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jet lag- Japan-Canada

Jet lag- stuck in two realities, your body is physically in one place, but the mind,spirit and other sundries are the void somewhere between the two. In Japan I was up in the wee hours because back home it was daytime. Now I’m back home and I’m up in the wee hours because in Japan it is daytime. PL Precept # 15 All is a Mirror

I travelled miles, spent hours in the airports, wandered what seems days from one terminal to another. I was in a constant state of “now” yet days later, after finally touching ground and being back on familiar ground, my “now” is still in Japan. PL Precept # 7 Everything exists in Relativity.

Is this the answer at 2:26 in the morning, spaghetti with anchovies, garlic and olive oil. NO. One thing that was made clear to me in Japan, was that I needed to cultivate a healthier way of eating, for me that is portion control.

hmmm, I think its time for me to try to go back to bed and find the door to slumber land. Or I could stay here and be silly with you. For sanity all around, I will go try to catch some zzzzz’s. Although my mind is turning over with thoughts on how jet lag is so much like a state of being in another world, one that is parallel to the one we are in. If only it could be as simple as walking from one room to another, the two worlds are so similar, yet so different. they really are worlds apart. NOW I’m embraced by both, and physically I can only be in one place at a time.

Namaste – Oyashikiri

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Garlic Anchovy Salad Dressing

What is for breakfast ? Good morning everyone! I’m going to try once more to show you the first salad that tempted me. For some reason, WP (Word Press) and I were not in sync when I wanted to post this. So here goes..

It worked! good. This recipe was found on foodandwine.com I am going to add hard boiled eggs, after all it will be breakfast. =^_^= I meant to only use this one picture of food, but when I saw all the wonderful ideas using anchovies, I wanted to share them. I do recognize that there are a lot of people who do not enjoy anchovies but then, vive la difference!

Today the meditation was about beginning each new day with a renewed sense of appreciation. I looked at my desk and found a package from the anchovies I brought back from my trip to the States the other day. Hmm yum, anchovies with capers in pure olive oil, usually I get the little fillets and use them to season my cooking and for a special treat I will do them with cloves of fresh garlic and toss that over pasta with hot chilies …(see recipe below) That got my morning thoughts interested in satisfying my taste bud. I did my best to ignore Canaille’s big brown eyes looking up at me expectantly, (Canaille is our Porti, Portuguese Water Dog) it didn’t work, mindful of her empty tummy I couldn’t very well keep teasing mine with the sight and possibility of food, and not respond to my ‘baby”. so rest easy, I took time to feed the dogs.

Such is life isn’t it, we start out with good intentions, but often our thoughts are diverted, or our attention, and we need to pause and do something else. But with a purpose, if we are dedicated to the task at hand, we finish what we started, we return to our project and we pick up where we left off. The key to achieving something is to stick to it. Don’t give up! Keep at it until you’ve accomplished what you started.

Now, I’ve posted some goodies for you to enjoy, maybe you’ll be tempted too. For now, I bid you a good day, I’m off to start my day, and decide just what I will delight my taste buds with on this beautiful sunny Sunday! Blessings all.. Oyashikiri

Tomatoes with Anchovy Dressing Found on Martha Stewart.com -Martha is one of my favourite people – she is a survivor!

Gluten free • Paleo • Serves 4

Martha Stewart Tomatoes with Anchovy Dressing – Martha Stewart Recipes This looks dangerously good–I could eat this entire recipe easily.

Grilled Potato Salad for lunch or dinner hmmmm… Grill Yukon gold potato halves and combine with a mixture of tomatoes, capers, oregano, olives, and anchovies for a Mediterranean-style potato side dish. (taken from Pinterest this morning)

This dear readers is one of my all time favourite comfort dishes. Garlic Anchovy pasta. I’ve been making it for years. I found a recipe this morning while browsing the photo credit was to Helen Rosner. I copied the receipt since if you want to try and do it, it will be helpful, I myself just wing it according to my wants and taste buds at that moment. I do use the hot chillies…yum Yup this will be a for sure later today!!! I know I know, it will be a serving for one, you’ll get something else. (Hubby does not like anchovies) =^_^=

SERVES 2–4

INGREDIENTS

⅓ cup olive oil
4 cloves garlic, mashed into a paste
1 (2-oz.) tin oil-packed anchovies, mashed into a paste
Pinch crushed red chile flakes
4 tbsp. butter, cubed and chilled
8 oz. spaghetti
2 tbsp. finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
Freshly grated parmesan, for garnish

INSTRUCTIONS

1. Heat oil in a 12” skillet over medium heat. Add garlic; cook, stirring occasionally, until golden, 2–3 minutes. Add anchovy paste and chile flakes; cook until deeply caramelized, about 5 minutes. Reduce heat to medium-low; slowly stir in butter to make a smooth sauce.

2. Meanwhile, bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about 10 minutes.

3. Add spaghetti and parsley to skillet and season with salt and pepper; toss to coat. Divide among serving bowls and garnish with parmesan.

This was another recipe found on the Martha Steward.com site.. Roasted red Pepper salad with Anchovy white beans .>

Arugula, roasted red peppers and white bean salad……Dressing: 2 anchovy fillets, minced 1 clove garlic, minced 2 tsp sherry vinegar 3 tbs olive oil 1/4 c chopped fresh parsley, 1 minced garlic clove, 2 tsp sherry vinegar, 3 tbs extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley