The morning began with a series of revolved balancing twists. I communicated with my breath.

Ideally, my yoga practice serves as a meditation where the chattering mind can blissfully find a place of stillness. However, sometimes stuff just comes up and I can’t help but to acknowledge whatever it may be then try to let the matter go. Today, said mind moved through overwhelming, undulating thoughts of gratitude and abundance mingled with the joys and sorrows of my last year. Not so terribly unexpected as my birthday almost always finds me in a state of pensive reflection.

Knowing that I would be joining friends for food, drinks and fun later in the evening, I wanted to eat on the lighter and healthier side for lunch. It was simple to cobble together something celebration-worthy with the beautifully chewy and nutty grain farro, as a friend had gifted me with the mother lode of farro (eleven abundant pounds-worth!) which I found left upon my doorstep. I added to the cooked farro, bright Greek-inspired ingredients included in a zucchini fritter recipe I had been testing this past week. The Aegean flavors of dill, mint, lemon, and feta made the transition from a crisp fried treat to my sunny day’s meal in a bowl seamlessly.

The evening began with a festive glass of cool and pale pink bubbles at the lovely Lolita. I communicated with my dear friends.

Farro, Roasted Squash, Mint, Dill And Feta
Serves 2-6 as either a meal or a side dish

1 cup farro, prepared as directed and drained
1 each medium zucchini and yellow squash, cut roughly into 1″ chunks
1 tablespoon chopped fresh mint
1 1/2 tablespoon chopped fresh dill
1 garlic clove minced
1 large scallion thinly sliced on the bias
Grated zest and juice of one lemon
1/4 cup good olive oil, plus extra for roasting the squash
4 ounces feta cheese, crumbled
Kosher salt and black pepper to taste

Preheat oven to 425. Place a sheet pan in the oven and preheat for 3-5 minutes. While the pan heats, toss the squash with a drizzle of olive oil to coat and a healthy pinch of salt. Open the oven and pour the squash onto the heated sheet pan. Roast, stirring occasionally, until the squash begins to soften and brown, 7-10 minutes. Remove the squash from the oven and let rest while finishing the farro.

In a medium bowl, place the mint, dill, garlic, scallion, lemon zest and juice, a pinch of salt and some grindings of pepper. Whisk to combine. Whisk in the olive oil. Fold in the farro, the roasted squash and the feta.

Note: As much as I enjoyed this on its own merit as a bowl lunch, the dish would be fabulous as a side to lemony grilled chicken, fish, shrimp and scallops.

Horoscope For Cancer July 17: “You’re on the receiving end of another’s generosity today. This morning gives you one more reason to smile and feel ultra grateful. Sometimes, when things are so busy, you temporarily forget how absolutely lucky you are, especially when you think about what could have happened. It appears that you’re being watched over by a loving, die-hard, forgiving angel that won’t permit you to fall off a cliff. You’ve come close, but have managed to exhibit a kind of ‘nine lives’ last minute save, time and again. To make things even better, you receive another thumbs up from someone you trust (and you know how you are about trust). Life is good.”

Damn skippy.