Thursday, 1 August 2013

Zucchini and smoked tofu soba noodles

I do apologize for this long hiatus, but sometimes life and blogging can't proceed at the same rhythm. 

Writing a blog and updating it frequently requires more time than you can imagine, and there are moments when you simply have to focus on your day to day routines, listen to your inner thoughts, inspirations and fears, or you just have to be one hundred per cent present for yourself and for the people you love.

I have spent the last months devoting myself to each task I had to undertake, just being there, as some buddhist monks suggest doing. 'Devoting' to the present moment, as it is, means you are just there for whatever happens to you, be it good or bad, hilariously funny or gloomily sad.

Though not easy at all to do - anyone would be happy to avoid bad times or skip unpleasant circumstances - this practice roots you in the present and allows you to feel more inner freedom compared to the ever-organizing fretful mind state that runs our life.

Being such a 'slow' blogger, I have long considered the idea of interrupting my blog activity, leaving you with this last post, but somehow I wished to experiment and share new recipes, ideas, and pictures.

Because this is a practice, too.

The practice of letting ideas and images come to you, through inspiration, and the practice of giving shape to those images and
ideas, through daily work.

The practice of making mistakes. The practice of learning.
The practice of just being happy for how it tastes in your mouth.

You need time and patience, but in the end, even considering it took me almost three months to develop this entry for the blog (trying out the recipe + shooting images + editing + writing) I am quite proud of the final result, and even more proud of myself for the process, for letting the time freely flow between one step and the other. 

As for the recipe, I could tell you that eating soba noodles is not a habit here at home, but since I have always been a great fan of japanese cooking, I just thought I could still make some noodles as an exotic alternative to our more traditional spaghetti

Aren't they close relatives?

I added smoked tofu to counter balance the sweet flavour of the vegetables in this recipes - zucchini and spring onions - sesame seeds for a nutty note and herbs - coriander or parsley (according to taste)- for a refreshing hint of flavour.

I have made this dish several times, slightly changing the ratio of these ingredients, but I think that in the future I will stick to the recipe you find here below.

From now on I will be writing - hopefully - on a more regular basis - but if not, please remember that behind this blog there's a quite ordinary human being, a woman, a mother and a wife, who knows life is ringing its bells and listening to them sometimes means to quit what we are up to, in order not to miss our appointment with life itself... right now.

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