We forget sometimes that the simplest of things like a table, chairs and good things to eat can transform our sense of feeling at a loss to feeling completely at home. Transitions can be hard, but also invigorating. Sometimes, though, they just unsettle us, especially when we are used to certain routines, like sitting at the dining room table (in chairs) eating mom’s homemade dinners, and knowing where the tape is stored. The delivery of the table and chairs that fit our new tight space transformed our apartment from a living space to home. For this, we are thankful to our friends.
We just went through a huge transition – a good one, but a bit unsettling nonetheless. We (the parents) decided that it was time to make a move. We were aiming to be close to NYC to help me with Spelt Right, but the real key to our relocation was dependent upon where my life partner, love, and confidant landed a job. Somehow, the stars aligned and transported us to the heart of the City where we loved, left, and longed to return.
Once again, after a twenty-two year hiatus we are back in the Big Apple. This time, though, with a little more life experience, a few more educational degrees, too many possessions, and three offspring in tow.
This move from Maine to NYC is an unlikely transition for a family who was under no constraints to move. Yet, we decided it was time to shed some of our worldly possessions, test living in close quarters, and gain access to one of the greatest cities in the world. As Spencer said, “who needs t.v. when you have NYC unfolding in front of your eyes.” (We did keep one of our three t.v.'s)
We are thankful for the supports we have in this sweet apple: our family, business partners, colleagues, and friends – old and new. Merry Christmas, Happy Hanukah, Happy Kwanzaa, and Good Wishes for Any Holiday, or Any Day….
And, for our first meal, on our new table in our little apartment – a recipe from a great Italian chef – modified to be made gluten free. - Gluten Free Baked Ziti
One organic onion (finely chopped)
4-5 cloves of garlic (finely chopped or minced with salt)
1/4 – 1/2 cup of extra virgin olive oil
Pomi – crushed tomatoes – all natural, no citric acid – in a carton (no BPA in packaging)
One Pound Grass Fed Ground Beef
1-2 Teaspoons of Sea Salt
Ground pepper to taste
6-10 leaves of Fresh Basil (chopped finely)
One package of gluten free (rice) ziti
One small container of whole milk ricotta
One half to one pound of mozzarella shredded
Place chopped onion and garlic in olive oil in large stainless steel pan. Saute until onions are brown. Add ground beef. Saute until browned. Add Pomi tomatoes, salt and pepper to taste. Add one teaspoon of organic sugar if desired. Stir all ingredients. Cook on medium low for 20-25 minutes. Stirring occasionally. Add chopped basil.
In the meantime, boil and drain pasta according to instructions on panel. Rinse, and then toss with extra virgin olive oil to keep from sticking.
Preheat oven to 375F.
In a 9 inch glass baking dish, spread a little of the sauce on the bottom to keep the pasta from sticking. In the sauce pan, toss the pasta sauce and pasta. When thoroughly tossed, place the pasta in the baking dish. Spread ricotta on top. Then sprinkle with mozzarella. Bake until bubbling on top. Guaranteed to be hit with the kids. It was so good and easy, we ended up making this two nights in row, one with night with meat, the other meatless.