One with Nature
I have been thinking of Ralph Waldo Emerson quite a bit lately, especially while walking the dog in the woods and photographing Dead Tree Images. I was first introduced to him in high school and then later in college, his words and philosophies have always resonated within me. Ralph Waldo was an American Transcendentalist and I love this description of his movement on http://www.biography.com › People , and I also love this quote from A Cosmic View. I guess you could say I am feeling very transcendental these days!
“Emerson became known as the central figure of his literary and philosophical group, now known as the American Transcendentalists. These writers shared a key belief that each individual could transcend, or move beyond, the physical world of the senses into deeper spiritual experience through free will and intuition. In this school of thought, God was not remote and unknowable; believers understood God and themselves by looking into their own souls and by feeling their own connection to nature.'”
“Though we travel the world over to find the beautiful, we must carry it with us or we find it not.” ― Ralph Waldo Emerson
What you want from life cultivate within yourself. When you become what you want you will have it wherever you go.
I love the Basque country whether in Spain or France…, it really doesn’t matter both sides are equally beautiful and equally delicious. This is a wonderful recipe that was given to me from my sister Helena. She gave it to me a looooong time ago. I wrote it on an “important message pad”. I love-making this recipe and holding that original piece of paper. The paper the recipe is written on is personal history for me and very sentimental. Do you remember those little pink pads that you would write messages on for your boss or other team members? Do people have assistants that give them hand written messages anymore?
Ooh la la or Ole! This is a wonderful one pot dinner, comforting, tasty and oh so Basque! Serve it up with rice. The leftovers are my favorite! Enjoy!
INGREDIENTS: recipe for 4
- 3 tbsp. olive oil
- 4 lb. chicken pieces
- 2 bell peppers
- 1 large onion, thinly sliced
- 4 oz. bacon rind removed and cut into 1/4″ cubes (cheating tip: use the pre cut Pancetta in 4 oz. container)
- chopped parsley
- 3 cloves minced garlic
- 2 lbs. peas (this is a lot of peas, I usually half the amount but use your judgement
- Heat the oil in frying pan over med. high heat when oil is hot brown chicken, both sides, season salt and pepper.
- Remove chicken from pan, reduce heat.
- Add onion,bacon, parsley, garlic,pepper saute till translucent.
- Return chicken to the Pan, cover and cook over lower heat stirring occasionally
- After 20 minutes take out white, leave dark for 5 min.
- Put white chicken pieces back in pan and add peas. Cooked covered for 5 minutes