It’s Saturday evening and nothing has gone right the past few days. I had great hopes, planned accordingly, but sometimes that is not enough. What sidelined my plans for a lovely early Easter dinner party and a Saturday post was a horrible, nasty, debilitating cold. It started on Friday and I am only just now beginning to think clearly.
I don’t know about you, but I detest being sick, mostly because it makes me feel guilty much of the time. I realize it’s an irrational feeling, but somewhere I picked up the notion that being sick was only a figment of my imagination; a feeble excuse for not doing what needs to be done. I could be laying on my deathbed and still question the reality of my illness.Talk about kicking oneself when their down.
I am inclined to believe that women deal with this feeling more often than men. Whether a professional in the office or a working mother at home, our job is always on. There’s rarely a moment when we are not called upon to do something and we long for a few moments rest to catch our breath. When illness comes along, even though it’s no picnic, we are granted a few hours of relief from our busyness, which may produce irrational feelings of guilt along with it.
They say the first step to overcoming a problem is in its recognition. I repeat this mantra when the irrational feelings engulf me…It is not my doing that I am sick and it’s okay to take a moment to rest when I am in need of it.
- 3-4 large Artichokes
- 1 lemon, sliced
- 2 cloves garlic, halved
- ⅓ cup white wine
- 1½ cups water
- 1 tbsp olive oil
- tsp peppercorns
- 2-3 sprigs fresh parsley
- ½ tsp sea salt
- Steaming the Artichokes:
- Rinse artichokes under cold water. Cut off the stems close to the base. Remove lower petals that are small and tough. Cut off 1" of the top of the artichoke and trim thorny tips of the petals with kitchen shears.
- Add lemons, peppercorns, olive oil, salt, parsley, garlic, water and wine to large pot and bring to a simmer.
- Place artichokes in pot cut side down.
- Cover and steam for approximately 30 minutes, or until bottoms of artichokes are easily pierced with a fork.
Recipe for Garlic Aioli