how does one celebrate a birthday?

“Each day comes bearing its own gifts. Untie the ribbons.”

― Ruth Ann Schabacker

Ok, gang. It's officially February. And I don't mind tellin' ya that it's my birthday this month...a particularly painful one, at that.

(deep breath) I'm turning thirty.

Now, I've always loved my birth-month. Celebrating my birthday so close to Valentine's Day has meant lots of chocolate, flowers and pink surrounds me each year--and I love it! I usually know exactly how I want to celebrate. Last year, it was champagne and pizza with Jake on the day, and then a special date to see the Merce Cunningham performance at the Power Center.

This year, everyone keeps asking me what I want to do. And I have no idea. It feels momentous, important, to be acknowledging this milestone. I'm not quite sure exactly how I'll decide to commemorate it, but I was hoping you all wouldn't mind if I used this space (the blog) to work through some ideas. I may actually end up celebrating in July...or maybe I'll just spread it out over the whole month of Feb. Either way, wish me well as I muse on all things celebratory!

Also, I could really use your help. You guys are all smart and classy and have great taste. Any ideas for fabulous (and budget-friendly~we're on teachers' salaries here!) ways to fete? Do tell!

Meatless Monday: prep work and Punjabi food

So, over the weekend, I decided to try the method outlined in this article for what promises to be a week's worth of healthy dinners. I went shopping, got everything set, and now look forward to "easy" and "delicious" meals that aren't too much of a hassle to put together (thanks to the plan-ahead stuff).

Luckily for my meatless initiative, there are two meatless options in the plan. I'm actually pretty excited for the english muffin pizzas. I'd forgotten about the "muffin-pizza" as a culinary genre. Weirdly, though, I couldn't find eggplant at the store, so I'll be subbing in zucchini instead, which I think will be just as yummy.

The other option on the program for this week is a vegetable curry. Which is great, since I'm pretty comfortable with curries as a general rule. I used to work as a home-health-care aid for an adorable elderly couple who happened to be from Punjab. Savitri usually wanted me to help her make meals, and so I absorbed a lot from her about spice-ratios and the building blocks of curries, dahl and sarson da saag. One of her daughters even let me in on one of the key tenets of "the curry way": constant stirring of the spices, tomato, onion and herbs to make the paste. Every time I make Indian food, smelling the roasting spices in the pan and the sharp coriander leaves, I think of Savitri and her family and my time working for them.

What about you? Do you have a dish or a type of food you make that has a story behind it? Do you always make brownies, or spaghetti the same way because of how your grandmother made it? Do tell.

Meatless Monday

I'm not sure if it's the summer Mitten heat, or just the fact that I've been (mentally) warming up to the vast list of meat-substitues, but I've been mildly obsessed with lentils lately. There is a great recipe from the Barefoot Contessa for warm french lentils that sends me over them moon. And then, I found this intriguing little recipe for lentil tacos. Told you I was obsessed.

But, there are other legumes in the sea... 

How delicious does this quick bean soup look? Maybe for dinner tonight?

Last week, I made this yummy vegetarian pizza. I have to say that even though I griped at Jake for telling me to let it bake a little longer, I was amazed at how perfectly the crust turned out. Good instincts, honey!

I used Trader Joe's Garlic Herb dough, pesto, baby bella mushrooms, arugala, tomatoes, onions and goat cheese.

Also, here is a new invention that involves, yes, fresh basil...in order to make a delicious fruit salad. I've been taking it for lunch almost every day!

1. Slice several peaches
2. slice several strawberries
3. roll up 4-5 basil leaves, slice (creating thin strips)
4. Toss fruit and basil with 1 tsp. raw sugar, stir well

What's your favorite combo for a fruit salad?