Been awhile since I worried about anyone including myself. I have, this week, worried some, more than I would like to admit. Today, at lunch, I asked Jimmy, “How do you feel about me having cancer again? I have not even asked you how you are doing.” He paused for a long time. Wiggling with discomfort and irritation, he said something like this, “At first I was scared. When you first told me you had cancer again, I was scared. Then when you said it was the same kind of tumor as last time, I relaxed. And, I am pissed off. Pissed off that you have cancer again. I ask myself why, what is it in you that is causing this cancer to come back? Then I realized it does not matter.”
Cancer happens to more than the person who has it. Cancer is a disease that affects whole communities of friends, family and acquaintances bringing us all face to face with the reality of death. Who wants to look death in the face? What do you say? Hi, how are you today? Are you going to come get me anytime soon? No answer. Death does not talk to us. There is nothing to say. We are all going to die, but who wants to admit it? If cancer does not get me this time, will it get me the next or the time after that? Will it go away and never come back?
Where is Malaysian Flight 370? Good question. Or is it similar to when my grand-daughter, Amelia says, “Why, GiGi. Why is Pop’s mommy dead?” “When people get old, they die.” “Why?” she asks again lifting the palms of her hands to the heavens. “Why?” “No one knows, Amelia, no one knows.”
Taught a private lesson this morning. Made red lentil dal and corn bread for lunch. I told Jimmy, “We are a real Southern family. I never dreamed I would be making corn bread every other day.” “Not a problem for me,” he laughed slathering butter on his hot wedge of golden yellow corn bread. “I love it.”
Yes, what do you love? Keep your eyes on the prize. Do not let the darkness swallow you up. What was good about today? Everything. The walk we took bracing ourselves against the cold North wind. We are in for another spell of winter, the winter that just keeps on giving. So we will eat lasagna tonight in front of the fire while we watch the Memphis Tigers play top seeded Virginia. Okay good. (yes, I made lasagna today too)
I am grateful to have a full week ahead of me. A private lesson in the morning then I get to play with Amelia for the rest of the day. I will get up in the am before I teach and meditate. I will practice yoga so I can plan my class for tomorrow night. But tomorrow will be all about me and Amelia. Yeah! Teaching is always such a treat after I have spent an extended period of time with her. She brings so much light into our lives.
To my family and friends. Please do not worry about me. We will all get through this. Love and Light. Sarla
Gluten Free Lasagna Vegetarian
Posted on February 1, 2014 by Art Witschorik — Join the Conversation! Post a Comment ↓
Gluten Free
Vegetarian
(2 votes, average: 4.50 out of 5)
Ingredients
1 box brown rice lasagna noodles
Sauce
1 – 28 ounce can Italian tomatoes with juice
1 cup roasted red peppers, drained
4 cloves garlic
¼ cup oil packed sun-dried tomatoes, drained
1 tablespoon brown sugar or molasses
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon rubbed sage
1 teaspoon oregano
1 teaspoon basil
Kosher or Sea salt and ground black pepper, to taste
Vegetable Filling
2 tablespoons extra virgin olive oil
6 cloves garlic, chopped
5-6 Portobello mushrooms, trimmed, sliced
2 tablespoons balsamic vinegar
1 lb. chopped spinach – fresh or frozen, thawed
½ teaspoon nutmeg
Kosher or Sea salt and fresh ground black pepper
½ teaspoon red chili pepper flakes, or to taste
2 rounded tablespoons golden raisins
½ cup oil packed sun-dried tomatoes, drained, chopped
1 cup jarred red and yellow roasted peppers, drained, chopped
Cheese Filling
1 lb. skim ricotta
1 cup shredded parmesan
Dash of nutmeg
Topping
4 to 6 ounces mozzarella cheese shredded
Chopped fresh Italian parsley
Directions
Combine all the ingredients for the sauce into a blender or food processor and pulse until smooth. Set aside.
Bring a large pot of fresh salted water to a rolling boil and place the noodles in the pot. Cook per package directions to al dente. Drain well and separate. Do not overcook as noodles will continue to cook when baked in the lasagna.
In a large skillet heat the olive oil over medium heat, add the garlic; cook for one minute. Add the mushrooms and stir-fry gently for five to seven minutes. Reserve eight slices of the lightly cooked mushrooms and set aside for the topping.
Add the balsamic vinegar and toss lightly; add the spinach and stir to cook for a minute or two. Season with nutmeg, sea salt and pepper and red chili flakes. Add the raisins, sun-dried tomatoes and roasted peppers and stir to combine. Simmer gently until the excess liquid reduces and evaporates. Set aside.
Preheat oven to 350⁰ F.
Assembly
Pour 1 cup of the sauce into the bottom of a large lasagna dish and spread evenly. Lay three noodles flat in the bottom of the pan. Spoon the cheese mixture onto the noodles and spread evenly. Add additional shredded cheese if you need it. Top with three or four noodles. Press gently to flatten. Cover with the sauce and allow it to seep in and around the edges. Top with the set aside Portobello mushrooms. Cover entire lasagna with shredded mozzarella cheese. Garnish with fresh chopped Italian parsley.
Cover loosely with foil. Bake in the center of a pre-heated oven for 35 to 40 minutes. Remove the foil and continue to bake for 50 to 60 minutes until the noodles are fork tender and the filing is hot in the center. Allow the lasagna to rest for five minutes before slicing and serving.
Makes 6 to 8 servings
Gluten Free Lasagna Vegetarian
Posted on February 1, 2014 by Art Witschorik
Writing into the Light 