Thursday, May 3, 2007
Knowing Your Rites
Tonight, Ryan made a delicious meal of Pasta with Mustard Greens and Ricotta, accompanied by Shredded Carrot Salad with Fresh Parsley and Raspberry Vinaigrette. Spring is the time to rediscover many of earth’s bounties that we have missed over the past fall and winter months (or they just were not as fresh because they were shipped from hundreds of miles away). Fresh strawberries and greens of all kinds are just some of the in-season delicacies to be enjoyed this time of year. I revisited the meaning of Easter this year when I read about its pagan origins and the rite of spring that has been celebrated for thousands of years. No matter what your religious affiliation, if any, it nourishes the spirit to celebrate the seasons, and I feel I get equally excited about winter turning to spring, spring turning to summer, and so on. It is nature’s cycle, and our adaptations to each shift, that makes us so intrinsically tied to the earth as humans.
We have been cooking with more greens and feeling less tempted to eat heavy foods now that spring is in full-force. Trips to our local Food Co-op have become more joyful, with produce bins filled to the brim with new colors, shapes, and textures. Yesterday, we cleaned our kitchen from top to bottom with spring-cleaning gusto (OK, maybe “gusto” isn’t quite the word). This feat always renews my appreciation for the space in which we make our meals. So, after our lovely spring dinner tonight with our friend, Conrad, I finished cleaning the dishes and wiping down the counters to find that a thunderstorm was underway. This spring rain, always a blessing in Texas, will not dampen our spirits. We welcome it by opening the screen door after days of thick humidity. We welcome spring’s gestures, be they mild or powerful, with full lungs and open hearts.