The biggest decision of my day yesterday was whether to choose the Fudgepop, or the O Organics Mango frozen fruit bar. The Fudgepop is only 60 calories, and half the size of the fruit bar, but it’s CHOCOLATE. The O Organics is almost twice as big, and only 80 calories. And yes, I know it’s organic, but, it’s not chocolate.
I’m quite certain all today’s great thinkers are pondering the tough questions like me.
Honestly, I could eat the contents of both boxes in one sitting, but it probably wouldn’t end well. I went for the mango for lunch and the Fudge Pop as my after dinner treat. Maybe I’ll switch it up tomorrow. Oooh, something to look forward to.
But my big excitement this week was finding about 10 tomato hornworms skeletonizing my beloved and only tomato plant. If you ever come back as a tomato hornworm, remember this: Never mess with an Italian’s tomato plants. She will gleefully exterminate you. My apologies to any hornworm lovers out there.
In researching the hornworm, I found out they come from moths which lay their eggs on the tomato plant’s leaves. The eggs hatch and eat like there’s no tomorrow (because there usually isn’t).
But you can spray your tomato plant with something called BT, which stands for Bacillus Thuringiensis. It’s organic and only harms the worm and nothing else.
You can also go out at night, shine a black light on your tomato plant and the horn worm will glow in the dark, so you can find it. Man, the things you learn on the internet.
Or you can just run your fingers along the plant like I did, and when you come to something that feels squishy, just pull it off. Then violently crush the worm with your sneaker, which is vengeful and messy, but disturbingly satisfying. (I credit the finely honed revenge gene I inherited from my mom for that.)
The other thing I’ve been busy with is my book about my mom. I’ve sent it to a few people for feedback, and now I’m waiting to hear back. As Tom Petty wisely sang, “The waiting is the hardest part.”
And I’ve learned, writing the book isn’t the challenging part, the tough part is getting someone to publish it for you. You have to write to agents, and woo them with something called a book proposal, which they then show to publishers. In it, you tell them everything about you and your book, then promise with a blood oath on the lives of your children, that you’ll do everything in your power, to market your book. That’s not far from the truth.
And when I can tear myself away from hornworms and writing, I cook. I made a great pasta tonight. It took about 15 minutes. I bought some fresh mushroom ravioli, sauteed some spinach, and mixed it all together with some pesto (which I always keep frozen). I put a tomato on the plate, with a little basil, drizzled it with olive oil, and a sprinkle of salt, and called it dinner. It was delish!
So, I’m finishing that, still picking up trash on the streets, practicing Italian with Duolingo (I’m on a 35 day streak)walking in the morning and evenings with my meditating music, pondering volunteering possibilities, sitting on my porch, learning to be
one with solitude, and trying not to think about the horrors that might await me with work, health, unemployment benefits, etc. Thank God for phone calls from family and friends, and Topper, who has taken to occasional sprinting, usually when I’m in flip flops.
Eat well, dine alfresco, and stay strong people, after all, we really have no choice.
Easy Mushroom Ravioli with Sauteed Spinach and Pesto
Heat salted water in a medium pot to boil. While waiting for the water to boil, saute the spinach in a skillet with the olive oil, until wilted.
When the water boils, add the ravioli. Reserve 1/2 cup pasta water. Remove the ravioli when it's cooked and rises to the top. (Taste one for doneness first.)
Place the cooked ravioli in the sauce pan with the spinach. Add the two tablespoons of pesto, and add enough of the pasta water to make a creamy sauce. Mix thoroughly and serve with fresh grated cheese.