David White is not only a poet I admire, he is a friend.
For several years, along with a few other friends, we accompanied him on a sort of annual pilgrimage, having good conversations about whatever particular harvest one might be experiencing in one’s life while roaming the Tuscan countryside.
His poetry speaks dearly to me about my own experiences traveling and as some of you know, I use his poetry during my own programs. As I though about our program in Amalfi and worked on our monthly newsletter, I wanted to share one of his poems with you.
It all starts with the first step — or in Amalfi’s case, taking the first plunge. [Read more…]
Here is the recipe for a delicious Orange Marmalade courtesy of Fabrizia Lanza, owner of Anna Tasca Lanza Cooking School in Sicily.
Ingredients:3 pounds oranges, preferably organic
4 1/2 cups sugar, divided in two
Couscous – the traditional Moroccan way. This version is a little more time intensive than the boxed couscous, but if you up to the task, you won’t regret it – the smells emanating form your kitchen will transport you to Morocco instantly. [Read more…]
Devigarh. There are few places in the world that catch my breath like this place. High on a hill, the old palace fort overlooks the Araveli hills and the village of Delwara. It inspires meditation and natural tranquility and gives a 360 view. If we could look with a lifted perspective on life more often, we would be much happier.
#raasdevigarh #iloveindia @gowithpeggy#rusticregalandroyalrajasthan
Dosa for breakfast. Warm spiced potatoes inside, perfect wrap for pinching and dipping into the various chutneys, coconut, coriander, and red spicy tomato. Last Indian meal for awhile. Thanks for the love India. The flavors, the magic, the otherworldly chaos and charm, the wide deep eyes of your countrywomen and kind hospitality from everyone is like no other. It’s built into the ancient fabric of your family values, ethics and spirit. I always leave more nourished than when I arrived. Thank you and Namasté 🙏🏼. #indianfoodandculture #fightbackwithbeauty#villagewomen #chhatrasagar #raasdevigarh#samodehaveli #lakepalace @gowithpeggy
After a splendid cooking class with chef Manish, we sat down to this Thali literally vibrating with good taste and energy. The most exciting flavor was the Kadaknath chicken curry made from kali-masi, black flesh country chicken, gamey and delicious. The other star was the solar cooked jeera gucchi palao, slow cooked cumin tempered basmati rice with Kashmiri morels. A wonderful meal to end our two week culinary adventure in Rajasthan. The knowledge and love of India deepens. @gowithpeggy #tajhotels#inthemiddleofalake #dreamy
The Old Delhi spice market is a Mecca of sorts. It’s a cooks dream to walk amongst the burlap sacks bulging with fresh, vibrant, aromatic spices. Red chilis, whole turmeric, coriander, cumin and more. You have to cover your mouth with a scarf, but you still cough anyway. It’s an ancient place with a timeless quality, a vortex of sorts. Trade was born here and prices are set here for the world market. Sacks and sacks go off on the backs and heads of men to who knows where. Chilis are integral to Indian cooking. They bring not only fire, but flavor as well. I like to have a variety of chilis, just like a collection of salts or olive oils. It keeps things lively in the kitchen. #tempering #medicinal#Delhiheart #spiceoflife #traveltothesource#homagetothefarmers @gowithpeggy
In favor of “far-flungery”
January has rolled around and we find ourselves at the top of the year. I find that
leaving the country has been a fine thing to do. It’s hard to pick up in the middle of winter and fling oneself out the door, especially to the other side of the world. It feels
wrong in some ways, like one is supposed to stay put by the fire.
I so appreciate the smiles of Indian people. A village woman is proud of the grain she has threshed with a few other women in the field. Her children play happily nearby.
I have always enjoyed taking pictures of people whose work is rarely seen. Whether it be a baker who rises before dawn, a milkmaid who milks morning and evening, or a field worker in a sea of others. Their work is important to them. It’s what they do. Like mothers who raise children at home. Everyone deserves to be seen and appreciated. I will return to India in a few short weeks. Stay tuned for more photos.