Starting Over

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“You know what’s funny? This is the first time in my life there’s no one waiting at home for me. I don’t even have a home to come back to.” -Liz Gilbert in Eat Pray Love

After re-watching that scene, I can’t help but feel the jolt of goosebumps travel from my shoulders, down to my toes, and back up again. The feeling is eerily familiar. I had just experienced my own similar Eat Pray Love journey not too long ago. Liz was leaving behind everyone she loved; everything she knew. I, too, left behind everyone I loved and everything I knew.

I had reached a point in my life back in California, where nothing felt right. 

I began to feel the pangs of every decision I had made up to that point. Wasn’t this the life I had procured for myself? I (just like Liz) actively participated in creating this life, so why wasn’t I happy? I began to accept something I knew deep down inside for a very long time–I needed to start over. I wanted to move somewhere where I could become inspired again. I wanted to go to a place where I didn’t know a single person. After telling my story to a well known astrologer/medium in the Bay Area, she agreed and told me (as Ketut Liyer prophesied to Liz in Bali) that I needed to move and start over somewhere new. Together we consulted the spirits, and of all the cities and countries we examined, they (we) chose Portland. That was the moment I decided that I would have to figure out a way to move out of Oakland, and then save up enough money to make my way up North.

I didn’t have any housing planned, nor job lined up. Just the sheer determination and faith in the process that I would make it work. The only thing that had kept me in Oakland for as long as it did, were the friends I made within the four years I lived there. Saying goodbye to those friends truly was the hardest part; my friends are an extension of my family. After four years, I guess you can say I fell out of love with Oakland, as Liz fell out of love in her marriage. So she ended it. And I did as well.

I admit, it wasn’t an easy process, but thanks to my willingness to never give up, and meeting a group of truly amazing people (the new friends I’ve made here have been such a blessing and have helped me get through the many obstacles I encountered) I managed to set out and do exactly what I intended to do: start a brand-new life. The rush of being inspired again gives me goosebumps. The good kind. So while my journey here is far from over, I believe that I’ve started a new chapter in my own Eat Pray Love story.

Because it’s February (with the Hallmark holiday of Valentine’s Day just a few away) I thought I’d partake in the festivities and create a menu of Eat Pray Love-inspired recipes, featuring cuisines from the countries Liz visited.

I hope my story (or Liz’s) inspires you to partake in your own Eat Pray Love journey.

MENU

ITALY:  Roasted Asparagus with Black Olives, Lemon Vinaigrette, Pecorino Romano and a Soft-Cooked Egg

INDIA: Butter Chicken with Rice and Homemade Naan

INDONESIA: Gemblong Sweet Rice Fritters with Coconut-Caramel Sauce

 

(Editor’s Note: All movie screenshots in this story are property of Columbia Pictures.)

Dolce Far Niente

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When brainstorming recipe ideas for the “EAT” section of this story, I had so many dishes to choose from. I mean, Liz ate such wonderful food in Italy–what to choose? Pizza in Napoli! Spaghetti in Roma! Tacchino in Toscana! But I was so enamored with the whole idea and simplicity of dolce far niente, as described by the character Luca Spaghetti, which means “the sweetness of doing nothing. So I went with it. As Americans, we do tend to live a lifestyle in which we feel that we have to “deserve” a break or a reward. I thought the approachability and charm of Liz’s dish with the hard-cooked egg, olives, cheese and roasted asparagus that she made (while dressed in a beautiful silk négligée at that) in a scene in the movie was perfection. Here’s my interpretation of the dish below.

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Roasted Asparagus with Black Olives, Lemon Vinaigrette, Pecorino Romano and a Soft-Cooked Egg
Serves 1

INGREDIENTS
7 each asparagus spears
2 tablespoons olive oil
kosher salt, to taste
1/4 teaspoon dijon mustard
1 small garlic clove, peeled and smashed
1/2 lemon, juiced (peel reserved for grating)
3 tablespoons extra virgin olive oil
1/4 cup black olives, drained, pitted and lightly smashed
1/8 cup Pecorino Romano, grated
1 each egg

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METHOD
Preheat the oven to 350º F degrees. Wash the asparagus and snap the ends to remove the tough edges. Place the asparagus spears onto a baking sheet, giving each spear enough space between each other. Drizzle the 2 tablespoons of oil and sprinkle the salt. Roast the asparagus for 7-10 minutes, till slightly tender.

While the asparagus is roasting, add the dijon, garlic and lemon juice into a small bowl, stirring together to incorporate. Drizzle the rest of the olive oil into the bowl. Set aside.

Fill a small saucepan with water and heat to boil. Slowly add the egg into the boiling water. Set a timer for 6 minutes. Turn the heat down to low. After 6 minutes, turn off the heat and set the timer for an additional minute, then place the egg in an ice bath. Let the egg sit in the ice water for another minute. Remove the egg and lightly crack the top and base, gently removing the shell so as to not break the egg yolk. Set aside.

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ASSEMBLY
Place the asparagus spears onto a plate. Add the black olives. Lightly drizzle the vinaigrette over the asparagus and olives. Using a Microplane, grate the Pecorino Romano and lemon peel over the plate. Gently place the egg over the asparagus and break that yolk upon serving!

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(Editor’s Note: All movie screenshots in this story are property of Columbia Pictures.)