An Italifornian

I’m not certain when it happened, but I realized I love the music they play in the yoga classes I’ve started taking. So, lately I’ve been listening to yoga music when I walk at night because it calms me.

On my walk a few nights ago, I breathed in the absolutely intoxicating smell of lemon and orange blossoms as soft flutes and tinkling bells played in my ears. I looked up at the full moon, and just felt so peaceful. I think I might be becoming an actual Californian.

It’s only taken me 40 years.

But then I came home at 10 p.m. and sauteed a giant batch of mushrooms so I could pair them with the ravioli I cooked to go with the spaghetti squash that’s been in my fridge a few days because God forbid I should waste food.

Now, I can’t wait for lunch — spaghetti squash with tomato sauce, mushroom ravioli, and fresh mushrooms sauteed with garlic, parsley, a couple basil leaves, butter, olive oil and a splash of dry sherry.

This is how I know I’m not a true Californian. I’ve been really good for the past month. Eating stuff like quinoa and power greens (swiss chard, kale and spinach)and trying not to eat sweet delicious things I have a tendency to bake. It worked because I just got my blood tested and am no longer pre-diabetic. YES!

But dear God, come on! What fun is life if you can’t enjoy food you love — like pasta — every once in a while? Right? So I am going to wholeheartedly enjoy those measly four mushroom ravioli, as much or more than that really peaceful walk tonight. (Normally, I would eat 10 or 12 ravioli, so I’m learning moderation, but can’t say it’s much fun.)

So, even though I am a Californian, I’m also an Italian with deep roots, so I guess that makes me an Italifornian. I’m OK with that. But if I ever start talking about drinking wheatgrass, I’m counting on you to slap me silly.

If you want to make some rockin’ awesome sauteed mushrooms, check out this recipe. These are fantastic as a base for a cream sauce. You could add a little pasta water, dry sherry and whipping cream to them and pour it over pasta. You can smother a steak in them, or eat them with quinoa or farro. I sauteed some power greens and mixed in a can of canellini beans with these mushrooms, and it was delicious! (I’m a little gassy now, but it was worth it.)

Sauteed Mushrooms with Parsley and Garlic

[cooked-recipe id=”18993″]