So I know this has nothing to do with food; however, it is, in a sense, a type of cleansing – only it’s for the spirit and body rather than the palate. A few months ago I discovered Nia. “Nia?” you ask…”What is Nia??” Nia (pronounced ‘Knee-uh’) is a form of dance which has been around since the 1980’s. It incorporates several different styles of movement including jazz, salsa, martial arts and yoga. What I especially love about it is that while there IS a structural base, there is also freedom within the structure. If one doesn’t move exactly as the instructor that is not only okay but often encouraged. In fact, most classes have a ‘free dance’ element. Nia is for all body types and all ability levels. The classes I attend include several people who I am fairly certain are/were professional dancers. On the other end of the spectrum there are those who have limitations in their mobility. And then there is everyone in between…it is a wonderful mix!

Nia, for me, is joyous and mind-opening. It brings to me a sense of peace, self-awareness and self-confidence…after a class I feel centered and more conscious of my life. And the people I have met are some of the most beautiful I’ve encountered. It is an ecclectic group for sure, but I believe that is part of what makes it so beautiful and fulfilling. My instructor has an awesome spirit. She expresses joy in every movement. The people in my classes include singles, mothers, grandmothers; a chef, a sex columnist, a lawyer – and then there’s everyday little ol’ me. Different as our life stories and paths are, we are all looking for something the typical cardio dance class falls short of providing. And I appreciate the fact that there is no one telling me I have to do this or have to move like that…there is no competition over who does Nia ‘best’ or is the most intense. There really is not a ‘wrong’ way to move. I consider it my form of ‘group therapy’. I am hooked, and this is one habit I don’t plan to break! If you haven’t given it a try I highly encourage you to get right over to the nearest group…but watch out, you might get hooked, too!

I am considering the concept of vegetarianism…at least when eating out. Well, maybe that is a bit extreme, but my body has gotten used to grass-fed beef and free-range chicken. Tonight I had an appetizer with pork at a nearby restaurant, and as a result my stomach is not very happy. Same thing happened last week with a local restaurant I used to haunt on a weekly basis…they closed down to remodel for a couple of months, and when they re-opened they had changed the supplier of their chicken. I recognized the difference with my first bite. How disappointing!! This had been my back-up on nights when I was short on time and/or energy.

For me eating is as much a spiritual experience as it is a nourishing one. I relish ‘the perfect bite’. I take great pleasure in feeding my family and friends and making sure the food I provide is not only full of flavor but also rich with the nourishment that helps our bodies flourish. I know…sappy…but it’s how I feel. Which is why getting sub-par meals is so disappointing to me.

I have noticed that, gradually, more restaurants are becoming conscious of what foods they provide to their customers. A new place recently opened in my town – The Grazing Cow – which offers grass-fed beef hamburgers and hot dogs from the same place I order my beef. I have not eaten there myself but have heard wonderful things about it. When I finally get there I will make sure to report back…We recently traveled to Virginia and went to Big Bowl. They use all local produce, free-range chicken, pork from sustainable farms and beef that is hormone/anti-biotic free. Their beef is not grass-fed, but perhaps that will come in the future. The food was delicious! I think that as more people discover how good ‘real’ food tastes the switch from processed foods will be a bit easier. I pray this time is only right around the corner!

Tonight I made Shepherd’s Pie for dinner. I did not have a recipe, but I have eaten it enough times to have a good idea how to make it. This is yet another instance of having limited ingredients on hand yet finding a creative way to use them.

I browned some of my grass-fed ground beef, then added diced onion, carrots and thyme. This sauteed on the stove top until the vegetables were tender, at which point I added about 1 1/2 tablespoons of tomato paste, Worcestershire sauce and some leftover red wine (about 5oz). Next, I threw in some chopped garlic and mushrooms. This simmered along happily until the mixture thickened, at which point I turned off the heat and poured it into a baking dish. I let this sit while I readied the mashed potatoes (I started them just before I browned the meat).

Mashed Potatoes: I had some Yukon Golds in the pantry, so I peeled and cooked them until tender. Once cooked I drained them and added salt, pepper, butter and horseradish. I mashed all of this together then added in sour cream. The mashed potatoes were spread on top of the meat mixture, dollops of butter were added along with a grating of Parmesano-Reggano cheese. I covered the dish and put it in a 350 degree oven for 20 minutes. I am guessing since all was cooked before going into the dish that I did not need to cook it in the oven; however, my son was not home yet so I decided that would be the best way to keep it warm. At the very end I removed the cover and placed the dish under the broiler until the top of the potatoes browned slightly.

I served this with a green salad and a loaf of daily French bread from Whole Foods…The end result? Delicious!!

Last night was my turn to host Bunco – a group of women in my neighborhood who meet once a month to play this wonderfully mindless dice game and connect with one another. (Shhh, don’t tell our husbands…we don’t really play anymore; we mainly socialize!)

I really feel the need to pat myself on the back for this one. “Why?” you might ask…well, bunco was Tuesday night, and I had forgotten all about it until late on Monday. I spent Monday night/Tuesday morning cleaning and Tuesday afternoon figuring out what to serve, grocery shopping and assembling food. In the end it all came together quite nicely, and even on time!!

I put together several plates of appetizers. On one I skewered cherry tomatoes, mini mozzerella balls, olives and basil, added a light vinegrette and sprinkled some capers on top. My basil came directly from the garden, so I was able to take a large sprig of it to use as a garnish. Next, I put together a plate of sliced mellon with proscuitto. I rolled the proscuitto into roses and set them next to the mellon, which enabled everyone to decide for themselves if they wanted to combine the two (as I like to do) or eat only one or the other.

A cheese platter with sliced fruit is always a fast choice, and always seems to be welcomed. I placed a few different types of cheese on a platter and set apple slices, grapes and crackers around them. On yet another platter I made a ‘deconstructed’ appetizer consisting of a calamata olive tapenade, softened goat cheese, baguette slices and strips of roasted red bell peppers. To put it together involves spreading softened goat cheese on a baguette slice, adding a layer of the tapenade, and finishing with a strip of the pepper. I left this as an ‘assemble your own’ appetizer, mainly due to time constraints.

One final savory plate held endive leaves topped with a smoked trout spread…again, simple yet delicious. And let’s not forget everyone’s sweet tooth! My dessert plate was made up of a few selections I picked up from Whole Foods: mini brownies bites, coconut macaroons and pizzelle cookies. To round out the menu I made sure there was plenty of wine! But in the end I have to confess that the crowning touch to the evening had nothing to do with the food or drink, but rather the nice evening a fabulous group of women had as they caught up on each other’s lives.

I had a beautiful day filled with lots of attention from my boys…and lots of food. My day began with breakfast in bed. I am the first to admit I am not a fan of eating in bed; however, many of my favorite Mother’s Day memories revolve around breakfast in bed. The one that stands out most is how when my boys were really little they always brought me breakfast, and then they proceeded to hop in bed with me and eat most of it. It was so darned cute (and admittedly, given my ‘slight’ OCD tendencies, actually appreciated)!!! So while any other day of the year I will decline breakfast in bed, Mother’s Day is the one day I will not. Today’s breakfast followed the same trend as many others since my boys achieved teenage status: I woke up and waited….and waited….and waited….not allowed to come out of the room until breakfast was served. Fortunately I have a TV in the room, so I alternated between watching cooking shows and working on my crossword puzzles…not a bad way to spend a Sunday morning. Eventually my boys approached with a breakfast of eggs, toast and coffee (and gifts!!). It was a great morning…I am a lucky mama!!

From there we moved on to a late lunch at Stephen Pyles. Lunch consisted of a three-course meal. I began with a salad of avocado mousse and balsamic mascerated strawberries. I thought the flavor combinations were slightly questionable; however, it was just odd enough – and this was Stephen Pyles after all – that I had to give it a try…and it was absolutely delicious! The avocado mousse was flavored with horseradish and served on a slice of mozzerella cheese. This was served next to the mascerated strawberries and a small mound of dressed ‘freckled’ lettuce. I was in heaven, and this was only the first course! My husband opted for the bread basket, which had a selection of several muffins, scones, etc. My boys both opted for the scallop appetizer…also wonderful.

The second course was equally delicious. I chose the chicken-fried beef short ribs, which was served with a mashed sweet potato hash and green beans. It was a tough decision between that and the beef tenderloin enchilladas, but my husband and older son ordered that dish, so I was able to experience the best of both.

Dessert was the only semi disappointment. We had a late reservation, and by the time we got to dessert only two choices remained: the renouned ‘Heaven and Hell’ cake, which has followed Chef Pyles through several restaurants, and a chocolate dessert that was described as more fudge-like. Three of us opted for the Heaven and Hell cake (devil’s food and angel food cakes layered with peanut butter mousse and covered in a chocolate ganache); the fourth ordered a fruit bowl, so none of us sampled the other chocolate option.

Finally, we had a late dinner at Roy’s. Did I mention my boys took great care of me?? I really was not hungry at this point; however, I managed to eat their Beet Salad (delicious!), choke down a Hawaiian Martini and roll myself out to the car. 🙂

All in all, a very successful day and, as stated earlier, I am one lucky mom! To all of you mothers out there: Happy Mother’s Day!