March 15, 2011
I started writing this post last week, describing a shopping trip and trying on clothes and the gloom that followed when I realized it would likely be socially unacceptable to wear maternity jeans for the rest of my life. And I commented on what a coincidence it was that the recipe included pears, an ingredient that reflected the current state of my hips.
But all of that loathing seemed even more self-absorbed given the tragic events of this past weekend.
I was reminded of how precious life is, and hugged Kyle and Caleb a little tighter. We are together today.
I was reminded of how fleeting life is, and was sure to tell my mom I loved her before hanging up the phone. I know where my loved ones are today.
I was reminded of how fortunate I am, to have a roof over my head, clothes on my back, food in my fridge. So many are going without today.
And I was reminded that reminders about the fragility of life should not only occur when heartbreaking misfortune happens to others, thousands of miles away. I am grateful for the life I’ve had and have today.
I’ve come across this list of simple ways you can support Japan, if you’re looking for ways to help. Or purchase this neat poster or this t-shirt and 100% of proceeds will be donated to relief efforts.
Here is a simple and satisfying salad for you. A new favorite.
Roasted Pear Salad with Pomegranate Vinaigrette
- 3 pears, slightly firm
- Baby spinach
- Walnut halves, toasted
- Blue cheese, crumbled
- Pomegranate vinaigrette (recipe follows)
Preheat oven to 400 degrees.
Peel the pears, cut into quarters and core. Place pear quarters in a medium baking dish and roast for 30-40 minutes or until tender and slightly golden, stirring occasionally. Remove and allow to cool (may be made a day in advance and refrigerated).
Slice the pears lengthwise. Toss with spinach, walnut halves, blue cheese and vinaigrette.
- 1 cup 100% pomegranate juice
- 1 T grated shallot
- 2 tsp honey
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup light olive oil (or other neutral flavored oil)
In a small saucepan, bring pomegranate juice to a boil. Reduce heat slightly (medium-high) and continue to cook until liquid is reduced to 1/2 cup (about 15 minutes). Allow to cool to room temperature. Stir in grated shallot (I suggest using a microplane, or mince shallot very fine and smash to a pulp using the side of a chef’s knife), honey, mustard, salt and pepper. Whisk in olive oil. Check for seasonings. Makes 1 cup.