Garden update.

I lived my life. (in memoriam)

My friend: I did not live my life to write a book. I lived my life to live.

Me: I know that. But your life has been amazing.

My friend: Well, I didn't set out to make it amazing. I only set out to live each day.

Me: (smiles, nods "yes") I know... but that living has lead to a truly amazing life. Have you ever thought about writing it all down? Or even telling your stories and letting someone record them?

My friend: Oh goodness.  Another person wanting me to record everything. (smiles, shakes head "no")

Me: Why not?

My friend: Because my life has been my life. And your life will be your life. And why would reading or hearing my life story change yours? It should not be that way.

Me: Because you have wisdom and perspective. You have lived a full life and I am honored to learn from you.

My friend: Well, that may be so. But I'm not going to write or record anything - my life can live on through those that knew me and remember me. The rest of the world will  just have to figure it out.

Me: (smiles, nods head "yes") Then I will have to do my best to not forget you and to share what I know of you and your life.

My friend: Fine. (turns head and looks around, leans in closer) Really, it all boils down to one thing: remember to live your life to live it. Not to think about what you will look back on later, but instead to live each day. Just live.


This was a conversation I had with a patient (and friend) of mine almost weekly for six months.

She never wrote down or recorded any of her stories; however she did share them with myself, her family, and her friends. Those shared stories are where her memory lives.

It really all boils down to one thing: remember to live your life.

Asparagus the Easy Way

Roasted Asparagus

I'm not sure I have posted a recipe that is both this easy and this tasty before. The ingredient list is short. The prep time is nothing. And the roasting requires only an oven and one flipping half-way through. The result is super tasty and pairs well with so many dishes. If we had a grill, we would grill asparagus, but since we do not, this is a great way to get the same type of flavor. This recipe was adapted from "The Santa Monica Farmers' Market Cookbook," by Amelia Saltsman.

Ingredients

• 1 bunch of asparagus - ends trimmed 
• olive oil
• sea salt
• freshly ground black pepper 

Directions

1. Place the top rack of the oven in the upper third. Preheat to 450 degrees.
2. Lay the asparagus out on a baking sheet - allowing space between each stalk. 
3. Generously sprinkle with olive oil, salt and pepper to taste. 
4. Roast the asparagus for 6 minutes - use a spatula or tongs to flip - roast for another 6 minutes. 

Eat and enjoy!

Welcome to the garden!

I am welcoming two new friends to the garden!  Please make the acquaintance of Basil and Sage. I hope they choose to stick around for a while and grow happy, healthy and hearty. Cheers!

A few new flowers are blooming!

Over the past few weeks a few new things have started blooming.

The sweet peas are lovely, coming out in red and purple and smelling so fresh and sweet.

The cornflowers are a rich blue and they have become quite prolific; I am excited to see them all in bloom together.

Finally, the calendula has made an appearance and it is a stunning yellow. 

I am still hoping for appearances from echinacea, ruby red swiss chard and little finger carrots. I will keep you posted.

Spiced Banana Muffins

Spiced Banana Muffins

I have a weakness for baked goods. I love the whole process. I love gathering ingredients from the various cabinets and drawers in the kitchen. I love pulling out the mixer and feeling its solid heft as I place it on the kitchen counter. I love pouring the batter into trays or muffin cups and I especially love the smell that wafts through the apartment after only a few minutes in the oven. Once again, I wish I could digitize a smell and attach it to this blog; that delicious spicy smell of cinnamon and warm apples, roasting in the oven. Mmmm. Finally, I love eating. I love the first bite when it is still warm from the oven, but not so warm that it burns my mouth.

These muffins have been a work in progress for the last 4 years. The original recipe came from my mom, but I doubt she would recognize that recipe in here after all the changes I have made. This posting is vegan, can easily be gluten-free, and is utterly delicious.

Happy baking!!

Ingredients

• 1 cup applesauce 
• 2 Tbs vegetable oil 
• 2 Tbs Ener-G egg replacer 
• 8 Tbs water 
• 1 1/2 cups sugar 
• 4 large, soft bananas (6 medium-sized) 
• 2 tsp baking soda
• 1 tsp cinnamon
• 3 cups gluten-free oat flour (can be regular oat flour too) 
• 1 cup fine sorghum flour 
• cooking spray or paper muffin cups

Directions

1. Preheat the oven to 350 degrees. 
2. Mix the applesauce, vegetable oil, egg replacer and water on medium until well blended
3. Mix in the sugar and each banana one at a time until well blended
4. Add the baking soda and cinnamon
5. Add the flour one cup at a time - mix until all is well blended
6. Spray each muffin tin with cooking spray or use muffin cups - fill each cup approximately 2/3 full 
7. Bake for 45 minutes (or until the muffins are springy and slightly browned)

Yield: approximately 24 muffins
Time: approximately 60 minutes (includes baking time)

Rooftop Garden Harvest

Apologies for the lag between posts. Below are pictures of the sunflowers, the chives, and the radish harvest to-date. Enjoy!