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Poetry & basil

Sunday, June 30, 2013

Last night I returned from a crammed but wonderful week in Boston, working on my writing with a very fine & generous poet, Brian Turner, at the Joiner Institute for the Study of War & Social Consequences. It was inspiring--exhausting & renovating at the same time. I stayed with friends & none of us got enough sleep (which was NOT because we were staying up late talking, but because we were overstimulated in a good way!), but we had rich hours sharing our poems & processing our lives.

Because of the insomnia & the crammed schedule, I got very little exercise. But at least I challenged my body every evening as I left the T (subway): I walked up the long long steep escalators in the station--at least 2 of the 3. And it was definitely a vacation eatingwise, though I got plenty of freggies & good protein. Several incredible meals out, including Vietnamese (my favorite cuisine!) & Mexican complete with an excellent margarita.

I've been spending this afternoon doing laundry & loving on my plants. Housemate was kind to check on them daily; they didn't need much watering from her because there was rain virtually every day here in Chicago. But I've been deadheading & adding water to those that need it.

And I clipped some HUGE tops off my basil plants! There are tons of large, developed leaves still on them. This calls for some serious cooking. I'm going to start with this Sparkrecipe, fresh tomato, basil & garlic sauce over pasta, adding some sprouted tofu for extra protein. YUM!
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Member Comments About This Blog Post
    Sounds like an awesome, enriching week that you NEEDED! The recipe sounds yummy!
    1749 days ago
    What a great week for you, your poetry, and your basil. You deserved a week like that!
    1757 days ago
    I think I'm going to have to try growing basil again - I've never had success with it but it smells so good when it's fresh. Thanks for the reminder!
    1759 days ago
    Your weekend sounds wonderful. Glad you were inspired and enjoyed your food and fellowship.

    Recipe sounds healthy and delicious.
    1760 days ago
    sounds yummy!
    1760 days ago
    Basil -- one of those things that makes me believe in G-d! ;)
    Enjoy the pesto-making. It freezes well too if you skip the cheese and just add it later when you thaw/reuse. That's what I do when my basil is too prolific for me to keep up, lol.

    1761 days ago
    thanks for the recipes and I grow so many herbs and vegetables, but I have never gotten basil to grow, I plant plants, seeds and just have no luck, it says sunny spot, I guess I will try it again, I also have no luck with lavender which is easy peasy to grow, or at least that is what I hear emoticon
    1761 days ago
    I love living vicariously through you Ruth! You are such a outgoing & busy Sparker!

    God bless,

    1761 days ago
    Oh, I love basil! My favorite herb. I grow basil just so that I can make pesto. I love pesto on so many dishes... it is great on pasta, pizza, eggs, zucchini, spaghetti squash, and just about any veggie, really. :D
    1761 days ago
    Do you dry any of your herbs? I freeze mine in ice cube trays with either water, or olive oil, or sometimes tomato juice (basil and oregano especially) and then just pop the cubes in whatever I am cooking in the dead of winter. Although, we had a pretty mild winter last year, and most of my herbs stayed green and harvestable(?) -usable for most of the winter, it is always nice to know you have them if you need them. I am sure your winters are colder and uglier than ours.
    emoticon emoticon emoticon
    1761 days ago
    What a great trip. Yes we had quite a bit of rain here while you were away.

    Thanks for sharing the recipe. Have a wonderful rest of your Sunday!
    1761 days ago
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