Ascetical practices 1

" Tis the superfluity of one man that makes the poverty of the other. "
-Vernon Lee

Today I was blessed with an unexpected day off work. I spent the morning reading and writing notes, then made myself a gourmet lunch (recipe below). And even though I love the gift of solitude and the privilege to putter about my home, to clean, to dream, to work on whatever I feel pulled to do, well, I also felt the nagging urge of my least favorite foe on this path of simplicity: the desire to go shopping.

Why is shopping our national past time? Why do we let ourselves be defined by our desires, the insatiable want, the never ending demand for more or better or new? I have sat with this feeling so much, I know that it is a distraction, an addiction, and a coping mechanism... I know that it doesn't serve me or the earth... but yet still, my guts twist in reaction and irritation to the little voice that says: "let's go buy something!"

Recently I have been combatting my shopping addictions with cleverness. When I feel the need to go shopping, I pull out the grocery list or the Target list, and head out to buy necessities only. This is especially effective if I remember to eat before I go, and take a drink with me in the car. With my digestive system occupied and the drink there to distract my thirst for the ever present need for a Starbucks cup, I am well armed. I spend money, but only on what we actually need. Of course I'll treat myself occasionally to something small that's not on the list, but the damage control is HUGE compared to how I might have spent extra dollars at the bookstore... or worse yet, the discount clothing store.

Today I am determined to stare compassionately into the face of my desire and gently tell it to let go of me!

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RECIPE: Penne with Brown Mushrooms and Kalamata Olives
(serves 2)

*The Muir Glen tomatoes are the crux of this recipe. Their fire-roasted deliciousness can't be matched!

1.) Bring a big pot of salted water to a boil on the stove.
2.) While the water is heating, in a deep skillet, add 1/4 teaspoon of minced garlic to 2 Tbsp of olive oil and cook until golden brown (about 1-2 minutes).
3.) When garlic is golden, add 1 12oz can of *Muir Glen Fire Roasted Crushed tomatoes* to the skillet, 1 cup of sliced crimini mushrooms, and 1/3 cup of pitted and halved Kalamata olives. Top off with a pinch of sea salt and stir gently over medium heat until most of the extra liquid has simmered away (about 5-10 minutes)
4.) Add 1/2 package of whole wheat or gluten-free penne and 2 Tbsp olive oil to the boiling water in your pot and cook approx. 10-12 minutes, until "al dente."
5.) Drain your pasta, top with the tomato mixture. Add a few leaves of fresh basil if desired.