My friend M, who lives and studies in Cambridge, told me that she is thinking of going to Norway at the end of the week.  She paused, corrected herself.  “No, I don’t think I’m going. I am going.”  She is flying to Bodø, just north of the Arctic Circle, in the hope of seeing the Northern Lights.  It’s a gamble – the trip will cost a few pounds, it will be -20 to -10 degrees (that’s Celsius), she will stay for a week, and she may or may not see the Aurora.  It’s kind of finicky that way.  But she’s going, and it will be what it will be.  And if she gets lucky – well.

She sent me this lovely time-lapse video of the Milky Way in Joshua Tree, a desert outside Los Angeles.  It inspired her to take a chance and make the trip.

I didn’t make a New Year’s resolution for 2011.  Not a specific one, anyway.  Last year, my resolution was to become a vegetarian, and for reasons of ethics, health, consciousness, and connection, it’s been one of the best choices I have ever made for myself.  But instead of trying to create something new for this year, I want to dig through these layers of myself and find clearer expression of who and what makes me feel expansive and overflowing.  I want to be inspired, I want to feel light in my body, I want to dance more and see more and paint more and learn more from my friends and my surroundings.

Last year, 2010, was a total slog until the summer, until we reached the core of it.  Overworked, emotionally stagnant, and depleted.  Once June rolled around, I remember thinking, “Damn, 2010 is a really horrid year.  It’s the middle of the year and nothing has improved and this sucks.”  And then everything flipped.  Without dwelling on details, I had been planting seeds during that winter slog.  I had no idea which actions and connections I was constructing would amount to anything, and most of the time, it felt like nothing would amount to much – but some of those seeds brought in so many good things, and the second half of the year was incredible.  I got my dream job, I moved into my dream apartment, I built some relationships with some beautiful and brilliant people, and it all worked out.

You really just don’t know how things will evolve.  The best you can do and to keep pushing forward in a way that feels purposeful and driven, and trust yourself in the process.  And if you feel inspired to travel to Norway to see the Aurora Borealis – hell.  Do it.

These lentil walnut burgers with mushrooms and spinach make for such a filling winter meal that doesn’t weigh you down.  The mushrooms, lentils, and nuts feel authentically seasonal, and topped with melted cheese, these burgers are great on a bed of mixed greens.  The recipe requires a lot of mincing, but otherwise it’s pretty easy and you can saute the veggies while the lentils cook.  The burgers can be made up to several days in advance and stored in the fridge until just before cooking.  Uncooked burgers can be individually wrapped and frozen, but defrost them before cooking.  I’m looking forward to these babies for lunch this week.

Check out my 8track for a 10-song aurora borealis playlist to tune into while you’re cooking.

lentil walnut burgers
(adapted from Mollie Katzen’s Moosewood Cookbook)

¾ cup dry lentils
1 ½ cups water
2 T cider vinegar
1 T olive oil
1 cup finely minced onion
4 to 5 large cloves garlic, minced
about 10 large mushrooms, minced
½ cup very finely minced walnuts
1 t salt
optional: ½ lb. fresh spinach, finely minced (If you like. I like.)
1 t. dry mustard
fresh black pepper, to taste
½ cup fine bread crumbs

1. Place lentils and water in a small saucepan and bring to a boil.  Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone.  Transfer to a medium-sized bowl, add vinegar, and mash well.

2. Heat oil in a skillet.  Add onions and garlic and saute over medium heat for about 5 minutes.  Add all remaining ingredients except the breadcrumbs, and saute for 5 – 10 minutes, or until all the vegetables are tender.  Add the saute and crumbs to the lentils and mix well.  Chill for about 1 hour before forming patties.

3. Form 4-inch-diameter burgers.  Fry in a small amount of hot oil on both sides until heated through and crispy on the outside, or broil for 5 – 8 minutes on each side.