While with an eye made quiet by the power of harmony,
and the deep power of joy, we see into the life of things.
Tintern Abbey, Wordsworth
We went sailing this weekend with our friends, George and Shannon. Since the World Cup trials were being held on the San Francisco side of Angel Island, we joined all the other Sunday sailors on the leeward side for a beautiful afternoon on the water.
With each expedition, I learn a bit more about the art of sailing, about the skill, sensory involvement and intuitive leaps required to capture the wind and steer the boat. It is, above all, an exercise in mindfulness.
In her book, Mindfulness, which we’ve visited in the past three posts, Ellen J. Langer writes: “When our minds are set on one thing or one way of doing things, mindlessly determined in the past, we blot out intuition and miss much of the present world around us. If Archimedes had had his mind set only on taking a bath, he probably would not have discovered the displacement of water. By keeping free of mindsets, even for a moment, we may be open to see clearly and deeply. In an intuitive or mindful state, new information, like new melodies, is allowed into awareness.”
Unlike the straight line motion of a motor boat, a sail boat gets from Point A to Point B in a rather zig-zag course, jibing and tacking all the way. And when the wind shifts constantly as it does on the Bay, then the challenge - and the pleasure - is the marriage of mind, body, current, wind and boat.
A novice, I am learning to feel the wind against my face and steer accordingly, to see the wind and current in the color of the water. Each time, the sails seem a bit less intimidating but no less awesome. I love my time as passenger, slicing through the water with no engine, just the rush of wind and sea spray. Now I’m beginning to appreciate zen and the art of actually sailing the boat.
Sunday’s voyage with George and Shannon was not only great fun. The outing allows me to keep a promise I made in an earlier post. Every now and then I write about food and throw in a recipe. Health-minded readers have suggested that I consider something other than ten-layer chocolate cakes and such. Our lunch on water included an edamame salad...healthy, easy to make and take on a picnic...whether by land or by sea.
Bon voyage, y’all, and bon apetit!
|Edamame salad, chicken salad with homemade dill mayonnaise, and crackers|
in Dollar Tree baskets with a dishtowel liner and a dishcloth napkin:
easy to manage on the boat. Okay, so we had oatmeal/raisin cookies, too.
But, as desserts go, not bad.
- 1 bag frozen shelled cooked edamame, thawed
- 1 cup fresh corn kernels or 4 ears of corn
- 1/4 cup finely diced scallion
- 1 diced red pepper
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup canned or frozen (thawed) black beans
- 1 large or 2 small/med avocados diced
- 1/4 cup chopped cilantro
- 1 teaspoon grated fresh ginger
- 2 teaspoons honey
- scant 1/4 cup seasoned rice wine vinegar
- 3 tablespoons olive oil
- juice of 1 lime
- pinch of salt and fresh cracked pepper
- 1/2 cup sliced green onion
Preheat the oven to 400 degrees F.
Whisk together the grated ginger, honey, rice wine vinegar olive oil and lime juice and set aside.
Place the corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine.
Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the corn begins to brown. [NOTE: If on the cob, corn can be grilled, cut off and tossed with the other ingredients with no olive oil.]
Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the red pepper, cilantro and edamame to the corn mixture and toss with the ginger/honey dressing to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.