If Once You Have Slept on an Island

Author: Kirsti Kay, Dinner, Food, Food & Drink, Inspiration, Recipes, Savories, Travel

If once you have slept on an island
You’ll never be quite the same;
You may look as you looked the day before
And go by the same old name,
You may bustle about in street and shop
You may sit at home and sew,
But you’ll see blue water and wheeling gulls
Wherever your feet may go.
You may chat with the neighbors of this and that
And close to your fire keep,
But you’ll hear ship whistle and lighthouse bell
And tides beat through your sleep.
Oh! you won’t know why and you can’t say how
Such a change upon you came,
But once you have slept on an island,
You’ll never be quite the same.
— Rachel Lyman Field

Eagle Island 1

The first time I stepped foot on Eagle Island, it was so foggy I could only see a few steps in front of me. My boyfriend (now husband) Aaron had been telling me about this island since we met—his most special place, his Disneyland, his Paris. We had traveled by plane, car and boat to get there. I couldn’t see more than a few feet in front of me, but the moment I stepped foot onto the shore, I understood that I was in a rare and magical place.

Eagle Island 2Eagle Island is only about a mile-and-a-half long by half-a-mile wide, but there are so many self-contained universes. There is a farmhouse in the middle of a big meadow, which is the hub of the island; a forest that has mysterious fairy bowers hidden throughout the trees, which no one lays claim to; an old schoolhouse from the 1800s that has not been touched inside for more than half a century; a small, but beautiful, cemetery; a lighthouse; a tiny post office; and a handful of gasp-inducing beaches so cinematic that they make you want to spontaneously burst into a rousing sea shanty.

Eagle Island 3The quiet splendor of this island rivals any great city I’ve ever been to, but what makes Eagle Island so special is that you feel like it belongs to you. You have to try hard to come in contact with other people here, so you can have the rare experience of not battling crowds, not angling for a better view or a perfect spot on the beach. You can just be still. You can listen to the sounds of insects buzzing. You can smell the ocean and feel the breeze on your skin. It’s not often we can be truly alone in beauty, and the island is restorative in ways other places can never be. The island belongs to you and you belong to it, and it’s a relationship you don’t take lightly. You want to nestle into her and whisper, “Your song is heard. Your people are dear to me, too. I will keep your secrets.”

Eagle Island 4Only a handful of people own cottages on the island, but there are many cottages of all different sizes that are available for rent. There is the Doll House, which is adorably tiny, all the way up to the Hill House, which has six bedrooms. The cottages have a cozy, vintage vibe that you usually only see in magazines meticulously curated by a dozen city people who may never have even been to an island. Treena and Krista are your island hostesses, and their bohemian loveliness is sprinkled over everything.

Eagle Island 5Aaron and I were able to spend a week on Eagle in August and we had, as always, the most wonderful time. The first several days were foggy, but warm, and the mist gave the island a dreamy New England feel. Then the weather changed and everything was sun-dappled and beautiful with seagulls singing in the sky and sailboats gliding through the sea. It’s hard to believe, but on an island with so few people, we had a very active social calendar. We had friends over for dinner, ate fresh lobster caught that day, and ended the evening with a sing-along. On another night, we went to Krista’s cabin for dinner and watched one of the best sunsets I have ever seen. Another night was a surprise cocktail party for Aaron’s moms’ anniversary. We were also invited to a lovely brunch, took long walks followed by long naps, had an impromptu lunch at the farmhouse where Krista whipped up the most delicious pasta with kale picked from the garden, read, and even made a short horror movie. We did everything and nothing and every second was grand.

Eagle Island 6

Several years ago, after visiting the island for more than 25 years, Aaron’s moms built a cottage on the island. Actually, they call it a cabbage—part cabin, part cottage. It’s warm and inviting and filled with laughter and music and has the most glorious view of the ocean. I love to sit out on the deck with the family, talking, drinking wine and watching the sunset. Even as we chat about this or that, we are each in the moment, recognizing the specialness of where we are, knowing how lucky we are to be able to sleep on an island—Eagle Island—and aware that none of us will ever be the same.

Eagle Island 7
KRISTA’S EAGLE ISLAND KALE PASTA

INGREDIENTS
I lb. penne pasta
¼ cup extra virgin olive oil (plus more for drizzling)
2 bunches kale, cut from the ribs and roughly chopped
4 cloves garlic, chopped
½ cup cherry tomatoes, cut in half
¼ cup salty, pitted green olives
2 Tbsp. capers, drained
¼ tsp. red pepper flakes (optional)
4 Tbsp. (or to taste) Bragg’s Liquid Aminos (you can substitute soy sauce)
2 Tbsp. fresh basil, torn
salt and pepper, to taste
grated Parmesan

INSTRUCTIONS
Heat olive oil in large saucepan over medium low heat. Add kale and garlic and sauté until kale is soft, making sure not to brown garlic, about 7-10 minutes. Turn heat up to medium, add cherry tomatoes, olives, capers, red pepper flakes (if using) and Bragg’s Aminos and sauté 5 more minutes, until tomatoes are soft and heated through. Stir in basil and remove from heat.

Meanwhile, cook penne in lots of boiling, salted water until al dente. Drain pasta and return to pot. Add kale mixture and stir to combine. Add salt and pepper to taste. Sprinkle with the grated Parmesan and serve. Makes 6 servings.

S.W.O.O.N. Stamp
Stuff Worthy Of Our Notice™ in this post:

Eagle Island

 

If you’d like to rent a cabin on beautiful Eagle Island, please contact Treena and Krista at Eagle Island Rentals.

 

Advertisements

Margie’s Quinoa – This Recipe Will Change Your Life!

Author: Kirsti Kay, Dinner, Food, Food & Drink, Recipes, Savories, Wellness

Margie's Quinoa 1I’ve never been a huge quinoa fan. Let’s just get that out on the table now. I don’t hate it, but I don’t crave it, I don’t order it, and I don’t cook with it. I like lots of other healthy grains like farro, lentils, and bulgur, but quinoa has a funky texture and, like tofu (which I am also not a big fan of), you need to add a lot of flavor to make it taste good. So when my friend Margie told me that she and her husband ate quinoa every week, Monday through Thursday, I was shocked. But also fascinated (and a little obsessed).

I know this is a blog about stuff to swoon over—don’t be fooled, this story has a fairytale ending—but before quinoa had me in her thrall, I was a disbeliever.

When Margie first told me about her quinoa regimen, I thought she made a different recipe every week. I even started sending her quinoa recipes I came across, but she makes the same one. Every week. Being the kind of person who loves variety so much I don’t even like leftovers, I was curious about why she and her husband Michael committed to this way of eating. I interviewed Margie exclusively for The Swoon Society:

What made you decide to be so structured with your weekday eating?
We structured our weekly meals mainly because my husband had gained 20+ lbs from our cooking and wine drinking every night of the week. He decided the way to combat this problem was to rely on the Catholic method of living…sin and repent!

He thought if he could eat moderately during the week, he could indulge himself on the weekends, and it should all balance out. He also gave up drinking alcohol Mon-Thurs. Once I saw how much easier it was to eat the same thing every night and not have to worry about what I was going to make for dinner every night or make daily trips to the market, I got on board with the process.

Do you ever get sick of eating the same thing 4 days a week?
We eat this dish Mon-Thurs, and have been doing so for several years. Of course we get tired of eating it sometimes. We take a break if our schedule is such that we won’t be home to eat the dish at least three days during the week. When we go on vacation, we don’t watch what we eat. By the end of every trip, we always say we can’t wait to get back to eating quinoa! We never feel overly full when we eat it or go to bed on a full stomach.

Do you ever vary the recipe?
The recipe has evolved over the years, mostly in terms of which vegetables we use. We switch off between the three Trader Joe’s simmer sauces from time to time.

Do you think it has had an impact on weight loss?
For my husband, who has a tendency to overeat, it has been very impactful to structure our diet this way. It’s very easy to see where you are overeating or where to cut calories when your diet is so structured. This method of eating also has a huge impact on time. It’s shocking how much time you have for yourself when you don’t have to cook dinner and clean up afterwards. Evenings become a time to relax or a productive time doing other things. It might even get you to bed earlier, which will have a positive impact on how much sleep you get. Nothing bad comes to those who eat the same thing for dinner every night!

Where did you get the recipe?
The original dish was a brown rice and black bean base. Once quinoa started to become popular, I switched to it and began messing around with the recipe. My goal was to keep it as simple as possible and to have all the ingredients come from Trader Joe’s. Their pre-cut veggie options are convenient and plentiful. But, of course, you can use any veggies you like.

I started telling other friends about Margie’s diet and, invariably, they would become intrigued and ask for the recipe. I thought all the reasons Margie ate this way were valid and, if I was going to write about it for the blog, I should try it myself. My husband was game. I went to Trader Joe’s with my list and made my first batch.

Margie's Quinoa 2There are many great things about this recipe. One is that everything IS available from Trader Joe’s. I’m used to going to about three different stores to get ingredients I need for the week, so already I was pretty excited. The second great thing is that it’s very quick and easy to prepare. I don’t have a Crock-Pot, so I just put everything in a big pot and cooked it until the veggies were done. The third, and most remarkable thing about this dish, is that it is delicious! My husband and I were both surprised. It does not feel like we are compromising, especially with the addition of avocado, a splash of Tabasco, and occasionally some light sour cream. I actually look forward to eating it each night. And, it has practically no fat! Of course, the avocado adds fat, but as we know, it’s the GOOD fat, so it doesn’t count. This, on top of no cooking and no clean up, makes Margie’s recipe something to definitely swoon over!

We have tried this for two weeks and are going into our third. We talked about adding some grilled shrimp this week. Also, I added garbanzo beans and fresh corn to the mix – it’s wonderfully customizable to what’s fresh at the farmer’s market or easily available at good old Trader Joe’s. Last week I was in Vegas for a convention and I’ll be damned if I wasn’t looking forward to getting back on the quinoa wagon.

I might not give up wine, but I’m definitely incorporating this way of eating into my life on the regular. Both my husband and I feel better and maybe we will also lose some weight. As far as having all that extra time…perfect for blog writing.


MARGIE’S QUINOA

Add ingredients into the Crock-Pot in this order (or put into a big pot):
1 cup rinsed quinoa, any color of your choice
2 cups of the broth of your choice
1 28 oz. can organic diced tomatoes, no salt added (I fill the can about half way full with water to rinse it and add that to the pot)
1/2 jar Trader Joe’s Curry Simmer Sauce (refrigerate and save the other half for next week – Trader Joe’s has 2 other flavors of simmer sauce you can try as well.)
1 bag cut butternut squash (I cut the larger pieces in half or quarters so they will cook through)
2 – 3 zucchini squash, slice the long way, then cut in 1/2” slices
1 bag sliced cremini mushrooms
2 handfuls of any leafy green (I like spinach)
1 generous handful of shredded carrots

Cover pot and cook on high for 3.5 hours. You can stir once towards the end, but you don’t have to. (If you are using a regular pot, simmer, covered, until the veggies are cooked through – about 45 minutes.)

When it is finished, add 1 can of drained black beans and a cup of frozen peas for color.

This will feed 2 people, 4 meals. We add a small amount of protein like cooked ground turkey or roasted chicken, sour cream or hummus on top, and avocado.