the closest you’ll get

on this planet we call Earth we measure time and mark the seasons by our relationship to the sun. The world turns on its axis and the entire globe circles around the sun. But, none of its movements are even. The path we take around the sun is an ellipse. So, this changes our proximity. Today marks what we call perihelion. It’s the closest you’ll get to the sun all year. Since we celebrate other things like solstice and equinox, why shouldn’t we celebrate this momentous occasion? Then in the summer, we can celebrate Aphelion, the farthest we get.

while we use these terms to refer to Earth, they apply to any object rotating around the sun. The words derive from the Greek peri(near) and apo (far) with the word Helios (sun). Together they are known as apsides. They occur about 2 weeks after solstice. But, it hasn’t always been like that. About 800 years ago, we had a an elipse that was closer to a perfect circle. Perihelion occurred on the solstice. But, our elipse undergoes changes thanks to the gravitational pull of other objects like the moon. So, every 58 years there is an adjustment. Right now it comes within a few days , January 2 to 5. But, in 2000 years it will happen around the march equinox.

This is the closest you’ll get all year

Don’t worry. We’re not going to burn up. When we say close, that’s a relative term. Perihelion brings us about 91 million miles from the sun; while, aphelion is about 95 million miles. This increases tge sun’s intensity by about 7%. So, why is it so cold in the northern hemisphere? That’s because of the way the Earth tilts. The North Pole tilts away from the sun, while the southern hemisphere faces it, making it winter here, and summer there. Interestingly, because the south has a lot more water than land it doesn’t get as hot as northern summers. This is because land and solid matter doesn’t hold heat the same way. Think of dessert areas where night time temperatures drop as much as 40 to 50 degrees. While the sun bakes rocks and sand to over 100 in the day.

So, the end result is that the Earth’s tilt affects the weather more than perihelion. But, it’s still fun to say it, and it’s something to consider for the longevity of the planet. The concept that we follow an elliptical path is referred to as Earth’s eccentricity. That means our trajectory is mutable. So, the path we take year to year varies by degrees. What would happen if something knocked us off our trajectory? Say, atlas 3i or another planet or object interfering with the gravitational fields of the earth or sun? Could we plunge into the sun? Doubtful. But, it makes an interesting sci fi story.

How to celebrate?

It may not sound like something people celebrate. But, why do we get colored eggs from a rabbit to mark the execution and resurrection of the supposed sun of god? Perihelion has just as much right to a holiday as any other random day. Earth’s eccentricity affects is circle. Isn’t that a metaphor for the way we live our lives? Think of your best friends. That’s the closest you’ll get to any of the 8 billion people in the world. Still we have other friends, relatives, and acquaintances. They Create elliptical circles overlapping with the circles of others. When we reach out to people and get close, that’s our own perihelion. The people we know tangentially are our aphelions.

Together, the sun, moon, Earth and the way we tilt bring the changes that shape us and make each day and season different. Today reminds us to appreciate the nearness in dramatic fashion. It’s the closest you’ll get to the sun. So, why not reach out to someone and see how close you can get. It’s got to be better than the Chicago cubs finally winning after 107 years. Let’s celebrate with food that brings us closer to the earth and sun that nourishes it.

Happy perihelion!

Aztec Vegetable Casserole

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American, Aztec, Mexican

Servings 6 People

Ingredients

  

• 2 Cups Seeded and Cubed Zucchini
• 2 Cups Diced Sweet Onion
• 1 Tbsp Chopped Fresh garlic
• 2 Cups Cubed, peeled Sweet Potato
• 1 Cup Diced Fresh Tomato
• 1/4 Cup Diced Poblano Chili
• 1 Cup Cooked Pinto Beans
• 1 Cup Grilled Fresh Corn, cut off the cob
• 1 tsp Cumin Seeds
• 1 tsp Coriander seeds
• 1/4 Cup Lime Juice
• 2 Cup Water
• Avocado Oil for cooking
• Salt and Pepper to taste
• 1/4 Cup Chopped Fresh Cilantro
• 1/4 Cup Chopped Fresh Scallion
• Tortillas, Rice, and Salad to accompany

Instructions

 

• Heat a large pot over high heat. Put in the coriander and cumin seeds. Lightly toast them until they become aromatic. Remove from the pot and grind in a spice grinder. Set aside.
• Heat some avocado oil in the same pot over medium high heat. Add the garlic, onion, and sweet potato. Saute until lightly browned and softened, stirring as needed. Add in the chili at this time.
• Add some water and bring to a simmer. You want to cook the potatoes. If the liquid evaporates, add more.
• Add the tomatoes and bring back to a simmer. Then add all the remaining ingredients, including the freshly ground cumin and coriander. Season to taste. You only want to cook until heat has penetrated all the vegetables. So, no more than a minute or two. You don't want to overcook the squash, or it will become bitter.
• Serve in a casserole dish or right from the pot. We suggest a simple salad with lime and oil to dress, and rice as accompaniments.

Notes

You can use canned beans or cook your own. If you make your own, soak the beans overnight, then cook in water with onion and garlic for a nice flavor. You can even add in some cumin if you like.

 

Keyword Aztec, Beans, Casserole, Chili, Fresh Vegetable, spicy, Squash, stew

Vegan Saffron Risotto

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

soaking beans 8 hours hrs

Course Main Course

Cuisine American, Indian, Mediterranean

Servings 4 People

Ingredients

  

• Olive oil for cooking
• Salt and Pepper to taste
• 1 Cup Chopped Fresh Shallots
• 2 Tbsp Chopped Fresh Garlic
• 1/2 Cup Dry Chic Peas
• 1 tsp Ground Cumin
• 1/4 Cup Chopped Sweet Onion
• 1 each Bay Leaf
• 1/2 tsp Saffron
• 1 Cup Zucchini cut into 1/2 inch cubes
• 1/2 Cup Diced Fresh tomato
• 1 Cup White Wine
• 2 Cups Arborio or carnaroli rice
• 4 to 5 Cup Vegetable Broth
• 2 Tbsp Coconut Oil
• 1/4 Cup vegan Parmesan cheese
• 1/4 Cup Chopped Fresh herbs: Thyme, parsley, cilantro,scallion mixed
• 1 Bunch Fresh Asparagus, cut in 1/2 inch lengths

Instructions

 

• Soak the chic peas in water for at least 4 hours, preferably all day or overnight. They should at least double in volume. Drain well before cooking.
• Heat a little olive oil in a heavy pot over medium high heat. Add in the onion and 1/2 the garlic. Stir and cook until translucent. Add the bay leaf and cumin. Then stir in the chic peas. Cover with double the amount of water to beans. Bring to a boil, then taper back to a simmer. Cook until they are soft (about 20 minutes). Season with salt and pepper. You can do this ahead of time or while you are preparing the risotto.
• Simmer the vegetable stock in another pot
• Heat a large wide pan or pot with high sides with a generous coating of olive oil over medium high heat. Stir in the shallot and garlic. Cook until translucent. Add in the saffron, turn the heat down to medium and stir until the color blooms. Then add in the rice. Stir to coat evenly with olive oil. The better it is coated with oil, the better the integrity of the rice when it is cooked.
• Add the wine to the pot, stir well, and bring to a simmer. Stir as needed to keep from sticking. When the wine is mostly absorbed begin to ladle in the hot vegetable broth, one ladle at a time. You want to cover the rice with liquid and continue cooking. As it begins to evaporate, add more, monitoring the done-ness of the rice. When the rice is soft enough to chew, but maintains its shape, cook down until dry. Stir in the tomatoes, zucchini, Asparagus, chic peas, coconut oil, and "cheese". Season with salt and pepper. Fold in the herbs. Serve immediately

Notes

If you have any leftovers, you can make them into arancini or rissotto cakes. For arancini, put a ball of cheese in the middle of some of the rissotto, roll int a ball, bread, then fry. Or skip putting the cheese in the middle, and just make balls or patties, bread, and fry or pan sear.

Keyword Healthy, plant based, Rissotto, Saffron, vegan, vegetables