It’s Earth Day 2010 and now more than ever we should really not only be aware but start taking action to preserve our planet and its resources for generations to come. My mom and I went to see Jane Goodall speak the other night. It was fantastic to see the passion and conviction with which she carries a torch for the cause of not just animals, but the planet and the human race. Her blunt and at times bleak assessment of our current situation has not deterred her from sending out a call to action. She impressed on everyone that the time to simply educate ourselves to the plight of our planet is over. It’s time to start doing something about it.
I’m not a tree hugging fanatic about this stuff. I’m just one of those well intentioned people who makes a concerted effort to turn off the faucet while I’m brushing my teeth and to hang my clothes out to dry when it’s a nice day. I sometimes don’t have the patience to thoroughly clean out my peanut butter jar for the recycling and I throw it in the trash instead. Yes, that makes me feel a little guilty.
Earth Day is just a great reminder for us all to live a better life, for the planet and for ourselves. For Earth Day this year, I’m having some friends over for a organic and sustainable dinner party.
Spinach and goat cheese quiche
Spring greens salad
Whole grain bread
And for dessert: Pears Beaujolais
I’m not going to fill this page with outrageous statistics about how our planet is in peril. God knows there are some whoppers regarding this issue. I’m going to assume that we are all rational people who believe in and are threatened by global warming and I’m just going to let you know that you can learn more about sustainable living on these great websites. Sustainable Table & Sustainable Food. They are a wealth of resources to kick start your journey to treating yourself and the planet a little better.
Even if you can’t commit to big changes, every little bit helps! Just be a little more environmentally aware and have a Happy Earth Day!
1 1/2 cups Beaujolais wine (really, any red wine works, but then it won’t have such a fancy name)
1/2 cup sugar
1 cinnamon stick
3 whole cloves
Two 3-inch strips lemon zest, plus grated zest for garnish
4 ripe pears
Combine the wine, sugar, cinnamon stick, cloves, and zest strips in a large sauté pan. Bring the mixture to a boil over medium heat and cook, stirring occasionally, for about 5 minutes. The sugar should be dissolved and the sauce will have begun to thicken. While the sauce is cooking, peel, halve, and core the pears. Add the pears to the sauce and spoon it over the pears to generously coat them. Cover, remove the pan from the heat, and set the pan on a trivet.
Allow the mixture to cool to room temperature, about 30 minutes. Transfer the fruit and syrup to an airtight container and refrigerate until well chilled, at least 2 hours and no more than 3 days. To serve, remove the cinnamon stick, cloves, and lemon zest and divide the fruit and sauce among 4 bowls.