It’s always the sun
Today may feel like a cold dismal day if you live in one of the more temperate areas of the northern hemisphere. A lot of that has to do with Earth’s proximity to that glowing yellow orb that we see less and less of each day this time of year. That’s because it’s winter Solstice: the impetus behind a slew of holidays, celebrations, and insipid songs. We celebrate our place in the solar system 4 times a year: 2 solstices and 2 equinoxes. The common theme, as the Stranglers sang: it’s always the sun. What this means is that the Earth warbles around the sun tilted on its access. At these times, the tilt places a hemisphere toward or away from the sun. So, today, North of the equator places us farther away from the sun, while the south is closest.
What does this mean in reality? Since us northerners are tilted away, we get less sun. Southerners get the most sun, making it dead winter up here, and summer down there. Does the shortest amount of sun mean the coldest day? Unfortunately, it’s only the beginning. This is because the planet is a heat sink. So, when it cools down, it takes a while to heat back up again, despite more sun every day. The reverse is true in the southern hemisphere. Thus, we’re headed for months of cold up here, and heat down south. Robyn Hitchcock lamented; The sun sets at 4 o’clock, exactly what I’m dreading in his song “I often dream of trains“. But, for most of the world, it’s a time of celebration as evidenced by Christmas, Hanukkah, Kwanzaa, Rohatsu, and Zarathosht Diso. All celebrate different things, but at base, it’s always the sun.
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When it comes to celebrations, It’s always the sun
On a practical level, we celebrate life more when there is more sun. Trips to the beach, summer outings, parades, etc all tend to happen when things are sunny. But, to mark special occasions, people, for millennia, look to solar events to pick dates. Remember, the calendar is a relatively new invention based on solar cycles. Before we put Latin, Roman, and other names on months and days, and began tracking these cycles, people relied on empirical data to discern time. Stonehenge and other devices are testament to the ingenuity of, supposedly, simpler people. We’re so used to watches, clocks, and devices telling us what time it is. Ancient people had to look at the angle of the sun with things like sun dials, sticks, and stones to determine what we take for granted. How many of us could figure that out?
So, the marvels of the Earth’s relation to the sun brought us a way to keep track of things. And, momentous events could now be chronicled and celebrated. So, when we celebrate the birth of Jesus or the lighting of the lamps, we can approximate when they occurred thanks to clocks and calendars based on where the earth was in relation to the sun. Of course, if we were to travel to another galaxy, this whole system goes right out the window, since ours is only one small solar system in an endless expanse of stars, space, and interstellar phenomena. This just goes to prove Einstein’s theory of relativity. Time is relative to where you are. But, we don’t have to go off planet to discover this. It’s evident in time zones, and the opposite solstices north and south.
What do we celebrate?
As mentioned above, many religions celebrate things like the birth of Christ, the passing of Zoroaster, The re-dedication of the Temple, or other anniversaries. But, those dates aren’t exactly accurate. Calendars were different when those things occurred. So, we rely on story telling and chronicles of what occurred at the time. In fact, Jesus birth, itself is in question, due to differences in anecdotes of the time. Theorists posit that the star of Bethlehem is actually be a convergence of planets. And, the dates that occurred don’t match. Others say that the behavior of the Shepherds and wise men of the time were actually things that occur in the Spring. So, the powers that be, picked a date that approximated winter Solstice. And, since our calendar isn’t precise, and due to changes in the earth’s actual orbit, that day doesn’t correspond with the actual solstice.
The fact that Multiple religions choose solstice and other solar occurrences to mark their milestones doesn’t mean these things didn’t happen. And, people who get upset about not honoring a date should think twice before complaining. Remember, time is relative. And, like with religious teachings, it’s the message that matters, not the particulars. Do unto others is a lot more important than whether Jesus was born in December or March. What we should focus on is the holiday spirit. Bill Murray sums it up in the end of Scrooged when he asks people to have that holiday spirit, not just at Christmas, but every day. You just have to want that feeling of helping and giving. Isn’t that what Jesus and other great religious figures really wanted us to understand? We are all connected.
We are all connected. And, it’s not always just the sun.
Philosophers and religious icons through the centuries told us what Meher Baba eloquently delineates in his writings: We are all drops in an ocean. When we join the ocean, we are no longer part of it. We are the ocean. That ocean is the universe. So, every person, animal, rock, tree, etc, is part of everything. So, if we harm one, we harm the whole. You may recall preachers proclaiming god is in every one of us. Same concept. But, Baba and others take it a step further to recognize that all things are connected. So, when we do things to the planet, we harm ourselves. Of course, there is a slight disconnect, since we require sustenance. So, we do have to ingest other living things. That’s why some cultures, especially North American indigenous tribes have an ethos about thanking their food and the earth for providing.
We should all do that. It instills more appreciation for all things physical, mental, and spiritual. And, it would cut down on waste. We lament the starving and suffering in the world. yet, we waste tons of food, and horde resources that could be shared. You should be respectful of all things around you, not just the people, but, plants, the air, and the earth itself. This doesn’t make me a tree hugging hippy. We can have modern advancements. But, integrating our modern world with the needs of the physical planet is equally important. Thanks to the internet, we now have greater infrastructure to access a wider view of what the world is, was, and could be. So, let’s use what we have to make our world better, not just for a few, but for the planet itself, and all things in it and the universe.
Let’s celebrate the sun
We just expanded to the entire universe. But, it’s also important to live in the moment. But, let’s do so with the philosophy of gratitude and acceptance of all things. The Druids and other pre-Columbian civilizations knew it’s always the Sun. So, if we incorporate the philosophies and theologies we subscribe to with the realism of those who measured days by the arc of the sun, we can achieve the greatness of prophets, sages, deities, and even god itself, whom we are truly one with. Along the way, let’s celebrate our place in the universe as the Druids would on this day, when we see the least of the sun all year. To that end, here are some offerings to nourish the body, mind, and soul across all realms of existence (mostly the physical).
These ingredients are brought to you, thanks to our proximity to the sun. That’s right: It’s always the sun…
Aztec Vegetable Casserole
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
Grand Marnier Blueberry Consomme with Oven Cured Grapes and Mint
Equipment
- Cheese cloth and/or large coffee filters.
- Sheet pan and non stick pad or parchment paper and pan spray
Ingredients
- 2 to 3 Lb Fresh Blue Berries
- 1 Lb Organic Sugar
- 1/2 Cup Grand marnier
- 1/2 Cup Sweet White wine like Reisling
- 1/2 Cup Lime Juice
- Zest of 2 limes and 2 lemons
- 1/4 Cup Fresh Mint Sprigs, plus extra for garnishing
- For Grapes:
- 1/2 Lb Seasonal Grapes (preferably something unique like muscat or champagne grapes)
- 1/4 Cup Sugar
- 1 Tbsp Neutral oil like canola or vegetable oil
Instructions
- Preheat oven to 200.
- Toss grapes in sugar and oil to evenly coat. Then spread out on a non stick pad on a sheet pan. Slow roast at 200 degrees for about an hour. They should shrivel a bit. You don't want raisins. But, you do want them relatively firm to the touch. The purpose is to intensify the flavor. Allow to cool naturally. Refrigerate until service.
- Make the "consomme": Rough chop the Berries. and toss in a bowl with all the ingredients. Mix well. Allow to macerate for at least 2 hours in refrigeration. You can even do this overnight to get a really intense flavor.
- Carefully strain the liquid from the berries through cheesecloth or coffee filters for a really clear broth. The liquid is the soup. Don't press too hard on the mix or the liquid can get cloudy. Try to extract as much liquid as possible. This process can take hours. When you have enough to serve your guests, take the solids and cook them over low heat. Add a little more liquid. This will become a blueberry syrup you can use for a dessert topping. Blend it until smooth. You can use some to garnish the soup today or save it for future use.
- Serve the "Consomme in glasses so the color and clarity show through. Garnish with the grapes and syrup if desired or serve with other fruit. This goes well with a light cookie like a tuille also.
Truffled Grilled Eggplant Plank with Wild Mushroom Ragout Served with Caramelized Leek studded Cauliflower Puree and garlic Spinach Timbale
Ingredients
- For the Eggplant
- 1 Large Eggplant
- 1 tsp Chopped Fresh garlic
- 1 tsp Chopped Fresh Rosemary
- 1 tsp Chopped Fresh Thyme
- 1/2 cup Balsamic Vinegar
- Olive Oil
- salt and pepper to taste
- Truffle oil to Drizzle
- For Mushroom Ragout
- 2 Cups Assorted Wild Mushrooms, Cut in large chunks or slices
- 1/2 Cup Sliced Fresh Shallot
- 1/2 tsp Chopped Fresh Garlic
- 1/2 cup Sherry Wine
- 1/2 Cup vegetable stock (optional)
- 1 Cup Grape tomatoes cut in 1/2
- 2 Tbsp Fresh Basil, sliced
- Truffle oil to taste
- For Cauliflower Puree
- 2 Cup Fresh Cauliflower
- 2 Cup Yukon Gold Potato
- 1/2 Cup Fine Diced Leeks
- Salted Water to boil
- 1/4 Cup Coconut Oil
- Salt and Pepper to taste
- For Garlic Spinach Timbale:
- 1/2 Lb Fresh Spinach
- 1 tsp Chopped Fresh garlic
- 1/4 Cup Diced Sweet Onion
- 1/4 cup Diced Red Pepper
- olive oil for cooking
- Salt and Pepper to taste
Instructions
- Prepare the eggplant: Chop your garlic and herbs, toss with oil and vinegar, and season. Peel and slice the eggplant into 1/2 inch Thick Planks or rounds. marinate the eggplant for about an hour
- Make the Ragout: Heat olive oil in a pan over medium high heat. Saute the garlic and shallot until translucent. Add the mushrooms and cook until soft. Add the sherry and cook down until half the liquid is gone. Then add the tomatoes. Cook until they become soft, but don't fall apart. If the sauce looks a little dry, add a little vegetable stock. Season with salt and pepper, Add the basil and truffle oil at service time.
- Make the Cauliflower Puree: Boil the potatoes in salted water until slightly soft, drain well, toss in olive oil, and spread out on a sheet pan. Toss the cauliflower in olive oil, salt, and pepper. Place both in a preheated 400 degree oven. Cook until soft. In the meantime, heat some olive oil in a saute pan. Saute the leeks over medium heat until translucent. When the Cauliflower and potatoes are done, puree in a food processor, Add in half of the coconut oil. Check the consistency. If it is not too thin, add more coconut oil. Season the puree and fold in the leeks at the end. Keep warm until service or reheat when ready.
- make the spinach Timbale: Heat olive oil in a pan over medium high heat. Saute the onion and garlic until translucent. Add the peppers and spinach and cook them down stirring until the spinach becomes wilted and pliable. Season the mix, Then strain off extra liquid. Stuff the spinach and pack tightly into ramekins. Hold in a warming oven.
- Grill the eggplant over a preheated grille or grille pan. Cook until nice lines appear and the "steak" softens all the way through.
- Assemble the plate. Carefully spoon the Puree into the middle of the plate, maybe slightly off center. Prop the eggplant against or on top of the puree. Turn the spinach Timbale out onto the plate next to the eggplant. Top the eggplant with the ragout. Then, drizzle a little truffle oil on top of the eggplant and ragout. Serve hot.
Minted Agave Watermelon Margarita
Ingredients
- 4 Cups Cubed Seedless Watermelon
- 1 Cup Lime Juice
- 1 cup Agave Syrup
- 8 oz Tequila
- 8 Oz Limoncello
- 12 each Mint Leaves, plus more for garnish
- Limes For garnish
- large Grain Sugar for rims of glasses
Instructions
- Blend the watermelon at high speed until it becomes liquid. Add in the remaining ingredients, and pulse to break up the mint into digestible pieces.
- Wet the rims of your glasses. Dip them in the sugar until it sticks. Fill the glasses with the margarita and garnish with lime and mint leaves.
Night and Day Dual Chocolate Mousse
Ingredients
- 8 Oz Dark Chocolate
- 8 Oz White Chocolate
- 8 Each Egg white
- 3 Each Egg Yolks
- 1 Pint Heavy Cream
- 1/4 Cup Sugar
- 1 tsp Vanilla Extract
- 1 Oz Kahlua or other liqueur
- 1/2 tsp Cream of tartar or stabilizer (optional)
Instructions
- Whip the Cream until It holds its shape. Don't over-whip. But, don't under-whip. You want a firm whipped cream that will stand on ts own. It works best if done by hand. But, feel free to use a mixer to save your arm. Refrigerate until needed.
- Whip the egg whites with the sugar until firm peaks. Refrigerate until ready to use. If you are making the mousse a day or two in advance, add in cream of tartar or other stabilizer. This way the whites won't break down.
- Set up 2 double boilers: put about an inch of water in the bottom of 2 sauce pots and break up your chocolate: white in one steel or glass bowl and dark in another. Melt both, separately over the boiling water, stir as needed. When melted, fold vanilla into the white chocolate and the liqueur and egg yolks into the dark chocolate. Mix the egg in quickly to prevent curdling. Keep the mixes smooth. Remove from heat and allow them to cool, but not completely. You want them liquid, so they can fold evenly into the cream.
- Fold half the cream into the chocolate, and half into the white chocolate. Mix until the chocolate is evenly distributed, no streaks. But, be careful not to deflate the cream too much. The folding must be gentle. If you stir, it will take the fluff out of the mix. Next, Gently fold the meringue in.
- Choose your serving vehicle. For drama, a glass is best, so you can really see the different colors. Alternate light and dark mousses. garnish with chocolate shaving. Refrigerate at least an hour to allow them to set up firmly. Serve with sauce, cookies, tuilles, or as is.