Happy food!

EAT!

The past 10 days or so, during the seminar, my work has been mostly in the kitchen. There, I have experienced stress, exhaustion, friendship, happiness and satisfaction.

Everyone at Paradiso Pereti was tested in one way or another and I think that everyone has come thru wiser and better for it. As far as I am concerned, I am a better cook and have increased my Italian vocabulary, so I'm very happy. I also find that my awareness of my environment has increased. The more time I spend with nature around me, the more I treasure the place where I choose to be.

Like a cloud in the wind, time is always moving. Here, as I cross days off my calendar, I am reminded of how important it is to enjoy each moment and the people in it.

Late last week we were surprised by a hail storm that stranded us within the property for a few hours. It destroyed the vegetables and flowers, damaged the yurt's roof and even peeled paint off the garden shed. We all stood in wonder watching as lima bean sized hail accumulated in front of us, within an hour of having had calm and sunny skies. We appreciated its force and enjoyed the moment. Shortly after, repairs were made and now flowers are starting to bloom again.

Sometimes living in the moment is a challenge for me so I appreciate being cognizant of it now. Somehow this little piece of information makes my smile brighter and makes it come from a deeper place within me.
Having experienced this unusal event, in addition to parts of the shamanic workshop and the unique combination of personalities during this time at Pereti has been an unforgettable experience for me.

Here is a video that my host put together to sum up the events of the workshop.
Following is a small glimpse of some of the people I have been fortunate enough to work with these last few days.

Petra

Petra came to Paradiso Pereti to work as the cook during the Shamanic seminar. She lives in Prague, loves the sun, dancing when she's happy, hiking and nourishing the body with good food. She used to work for a company as an events organizer and when the opportunity came up for her to blend her love of cooking and her job, she used it and started working independently as a cook. She chooses to cook for permaculture and spiritual retreats, where she can find common interests and philosophies with the events attendees and hosts.

Her food is hearty, earthy, clean and tasty. Normally void of white sugar, white flour, excess salt, cheeses, dairy and animal fat, this seminar challenged her to provide guests with a balance of healthy and less beneficial "comfort" foods that they requested during their Italian vacation.
While working along side of her, I saw how much the guest's opinions and desires mattered to her. This to me equals excellent costumer service and I appreciated being part of it and seeing her commitment to it.

Petra also has developed her own brand of natural hand blended scents and deodorants that she sells in different venues and in her travels. Make sure to contact her and get your bottle of "Sacred Femininity", because no one can resist wearing a scent with that name!

Krystina

Krystina is a working young medical doctor from

the Czech Republic who is taking time to become more acquainted with children and travel a little. She is firm, fun and kind and like Petra, also has high standards for her own performance and interactions. Within 5 minutes of having met my young host, I noticed that Krystina came down to his eye level to have a conversation with him. It is little things like this that make me smile and assured me immediately that she had the knowledge and level of involvement she needed to do a great job and help us significantly during a very busy time.

She's also very brave and sporty in my eyes, having gone for an extended evening swim in the cold pool and taking the time to teach others the art of the hula loop.
She cries of joy from baby's giggles, loves to sing, drink wine, eat olives and cheese.

She is also a great a listener, respects different doctrines and works as a life coach.

Another perfect match for Pereti!

Tiziana

Tiziana is the secret magic wand that every person wishes they had access to. She's efficiency personified. 

She's the mother of a young swimming athlete and a massage therapist, wife for over 30 years and devoted daughter. She's also a great conversationalist and motivator to learn to speak Italian. 

On nights when we could barely move after cooking all day for a large crowd, Tiziana saved us all by helping clean the kitchen, straighten up the house, take compost out, iron and even watch the baby. 

She lives locally and helps maintain Paradiso Pereti beautiful on a regular basis.

Prem
The days that our guest cook from the Czech Republic had off during the
seminar, my job included helping Prem prepare food in the kitchen.

Prem is a yoga master and amazing human being. He and his wife ran a spiritual center for 30 years in a nearby town. It was called "La Maggia".

His birth name is Roberto, currently works mostly in carpentry and has almost single handedly build both the dome deck and adjacent bath house at Paradiso Pereti.

Karun, his talented son is one of the

musicians that performed on the first night of the event and also helps his father as needed. He uses his music and his voice to help heal people, bring peace to your heart and help you achieve a higher potential.

In one way or another, Prem has worked in the kitchen all of his life. First by seeing and assisting his mom while preparing food for his family of 16, cooking for hundreds of people (if not thousands) in different kitchens and later on, that of his own center; where food was an essential part of its philosophy and restorative purpose.

On the first morning of his kitchen assignment and as the cantina supplies were dwindling,  Prem showed up with a smile and almost two wheelbarrows full of specially selected food, fresh vegetables and fruits to work with.

But alas, No capers!!!

This is what the kitchen at Paradiso Pereti produced for lunch and dinner those days.

Day 1

Lunch:

- Vegetarian lasagna with eggplant, zuchinni, riccotta and soy meat stuffing.

- Green salad

- Sauted swiss chard and zuchinni flowers

- Strawberries and bananas with honey, lemon, mint and crushed biscotti.

Dinner:

- Prem's baked farrow with tomato salsa on the side.
- Prem's zuchinni
- Green salad
- Prem's Tiramisu. When I asked Prem if I could share his recipe, he answered with a heavy accent: "But of course!! Tiramisu belongs to the world!" : )

Day 2

Dinner

- Finnocchio (Fennel) au gratin. (This thing was delicious!!)
Clean and cut fennel in quarters. Boil slightly and saute in EVOO, a little salt, onion, garlic and soy sauce. Add carrot. When carrot is slightly soft, place in oven pan, pour bechamel sauce, black olives and parmesan cheese. Bake at 250 C until golden you get a slight golden color.


- Pomodori al forno. Baked tomatoes.
Cut vertically, squeeze juice without breaking the skins. Place facing down, in 250 C oven. When cooked through, turn tomatoes to face up, add parmesan, fresh basil thyme and mint.

- Risotto con carciofo. Risotto with Artichokes.
Clean artichokes to the tender leaves that surround the heart, leaving and cleaning about an inch of the stem. Cut top off., cut in quarters.
Saute artichokes, leeks (cut in rings), carrots and garlic in low fire. Meanwhile make a quick vegetable broth with onion, celery ad carrot.
Add Risotto and part of the broth. Stir and continue adding broth for about 15-20 minutes until done. Last but not least, add butter and freshly grated parmesan cheese. Serve hot.

- Insalata mista: red radish, iceberg lettuce, arrugula, mela granny smith. Accompany with favorite dressing.

- Sformato di pera.
Peel, core and cut pear in slices and then cubes. Soak in lemon to prevent browning, add dark brown sugar to taste, let rest.
Make a dough of whole wheat flour, milk, butter, sugar eggs and baking powder until elastic. Line baking dish and place in 200C oven until slightly gold on top.

Place pears on top of dough, decorate with strips of dough. Bake until golden at 200 C. Dust powdered sugar before serving if desired.
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Somehow I did not manage to sketch much during the seminar days. Here are a few so far which I hope to surpass in quantity this week. These are guache, ink and/or pencil on paper.

Until next week friends, I hope you are happy and smiling!

Photos of weeks 3 and 4 here.