added punch of baked flavor.
The other day Mr. Italicano and I went to a local cafe for a cappuccino and a croissant. As we meandered down the cobblestone street, we noticed that people where setting up booths under the archways that lead to the large square. To my delight, it was an antique market ::mercatino di antiquariato.
My parents had a lot of antiques that decorated our house growing up. I secretly despised these relics; I preferred modern decor. Now my heart jumps when I see something worn, rusted, beaten or ripped. I immediately want to buy it and give it a home, especially old books. I love their tattered corners, worn covers and faded words. I love the musty smell that holds secrets from the past. I love thinking about the hundreds of invisible fingerprints that touched turned their pages :: pagine. What were they thinking as they read the words? Did the book inspire them or change their life in some way?
Speaking of books, this week I’ve come to the Alps to finish my first novel :: romanzo. It’s taken me almost 6 years to complete the first draft. I’ve constantly started and stopped; always doubting my ability to write and petrified of the critiques that may follow if (when!) it does get published. I suppose that is the risk you take as an aspiring author when you bare your soul to the world. Some may love my book; others may hate it. I am no longer afraid. Come what may. Since I was a child I dreamed of writing a book that would inspire and that would have a positive impact on someone’s life. It’s time to turn this dream into a reality and I know I can never achieve my goal if I first don’t finish what I’ve started. Great things come when you take action. Believe in each step you take and never, ever give up.
Looking for a delicious make-ahead Easter recipe? Look no further. This twice baked potato recipe is a winner. It is easy to prepare for a large crowd and has rather minimal expenses on your wallet.
Serves: 4-8
Ingredients
4 potatoes, scrubbed
½ cup milk (I used soy milk)
½ cup (130g) Greek yogurt
1 cup (60g) parmesan cheese, grated
½ tablespoon freshly chopped rosemary
1 tablespoon extra virgin olive oil
2 tablespoons chopped green onions, both green and white parts
½ teaspoon salt
Instructions
Preheat the oven to 350°F.
Place the potatoes directly on the oven rack and cook for one hour, or until soft when pierced with a fork. When the potatoes are done let them cool for 10 minutes.
Cut the potatoes in half lengthwise, scoop out the soft potato filling leaving some around the edges so it doesn’t tear the skin. Put the filling into a bowl and add: milk, Greek yogurt, half of the parmesan cheese, rosemary, extra virgin olive oil, half of the green onions and salt. Mix with a hand mixer until smooth, adding more milk if needed.
Scoop the filling into each potato shell and top with the remaining parmesan cheese and green onions.
Put the potatoes in a baking dish and bake for another 20-25 minutes until hot and the cheese has melted. Top with additional green onions, if desired.
Spring has sprung and with it is bringing the season of fresh salads :: insalate. Here in Emilia-Romagna, Italy, the warm weather is still quite intermittent so I’m not craving those refreshing salads just yet. I’m in the mood for something a bit more satisfying. That is where this creamy cashew salad dressing comes into play.
I try to eat a handful of nuts :: noci a day, they’re good for your heart and contrary to believe, actually reduce the risk of weight gain. According to the world’s healthiest food website, “cashews have a lower fat content than most other nuts and 82% of their fat is unsaturated fatty acids, plus about 66% of this unsaturated fatty acid content are heart-healthy monounsaturated fats, similar to those found in olive oil.” Cashews are high in calories so eat with moderation, but don’t be afraid to work these nuts and this salad dressing into your weekly diet.
This cashew salad dressing comes out quite thick and can also be eaten as a dip with vegetables :: verdure, whole wheat crackers or slather it on a piece of warm toasted bread like you would with hummus. If you want it more thin, simply add a bit more water or extra virgin olive oil.
This heart-healthy creamy cashew dressing is fantastic over salads or even as a dip with vegetables, whole wheat crackers or warm toasted bread.
Serves: 4-6
Ingredients
1 cup (130g) cashews
1-2 small cloves garlic, finely chopped
¼ cup extra virgin olive oil
¾ cup water
½ lime, juiced
1 handful Italian flat leaf parsley
Salt and pepper, as needed
Instructions
In a food processor add: cashews, garlic, extra virgin olive oil, water, lemon, parsley, salt and pepper. Blend until the dressing is creamy and homogenous. Add more water or extra virgin olive oil to arrive at the consistency desired.
*Store the remaining cashew dressing in the refrigerator and use it on other salads, stirred into grains like quinoa, couscous or millet or eat it as a dip with crackers or warm toasted bread.
Living in Italy for the past 6 years has taught me many things, but the most important lesson I’ve learned from living abroad is: the importance of family and friends. Throughout my life I had been surrounded by family and friends and enjoyed both their company and love, as well as their support when I needed advice or a shoulder to cry on. I didn’t realize how important this network of people was until I uprooted myself and found myself alone in Italy without family, friends or even the capacity to speak the language.
Leaving was my choice. At 25 years old, I desired complete and utter isolation. I wanted to learn the Italian language, I wanted to write a novel and I wanted to prove to myself that I could survive on my own.
Looking back now, I realize how smart and stupid I was. On the first flight of my 10 month around the world trip, I watched the film Into The Wild, based on the true story of Christopher McCandless. On the first page of my travel journal I wrote down my favorite quote from the film:
“Happiness is only real, when shared.”
I continued to write, “There are so many benefits of being self-sufficient and independent as that makes you a stronger and a more confident person. But, at the end of the day, it is truly about love. Love is what life is worth living for.”
I knew the secret of happiness from the beginning of my adventure, but chose to ignore it, almost challenge it, as I strove for isolation. This lead to a period of unhappiness that I probably could have avoided had I listened to my own advice.
That’s the irony of being human, I suppose. We often know what is good for us, but we still don’t do it. We know we should eat healthy, exercise and get fresh air every day; otherwise, we will pay the consequences. Yet, even if we know there will be consequences, it is not enough. We want to try, experiment and take risks. We want to explore the unexplored.
We are hungry to discover something new, but we are thirsty for love.
Love from others allows us to taste the unknown. Love takes away any bitter taste left in our mouth as well as helps wash down any bite too big without the risk of choking. The people that we love are the water and wine of our lives.
We know that in order to maintain a relationships with these people, it requires daily work; otherwise, they will fall apart. I encourage myself as well as all of you, to be mindful today of the people that are most important in your life. Drop by their house, write them a message or give them a call. Do something to show that you are thinking of them and that they are important in your life.
Continue to risk, continue to explore, cultivate your passions and never satiate your hunger. But, do it with others.
It’s officially spring :: primavera! The days are getting longer, the temperature is getting warmer, flowers are starting to bloom and if you stop and listen I’m sure you’ll hear birds singing an enchanting melody. This arugula salad with blood oranges and green onion is fresh, healthy and easy to make. Green onions are often times called spring onions, so it’s the the perfect ingredient to kick off this beautiful season.
Here in Italy, the farmer’s markets are filled with dark green arugula, blood oranges from Sicily and herbaceous spring onions. I try to buy as much in season and local produce as possible because not only is it cheaper, but the flavors are more intense.
This recipe is inspired by a delicious salad that I ate at DonnaAurora restaurant in Carpi (in the region of Emilia Romagna). The owners are from Sicily and although the decor is nothing special and the overhead lights are a bit on the bright side, all of this was forgotten as soon as the food arrived. Lost in a sea of new flavors, the chef guided my palate on a new gastronomic adventure.
One of my favorite dishes was their blood orange salad served simply with finely sliced white onions and blood oranges, extra virgin olive oil, salt, oregano flowers and parsley. Here’s my twist with these flavors, I hope you like it!
Remind yourself every day that time is the one thing you can never get back. We think we have all the time in the world, but we don’t. Time is fleeting. If I don’t mindfully concentrate on this each day, I find myself letting time pass by without appreciating this precious gift. I go through the motions without living each moment to the fullest. I know that tomorrow a new day will begin and I’ll have more time. But, I don’t. Every new day represents the loss of time. The seconds continue to tick, the clock never stops. Each second that passes, the older I become and the less time I have in this world. What do I want to accomplish with my time? What do I want to be or become? What do I want to see and do? What do I want to never regret? Who do I want to pass my time with? Who do I want to love? How do I want to be remembered? Don’t forget to ask yourself these important questions as you live out your time today. Make a plan on how to achieve your dreams before it’s too late and your time has run out.
