Half Moon

Clear sky enough to see this reflected light of the moon. Rain comes and goes and last night lightning rattled dreams with it's thunder. Stunning culmination of a day filled with hours of boredom, providing me with ample opportunity to be mindful and challenge myself to find joy in the present. Not easy. I have cashier elbow. Light duty is beyond light. It's inane. Empty. Pointless. But it's the way to a healed elbow, apparently, so I dive into the shallows of Light Duty letting my mind wonder where it will while dusting wine bottles, replacing labels on old bulk spice jars, and randomly facing (pulling product to the front of each shelf) the store. Ah, but I did find one very worthwhile task... researching yummy vegan recipes to surprise my darlin'. Here's one. It won't be a surprise but it'll still be fun.
  
Baked Ginger Pears

• 6 large organic Bosc, Comice or D’Anjou pears
• 1 1/2- to 3-inch piece of ginger root
• 4 to 6 cups organic apple cider

Preparation

Wash pears, do not peel and do not remove stems. Cut lengthwise. With a teaspoon, scoop out just the pith and seeds — or leave as-is for a more rustic appearance. If preferred, the 12 halves can be sliced again lengthwise, for 24 quartered pieces.

Arrange pears, cut sides up in a baking dish. Grate unpeeled ginger root onto a plate.

Gather grated ginger, squeeze over pears and then scatter. Pour cider over pears, until they are nearly covered. Bake in a pre-heated 350° F oven for one hour. Remove and let cool. Serve at room temperature or chilled.

Recipe by Goldie Caughlan, PCC Nutrition Education Manager

Source: Sound Consumer November 2007