Having surgery gives a gal a lot of time to think. My mind is filled with gratitude. I'm grateful for family and friends who sent flowers, food and thoughtfully written cards. For those who called, stopped by and sent little "checking on you" notes electronically. And for my husband and mom, who have been more helpful and supportive then they could ever know.
Having surgery, aside from the pain, the limping, the endless fatigue, the wicked drug-induced side effects and the stunning shock to your system, is really pretty fascinating.
I can't remember a time in my adult life when I've had a singular focus. My job is to heal. Sounds simple, and in some ways it is. Walk a little every day. Slowly. Then, rest, relax, and rest some more. Read, rest, and read some more. Nap.
For years, my multi-tasking mind and body has yearned for time to simply slow down. And I'm grateful in more ways than I can express for this time. I can't imagine doing anything else right now.
But, honestly, it can also be frustrating. My mind wants to do things my body can't do. Yoga, for example. For years, I've wanted to start a daily morning yoga practice. Perfect timing, right? Um, nope. I mean, shouldn't I be using this time to write, create, cook, DO something? Anything?
Sorry, not happening. Because even my brain is off. Fuzzy, off-kilter, reaching for words. I've been trying to write this post for two weeks and could hardly string a sentence together.
Meantime, the rest of the world continues to move full-tilt. It feels strange, sitting on the sidelines. I feel a little left out. Yet, the thought of re-entering my old world and my former pace feels overwhelming.
And then there's my kitchen. It taunts me. I'm aching to start cooking again. I've worked full time for my entire adult life, and have never had the kind of time I'd like to devote to cooking. Now I have the time, but not the ability. Yet.
Well, I can make little things. Grilled cheese, roasted tomatoes, simple salads.
But I want to be making homemade bread. Pie crust from scratch. Braises and soups and glorious fall dishes. I want to be canning the last of the Roma tomatoes from my garden.
Not that I really even want to eat what I hypothetically could cook. My appetite is weak and my digestion is battered.
In the meantime, I've shifted into planning mode: scouring magazines, cookbooks and blogs for inspiration, developing recipes on paper, and making a list of dishes to whip up once I'm ready.
By the time I can really get cooking again, I suspect I'll be back to work and my chaotic schedule. Ironic, I know.
This is hardly a recipe; it's really more of a technique. But it is a staple of my kitchen, a good way to use up some of summer's bounty, and even allows you to enjoy tomatoes in the middle of winter, when they're out of season. I add them to pastas, soups, salads, side dishes and to other vegetables. They're delicious plain. Feel free to play with the seasonings -- you can add crushed red pepper, smoked paprika, lemon zest -- the tomatoes are a blank canvas. Sorry, no photo this time -- that would require a level of organization and coordination that just doesn't exist at the moment.
1 package cherry or grape tomatoes, whole or halved, or plum tomatoes sliced medium-thick
Good olive oil
Freshly ground black pepper
Fresh basil or thyme
Freshly grated parmesan cheese
Preheat oven to 400 degrees. Place sliced tomatoes on cookie sheets lined with a Silpat, parchment paper or foil. Drizzle with olive oil, salt and pepper and combine well with hands. Arrange on the cookie sheet -- give them some room to breathe. Pop in the oven and cook until the skins are wrinkled and lightly browned and the tomatoes begin to collapse, about 15-20 minutes. Remove and sprinkle with fresh herbs and cheese.