Wednesday, April 17, 2013

PESTO CHANGE-O!

Today is the year anniversary of The Accident.  Actually it is Accident #2, in 1985 I was in a small car that was hit by a big bus.  We all survived.  I broke lots of bones and didn't walk for a year.  Sound familiar?  Hmmm.  

Three weeks ago, I moved back to Boulder.  As it happens, my condo is also in a period of rehabilitation.  It is about to be deconstructed and then reconstructed.  I am not looking forward to living for months inside a construction bubble, sharing my space with saws, hammers, drills, and the workers.  Not my idea of a healing environment if you know what I mean.  

So there is plenty of material to bring to The Path.  This is the big time folks.  I find that if I practice Buddhism constantly then actually things are quite fine.  But then darn it don't you know I slip back into my ego and things go awry.  Oscillating between awareness and non-awareness, that's how it's done.  With a soft heart and a strong spine.

But I digress...I write today for two reasons.  One is to share a delicious and Spring-y pesto recipe that I know you'll adore.  And the other is to unveil my new name.  That's write, there's no better day than today to start fresh.  Out with the old and in with the new.

First pesto!  I encourage to make a trip to the nearest farmer's market or store and make this for dinner tonight.  Yum and double yum.  Everyone who eats this LOVES it and wants more.  Besides it can be gluten-free, dairy free and even raw.  Who said you can't please everyone?  P.S.  it will taste better if you use organic ingredients.

PESTO CHANGE-O
1 bunch cilantro, chopped (substitute Italian parsley if you like)
1 thingy mint, chopped
(the whole herbage should come to about 4 loose cups)
1 cup roasted salted pistachios OR raw almonds (I never eat non-organic almonds, they are sprayed with Hexane which is a neurotoxin)
3/4 cup olive oil
sea salt
pepper if you like

Just put everything in a food processor and blitz it up.  Pulse at first to get things uniform and keep an eye on it so you don't make mush.  Some texture is nice.  If you plan on adding cheese at the table, don't add too much salt.  It gets better with age.

Serving Idea
I like it with brown rice penne- add lemon zest and pecorino for extra goodness, and green peas!  Serve alongside some roasted zucchini and carrots.  Or toss a big arugula salad with a lemon dressing. Enjoy!

OKAY NOW FOR THE NAME CHANGE:
I noticed this subconscious gossip, as Trungpa Rinpoche called it, going on in my head.  Am I lucky or unlucky?  Everything getting weighed against this question.  Was that lucky?  Maybe it was unlucky.  Who knows might be lucky.  Recently someone was asking me about my trauma history.  When I finished, he said "Wow you're so unlucky".  Without pause, I retorted "No, I'm lucky".  

So there you have it.  I AM LUCKY.  I am Lucky Thupten-Tsondru.  Which when translated is "Lucky Zealous Holder of the Dharma.  You can just call me Lucky.  Really. In case you think I'm joking, I'm not.  Please call me Lucky.  

With that I sign off.  I think I'll have some pesto change-o for lunch.  Happy eating and happy spring.  With all my love, Lucky 



2 comments:

  1. How much exactly is a thingy of mint? :) Thanks for the recipe, Lucky!

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