Tag Archives: NYC

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Last weekend the kid and I had our traditional Christmas outing: usually some kind of a show/concert and a nice dinner. Over the years, we’ve had our share of The Nutcracker, Christmas Carol and various other holiday productions. Every Christmas it’s been getting a bit difficult to find some venue that we’d both enjoy and have not been to before. His music taste and entertainment preferences change so quickly, his is now into jazz, classic rock and some modern bands that I’ve learned to appreciate. I must be the only mother of a teen who does not complain about his music! :)

This Christmas I was happy to introduce my 15 year-old to a group of talented young performers who I’ve grown to appreciate over the years myself, Vienna Boys Choir. A world-renowned choir with centuries old traditions are usually on tour during each holiday season with a stop at Carnegie Hall one Sunday in December. The choir is divided into four singing groups, each with their own tour schedule, that travel throughout the globe to many major cities. I’ve been to Vienna Boys Choir performances before, usually with some other male companion, but somehow this time became more memorable as it was the kid’s first (conscious, aka not for a kiddie concert) visit to Carnegie Hall. And he actually enjoyed it!

If you ever have a chance to catch their annual December concert, please consider it as your family holiday outing. It’s a wonderful option to introduce your children to classical music and visit a great venue as well as to support these amazing little performers in the beginning of their singing careers.

What’s Cooking This Week

Kaiserschmarrn is a traditional Austrian pancake that can be translated as “Emperor’s mess”. It is believed it was first served to the Emperor Francis Joseph in the 1800s. It is a dish of a fluffy pancake broken into pieces (thus the name, “mess”) and topped with powdered sugar and dried fruits or jam. Traditionally served as breakfast or dessert, this hearty dish could also be offered as a meal in itself.

Rustic Austrian Pancake (Kaiserschmarrn)

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For 2 big pancakes:

3/4 cups of flour (I used Cup4Cup gluten free mix)

1/4 cup of either whole milk or cream (I used dairy free sweetened coffee creamer by So Delicious Dairy Free)

3 eggs, separated

1/2 tspoon of salt

1/2 tspoon of vanilla

2 Tbspoons of raisins or any dried berries

2 tspoons of sugar (omit if using pre-sweetened cream)

butter/oil spread for frying  (I used Earth Balance unsalted coconut oil spread)

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In a bowl combine flour, salt, vanilla and sugar, if using unsweetened milk/cream.  Add egg yolks and milk/cream, combine well. Beat the egg whites until stiff and soft peaks appear, fold in into the batter, it will resemble a bit thinner pancake batter.

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Heat up a frying pan and melt some butter/oil spread, spoon half the portion into the pan and spread it evenly. Top with some berries/raisins.

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Lightly fry it on one side. When the pancake starts to form some bubbles, cut it in four pieces and flip them over. As it fries, continue cutting, with a spatula or knife, into rough smaller pieces until it’s done.

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The taste resembles a crossover between a pancake and a french toast, a perfect breakfast for the undecided! :)

Serve with powdered sugar, jam or fruits. If you feel particularly indulgent, serve with some whipped cream and chopped nuts. Here I’m enjoying it with whipped cashew cream Healthy Top by Mimic Cream.

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Enjoyt it too!

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This is me. Born into a new world, feeling small, scared and sometimes a little cranky (or maybe a lot cranky on certain occasions).

Just like a new baby.

Because after working at the hospital for 10 years, I’ve yet again become a “brand new employee”. Well, not technically, but this is what it feels like. Due to a very extensive damage that the hospital building sustained from to the hurricane Sandy, it will take about a year until everything is repaired and running again. To say that it’s extremely sad, scary and disrupting to all of the hospital workers is an understatement, but then comparing to how many people lost their homes, jobs or even lives, it becomes minor, so I’ll just have to deal with it and stop being a crybaby. That’s the perk of having a federal job, they are stuck with us, but during such times, still having a job is definitely a blessing. Not that we’re all just sitting blowing smoke up the ceiling, we’re very busy, the need for medical, mental health and social services triples during the times of disasters, so the work load has increased significantly, but then again, I can be a crybaby about it, or I can take a diaper off and learn how to deal with this new situation (and also hope that there will be an end, even if long, to this tunnel).

And the road will surely be quite “interesting”. The hospital in Brooklyn where most of the Manhattan workers were relocated is smaller and now over-packed with patients and staff, there is a shortage of everything, patient beds, staff offices and sometimes patience and understanding. Let’s just say that this crisis work situation did not enhance certain Brooklyn staff’s personal and professional qualities, they are not always gracious hosts and make the adjustment of both Manhattan and Brooklyn employees more difficult. Even though we belong to the same system, a lot, if not most, of the processes of how the Brooklyn hospital is run and how most of medical and other services are delivered is different, so we’re all “fresh Manhattan meat” now open to criticism, not always deserved, especially in this “war-zone like” hospital atmosphere.

But again, time for me to take the diaper off and the pacifier out and leave the babyhood behind!

What’s Cooking This Week

The new work environment now presents a new challenge that is only unique for me. The hospital is in a very isolated place, next to an army base from one side and a golf course from the other one, there are no stores, restaurants, or really anything else, within a walking distance. Hospital cafeteria is always out of the question (either in Brooklyn or Manhattan) as all food is commercially packed/prepared and surely full of gluten, dairy, soy and a million of chemicals that I simply don’t ingest. Back in the city, I had 3 food places within blocks from the hospital where I can get safe and nutritious lunches, plus an office stuffed with gluten free snacks in case I’m too busy to get outside. My plan has always been to make home lunches for 2-3 days and get outside food the rest of the times, just to mix things up and not having to make extra meals if I’m done late after my private practice. Now I need to make a new plan as I have to bring breakfast, lunch and snacks with me every day, no matter what.  Stopping here to be a crybaby for a minute :( .

This is my new reality for the next year or however long it takes for us to go back. I’m not a huge fan of frozen meals, but I’ll have to rely on them now during the days when I’m short on time to make lunch ahead. From now on, when I’m cooking something that would freeze well, 1 or 2 servings will go in the freezer. This dish was delicious fresh out of the oven and would still taste good when defrosted for one of your busy days.

Roasted Brussels, Butternut and Carrots

2 cups of cut butternut squash

1 container/bag of Brussel sprouts

1/2 bag of baby carrots

1 tspoon each: basil, oregano, paprika

salt, pepper, olive oil

Remove outer leaves from brussels, cut the stems and then cut them in half lengthwise. Cut baby carrots lengthwise too and butternut into smaller pieces.

In a roasting pan, combine everything with salt and spices and drizzle with olive oil. Roast at 400 degrees for 35-40 minutes or until the knife can run through the brussels.

Use as a side dish for meat or poultry dishes, or for a hearty vegetarian lunch, serve over herbed rice.

Enjoy!

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NYC has just survived one of the most deadly periods in its history, comparing probably only to 9/11. The devastation and a wide-spread damage that the hurricane Sandy left after its 2-day fury is unfathomable and heartbreaking. My family is one of the lucky ones who didn’t lose anything, besides having no power in some areas, and everybody is alive and well.

As Sandy was having  her way with the city, my parents had to be evacuated from their coastal area home and have been staying with me for a week now. At the height of the storm, I was praying that the power would stay on, and our windows would not get blown off. My prayers were answered, but I guess by a nick of a hair, as many areas around me lost their power, and many houses and cars were damaged by fallen trees.

The city is slowly recovering, some parts will have to be re-built. Everybody is kind of shaken, just like after 9/11, that the world around us is very fragile, and we need to cherish the important things, family, friends, simple joys in life, because the material ones could be gone in a matter of seconds. What you’ll be left standing with are the human connections so the energy and attention should be more on people.

Your family and friends are the ones who count the most anyway!

 

What’s Cooking This Week

What do you crave when you’re under stress? I bet you say some comfort food. Like chocolate, and since it’s Fall, maybe some pumpkin. These are the times when you don’t pay attention to calories and fat content, you just enjoy the sweet indulgence as much as you want. So as Sandy was flying around the city, I was baking cookies.  If she didn’t choke on human spirit and endurance, maybe she’d choke on some chocolate!

Pumpkin-Chocolate Chip Drop Cookies

Makes about 36 cookies:

2 cups of flour (I used gluten free Cup4Cup mix)

3/4 cup of brown sugar

1 1/2 cup of pumpkin puree, unsweetened

1 cup of milk (I used almond milk)

2 eggs

1 cup of chocolate chips

1 tspoon of vanilla

1 tspoon of baking powder

1/2 tspoon of baking soda

1/2 tspoon of salt

1 tspoon of cinnamon

1/8 tspoon of ground cloves

1/2 tspoon of nutmeg

Mix separately all the dry ingredients and all the wet ingredients. Then gradually add the dry ones into the wet mixture.

Then fold in chocolate chips. If the batter is thick, add more milk to the desired consistency. Pre-heat the oven to 350 degrees. Oil the cookie sheets and drop spoonfuls of batter about 1 inch apart. Bake 20-25 minutes, depending on a size.

If sand bags didn’t stop Sandy, we’ll kill her with pumpkins and cookies.

Enjoy!

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The last weekend before the school started the kid and I spent a couple of hours “getting into educational mode”, we visited The Frick Collection www.frick.org . If you’ve never been there and are in NYC, I suggest do, you won’t regret it. Fine paintings, sculpture, furniture and some collectibles like Limoges are on exhibit in a grand house that once belong to Henry Clay Frick (thus the name), the Pittsburg coke and steel industrialist who bequeathed his New York residence and art works to establish this public gallery. Some house renovations and more art acquisition were done after his and his wife’s death to now hold over 1100 works of art in a magnificent house just across Central Park East. The gallery also holds concerts, lectures and other educational activities along with offering a nice collection of books in their Art Reference Library.

The museum is not for young children, they actually don’t admit anyone under 10. But it’s a great choice to spend the afternoon away before going out for drinks and a fancy dinner to impress your date. And if you’re really into it, may I suggest Daniel www.danielnyc.com just several blocks down on 65th Street. The fine art will be appropriately paired with a top-notch fine cuisine and service. :) It will truly be a day to remember!

Since the gallery is a historical place, most of the rooms are set as a display of centuries-old furniture and household items creating a unique feel that you’re really inside the house sometime in the 1800s. There is a deep nostalgia about the bygone era, which we have glimpses of walking through the rooms and hallways where every corner holds a piece of history and our connection to the future with the hopes that my son’s children will be able to stroll through the same place and enjoy the art that is ever modern as time is just an illusion at the Frick’s house.

What’s Cooking This Week

Speaking about something fine and imported, salmon isn’t native to the Mediterranean waters, therefore, it’s more of a modern addition to the Italian cuisine. With its silky texture and many health benefits that it provides, salmon is now a staple in most Italian restaurants and seems to be the fish of choice when you want to give your family an off-night from the usual meat options. The recipe that continues our Italian series would be a great offering for both, the finest restaurant or your family table.

Recipe # 10

Salmone alla Senape

(Salmon in Creamy Mustard Sauce)

1.5 lbs of salmon, portion size

1/2 cup of white wine

1/2 cup of fish stock

1/4 cup of heavy cream (I used unsweetened Mimic Cream)

2 Tbspoons of butter or oil spread (I used Earth Balance)

2 Tbspoons of Dijon mustard

1 Tbspoon of lemon juice

1/2 tspoon of dried basil

Seasoned flour for coating (I used Better Batter gluten free mix)

salt, pepper

olive oil

Heat up some olive oil in a pan, coat the salmon pieces with flour and cook for about 1-3 minutes (depending on thickness) on each side. Set salmon aside and discard the oil.

Return the pan to the stove, heat up oil spread/butter, add wine, salt/pepper and simmer for a couple of minutes. Add fish stock, lemon juice, basil and mustard, mix well and let it simmer some more. Gradually add the cream stirring constantly and simmer for another several minutes.

Then return salmon to the pan and simmer until the liquid is reduced coating the fish with spoonfuls of the sauce as it cooks. You can serve this dish over rice or pasta, I thought it was great with a side of salad and a piece of gluten free focaccia bread (to dip in the sauce). :)

Enjoy!

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Maybe our girlfriends are our soul mates, and guys are just people to have fun with.

– Sex and the City

As the week drew to a close, nine fabulous New York girls gathered together to escape from heat and weekday responsibilities for a girls night in. The conversations were going, and the liquor was flowing, and everybody had a great time.

According to Carrie Bradshaw, in New York, you’re always looking for an apartment, a job, or a boyfriend. And if you have two out of three, you consider yourself successful. I think she also meant to add that if you don’t have your girls behind your back, none of those three are going to matter much.

The most important thing in life is your family. There are days you love them, and others you don’t, but in the end they are the people you always come home to. Sometimes it’s the family you’re born into, and sometimes it’s the one you make for yourself.

– Sex and the City

No topic was left untouched that Saturday evening, and no bottle was left unopened. From kids to men, from recipes to fashion, from gossip to childhood memories, along with splashes of wine and bourbon (and a whole lot of food), the good, the bad,  the ugly blessings in disguise and the heartbreaks turned into triumphs.

Maybe mistakes are what makes our fate…without them what would shape our lives? Maybe if we had never veered off course, we wouldn’t fall in love, have babies, or be who we are. After all, things change, so do cities, people come into your life and they go. But it’s comforting to know that the ones you love are always in your heart…

– Sex and the City

And no matter what each of us has gone through in life, we’re still juicy, sassy, full of colors, dreams and ideas. None of us are from Georgia, but we’re definitely peachy :) So the night was hot, hot, hot, and it wasn’t because of the weather!

What’s Cooking This Week

What else is juicy, sassy, full of color and taste? Summer peaches of course. Drunken peaches that is. Especially topped with whipped cream and chocolate. If your peaches feel kind of bored and unmotivated to become anything but a quick fruit snack, give them a bath in bourbon and whip up a fabulous “dress” for them. And if you eat dairy free like me, use this amazing vegan whipped cream Healthy Top by Mimiccream for a nice mix of healthy nuts protein and coconut oil.

Bourbon Peaches With Vegan Whipped Cream

6 peaches

4 Tbspoons brown or raw sugar

6 Tbspoons of water

6 Tbspoons of bourbon

4 Tbspoons of chopped roasted pecans

dash of cinnamon

1 carton of Healthy Top by Mimiccream

1 oz of dark chocolate for shavings

As per Healthy Top directions, place a carton along with mixer blades and a bowl (preferably metal one) in a fridge for 30 minutes.

Cut the peaches in quarters, combine with water, sugar and bourbon and cook until they are soft.

Sprinkle a dash of cinnamon and lay out the peach slices in a pie dish, pour over the remaining sauce and add chopped pecans on top.

Set them aside to cool off. Meanwhile make a whipped topping. Take the carton, bowl and mixer blades out of the fridge, pour Healthy Top in a bowl (it will be thick) and whip on high power for 2-4 minutes. It tastes just like a regular whipped cream with a wonderful hint of almonds and vanilla. With only 50 calories and 3 grams of fat (and healthy one) per 1 Tbspoon, it’s a great alternative to a dairy cream or chemicals-ladden whipped toppings. Put the cream on top of peaches and top with chocolate shavings.

Goes splendidly with the leftovers of bourbon :) . Even sophisticated “New York Peaches” were impressed.

They say nothing lasts forever, dreams change, trends come and go, but friendships never go out of style.

– Sex and the City

Enjoy!

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 Summer in the city is full of outdoor concerts, street fairs and of course my favorite Lincoln Center Festival.

For a month of July various theater, dance and music production companies come from all over the world to showcase their work and delight  summer New York crowds with local and world-known masterpieces.

This year I was drawn to the Sydney Theater Company adaptation of Anton Chekhov’s Uncle Vanya. Yes, it did help that it was a Russian play, not that often you can catch one even in eclectic New York (unless a Russian theater is visiting). And you can’t get more classic theater than Chekhov. It did also help that Cate Blanchett was in the play, I think she is a marvelous actress. So, the choice was made, the tickets were purchased, and the day has come.

This year I was joined by my friend Anna, a fellow bookworm and a quite sophisticated New Yorker (with a Russian spirit :) ) And what do you get when you combine two bookworms? Yep, lots of dissecting, some criticism and a whole ton of two heads in the clouds (or books in this case).

The evening could’ve started with a “wrong place, wrong time” fiasco as apparently the play was 30 minutes earlier and 10 blocks South from the actual Lincoln Center, luckily one bookworm caught it just on time to re-adjust the schedule :)  But in case you’re wondering, we still managed to turn the wrong block. How two New Yorkers could get lost in the city where literary every block has been walked through at least 100 times before is a mystery to me! I blame it on the heat, and heads in the clouds (and Russian books I guess). We dropped on our seats not with a second to spare before the play started.

Uncle Vanya, along with Seagull and Cherry Orchid, completes a trio of the most famous Chekhov’s plays, and probably even the most recognizable Russian theater productions period. Sydney Theater’s adaptation was directed by Cate Blanchett’s husband Andrew Upton and has been playing in Australia with much success since 2010. I don’t know how well the play was received in the Russian Australian community, but a few Russians among the New York audience (at least the ones I overheard) had the same mixed emotions as we both did.

Technically the play was done correctly, however, it failed to connect the audience (and actors themselves) to the “Russian Spirit”, that emotional place so masterfully depicted in writings of Chekhov and Dostoevsky, full of contradictory on-the-brink-of-death drama and a mix of dark humor and vulnerability. It just wasn’t there. It is always difficult to correctly portrait a character of a different ethnicity, and it is probably not the actors’ fault this time around, the director (as per the playbill description) paid a lot of attention to translation, but he somehow forgot that tapping into true emotional state of each character is of the utmost value too.

I was also very irked to see how little research into the era and the culture itself has been done before the production. The play depicted Russian life at the turn of the 20th century, the music that accompanied it was from the 1920s-30s, some of the props ranged from early 20th century well into 1950s, and the costumes were a wild mix of correct attire and 1920s-40s dresses. That definitely added to the confusion and mixed feelings left after this outing.

All in all, we did have a good time, the evening was still good, and my companion was still wonderful :) . But let’s just say we saw a “Chekhovian variations” play rather than a play written by Anton Chekhov.

What’s Cooking This Week

Speaking of summer, cherry orchids and authentic Russian Spirit. I found this recipe in the book of Old Russia offerings my family brought with us 20 years ago when we left our native country for good. It reminds me of summer months spent at a countryside and that “sugar and spice” spark so familiar to all Russian people.

Old Russian Summer Compote

1 apple

3 peaches

1 cup of cherries

1/2 cup of brown or raw sugar

2 Tbspoons of lemon juice

lemon peel from 1/2 lemon, cut

1 cup of dessert white wine

4 cups of water

mint leaves for garnish

Combine wine and water in a pot and gradually bring it to a boil. Cut the apple and peaches into bite size pieces and mix in with cherries and lemon peel.

Add fruits, sugar and lemon juice into the boiling liquid and cook until they become soft but not over-boiled.

Cover and let it stand for 15-20 minutes so the flavors would mix in. Chill in the fridge for a couple of hours and serve with some fresh mint leaves.

What you do with the rest of that wine, by the way, is entirely up to you :)

Enjoy!

Guest Post: Cooling off with Buttermilk

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 For many of us this has been not just a hot summer, but a sweltering one. My brother and his family live in the Phoenix area and while they call during February and talk about their 70 degree days and taking a walk in the park, I normally get to do the same during the summer months. While we have not been as hot as they have (109 the day I am writing this intro), we have not been cool enough to really brag.

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If you're hot and suddenly lazy (like me), check out my latest guest post for The Ranting Chef with a "cool" recipe.
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As the country was in the middle of “red, white and blue” holiday, I had my own celebration going on.

Having missed all the beach outings and BBQ parties because I was at work, I, nevertheless, managed to have a perfect American holiday.

First, I was lost in fantasy about all the shoes I’ll be able to buy with the extra money coming from triple holiday pay :) Actually some particular shoes. All I want for Christmas (make it my birthday too this year) is a pair of authentic cowboy boots!

Dear Santa, something like this please! Love, Diana :)

My second fantasy was about having a perfect American dinner that evening to celebrate the country’s birthday and, hopefully, my future aforementioned birthday gift.

I basically wanted some “fireworks” on my plate and in my mouth.

You know how you start getting colorful explosions all over your body when you meet a perfect lover (even though some tiny leftovers of common sense keep nagging you that once the brain neurons connection is re-established, you may not think that “perfect” is really so)?! I wanted food fireworks like that! Especially knowing that after the immediate fireworks are gone, you may not remember the lover, but you will surely remember the food and will go back for more. If anything, perfect food (and shoes) are always consistent and never disappoint!

What’s Cooking This Week

Since I was working a lot this week, I didn’t have much time for elaborate cooking (also see the previous post). Yet I still wanted to have some all American comfort food to celebrate the country’s birthday. Pizza came immediately to mind. Yes, technically not American, but definitely well-assimilated and all around comfort food. Though finding a gluten free pizza, and delicious nonetheless, is a task. I’ve tried my share of gluten free pizza crusts, some were just passable, some plain horrible (not a big fan of strong bean flours). Luckily, I work right by famous Mozzarelli’s Pizzeria on the Lower East Side www.mozzarellis.com   I’m a frequent visitor there for either gluten free pasta dishes or desserts from My Dad’s Cookies line, but they are ultimately famous for their pizza (regular wheat pizza is available too by-the-way). As an added bonus, pre-packaged pizza crusts are up for grabs to take home, and they do ship outside of NYC, both crusts and desserts, so check the website.

 Gluten/Dairy Free Chicken Veggie Pizza

1 12-inch GF pizza crust

1/2 cup of cooked chicken

10-12 lightly roasted zucchini slices

1/2 cup tomato sauce

10-15 cherry tomatoes, cut lengthwise

1/2 cup mozzarella style daiya cheese shreds

garlic powder and Italian/Pizza seasoning to taste

fresh chives, chopped

fresh basil leaves

olive oil

Mozzarelli’s pizza crusts come in packs of 1, 2 or 3 (larger quantities available on their site). They are pre-baked and should be kept frozen until ready to use.

For a crisper crust, they instruct you to bake it at 400 degrees for 3-4 minutes. The crust came out nicely golden.

Brush the crust with olive oil, spread tomato sauce and top with chicken and zucchini slices, season with garlic powder and other seasonings, sprinkle chopped chives all around and cover everything with daiya shreds.

Bake at 400 degrees for 5-10 minutes or untill the desired crispness is reached and cheese is melted. Garnish with fresh basil leaves. I had to literary restrain myself from eating the whole thing, it was so so good! The crust was crispy and very similar to thin NY pizza texture-wise, my only remark would be, it was a tiny bit sweeter than I’d have wanted, but it didn’t spoil the whole experience at all. It was simply perfect! I wish all lovers would be like that :)

Enjoy!

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  Do you ever feel some places look strangely familiar even though you’ve never been there before?

   If you’ve experienced a “de ja vous” in your life, you’ll know what I’m talking about.

   Sometimes you can get off a train and still feel like you’re home.

The kid and I just returned from a 5-day trip to Boston.  The trip was 80% for leisure and 20% for “business”. First, I thought that it’d be awesome to visit some historical sites on Memorial Day, and we did just that. And, second, even though the kid is only finishing his freshman year in high school, it’s never too early to start thinking about colleges. Usually, any incoming college student has their “dream” schools, “probable” schools and also “fall-back” choices. For now, all schools are in a “dream” category as we’re doing just that, dreaming, thinking, exploring, gathering information. But one choice is still a “dream”, no matter how you look at it, and for this kid, it’d be MIT.

Sure, that’d be a wish for anybody, but the kid is actually very good with technology, computers and electronics, he’d make a fine engineer. He took it after his father, because I’m definitely a humanitarian not a techie or even a scientist. Granted, I have a graduate degree and had to go through a number of math and science classes, and I did well, but I still need a calculator to do any kind of manipulations beyond 2+2, and as far as any electronics are concerned, I now mostly rely on the kid to produce whatever result I desire :)

So, MIT would be right up his alley, but how feasible it could be, the time will tell, there are still many “make it or break it points” , even for a kid who does well in school, like SATs and an inevitable pull of teen social life or just laziness over the many hours of studying “labor” you need to put in to actually get that coveted letter from MIT admissions. So, for now, we saw the place, got the basic info, and we’ll return in 2 years when he is a junior to have a more “hands-on” experience.

And back to the actual city of Boston. I absolutely love New England, their Colonial architecture, the waterfronts, oh and food of course! There is so much history behind the “cool” looking facade and a somewhat “snobbish” attitude (but I can definitely deal with that, hey, I live in NYC, we have a whole spectrum of “snobbish” to “artsy laid-back” here). The second I step foot on New England soil, I feel like I’ve “arrived”, my soul jumps from joy in recognition of “the time passed”, and I know I’m home no matter how far from it I may actually be. One might say it is because New England resembles Europe so much, and I feel homesick. First, I’ve spent my whole adult life in the US, so there is zero to none homesickness in regard to anything else but New York, and, second, it’s hard to miss the country that literary displaced and made us refugees, therefore, no physical or emotional attachment exists, it ended when we had to turn in our Soviet Passports, jobs and a place to live for a chance to leave the country that didn’t want us to begin with. And second, New England architecture looks nothing like anything in Eastern Europe, the closest you may get, style-wise, is the Baltic region, so, no, it is “homesickness” of a different kind.

My faith is metaphysical in nature, I believe in karma, reincarnation, past lives and cell memory (more on this on my Soul Food page). Take it or leave it, but my beliefs are substantiated by years of readings, research and personal experiences. We usually “remember” the past lives that are somehow significant to the lessons we’re learning in the current one or because that life held some significance to the whole soul’s growth process or as a turning point, or maybe simply because we liked that particular lifestyle or felt at ease in that life, but it’s a gift (though up for grabs by everybody) to decipher the cues that a certain “de ja vous” may not be from this lifetime at all. Through the years, I’ve learned to recognize when certain people, places or situations are a “bridge from way before”, and even though some people may be very tangential or fleeting in my current life (like my previous supervisor at work), there is still joy and a sense of “belonging” you feel when meeting such a person, just like a feeling you have bumping into a familiar face in a middle of traveling abroad, it’s like a small seed of “home” that you always carry inside. This is what I feel in New England, anywhere from Maine to Cambridge to even Georgetown in D.C. It must be all the previous lives on a British soil that make my heart melt and my soul jump from a tiny resemblance :)   Oh, and the older I get, the more “particular” I become about my tea, you have to see all the tea sets I own (and eyeing for future purposes), blame it on cell memory! :)

In a mean while, as I gather my thoughts, pictures and information about all the gluten free choices I encountered in Boston restaurants, please enjoy a gallery of images from Boston, Cambridge and Salem.

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We do not inherit the earth from our ancestors,

we borrow it from our children.

                                  - Proverb

It’s Earth day, and it’s all about the earth and nature today, in a literal sense. It’s been raining cats and dogs and probably bunnies too, and we very much needed it, again, in any sense possible. This spring hasn’t seen much rain so far, and with warmer than usual weather, the “April showers” are much awaited rain to fill the city reservoirs and also to remind us that Nature has its own balance, and the less we interfere with it (no matter how inconvenient it becomes), the more we get to have back in the bounty of all the nourishment it produces.

As a true city child, I don’t get close to nature too often, but I know I really should, as nature is the best healer for both body and soul, and I need healing on both levels. The contemplative stillness of gazing up into the sky, listening to the ocean waves and watching nature to unfold its beauty, it’s all within your reach if you make time for it. Even in the middle of the city.

The plan for today was to spend a few hours by the Pond in Central Park, maybe walk along 5th Avenue, right by the park’s border. I love the Pond, to me it holds very special memories and a true sense of healing. In-between each chemo session during my cancer treatment, when I felt like I had enough strength to venture out, I went to Central Park and spend lazy afternoons by the water watching my son play and soaking the healing energy of the sun and the quiet determination I held inside to push through and get well. I wanted to go back to the bittersweet memories and to connect back to my spirit to get better and be healed again. And I did want to pay the tribute to our spot on earth, the city :)

And the city is truly beautiful this time of the year, full of blooming tulips and cherry blossoms, and if you stay away from the usual “touristy” spots, you hear the city’s voice giving a way to the sounds of spring and a whisper of nature. The plan naturally got scratched because of the rain.

What’s Cooking This Earth Weekend

Even though it’s raining, we can still celebrate what the earth has to offer and give thanks to the vital nourishment it always provides to the body and soul. Our Earth Day the rainy city style – living room “picnic” complete with herbal tea and delicious sandwiches. Apparently, April is a national grilled cheese sandwich month. So, what could be better than to combine cheese and veggies to make our own Grilled Cheese and Veggies Earth Day :) ?! And since I’m using daiya, a plant-based cheese, for my sandwich, it is truly “all earth’s gifts” sandwich.

Sweet Potato And Avocado Grilled Cheese Sandwich

4 slices of bread (I used Udi’s gluten free millet bread for my sandwich)

1 medium sweet potato, cut in 1/2 inch rounds

1/2 avocado, sliced

1 medium tomato, sliced

a handful of baby spinach leaves

1/2 cup of shredded mozzarella style daiya (or 4 slices regular dairy cheese)

Earth Balance oil spread (or butter)

barbecue sauce

salt and spices

olive oil or cooking spray

(makes 2 sandwiches)

Lay a cookie sheet with foil and spread some oil or spray with oil spray, arrange sweet potato rounds in a single layer, sprinkle with some salt and spices and bake at 400 until done. Butter the outer sides of each bread slice and start assembling your sandwiches. Spread some barbecue sauce on each bread slice, put some daiya shreds (or 1 slice of cheese), top with sweet potato rounds, avocado and tomato slices and baby spinach, season the tomatoes if desired, top with more daiya (or cheese) and cover with another bread slice.

In a frying pan, heat up some olive oil and cook the sandwiches (pressing with the spatula occasionally to melt the cheese evenly) until done. Serve immediately. They go nicely with rosehips and honey herbal tea. Enjoy!