Got Kleenex?

It's Monday, the day I give lots of time to cooking. I'm using a delightful book entitled Onions, Onions, Onions! Chop, chop, chop. Sniff. Another onion, another. My poor eyes! Whew -- they are small, but powerful. Onions are a thing of beauty, especially the oval rings in their centers. Squashes and peppers are next. Such color! Who would think vegetables could be so inspiring?

I love basil

I love basil. (Though I refer to the herb, it's also true that I love Basil, thanks to last winter's Cappadocians and Friends class. And it was fun to see and spend time with Helen, our professor, at the Faith and Order conference!)

Last night, inspired by the film Ratatouille, I began cooking -- no recipe, only a rich blend of aromas and colors in my mind. Into the pan with olive oil and garlic the veggies went: red onion, baby portabellas, thin asparagus stalks and red bell pepper. While three handfuls of rigatoni boiled, I added fresh basil to the mix...at first a little, then more, and a bit more, because the scent of basil was intoxicating. The flavors blended excellently; I tossed in some crushed red pepper and crumbled feta cheese, garnished with a little more basil, and we feasted. Ah, basil!