It has always struck me as odd that we celebrate this particular day as a moment when we somewhat arbitrarily decide that all our mistakes, sins of omission and commission, the struggles and disappointments of an entire year can be put behind us.  And the day itself is an accident of the calendar, marking neither a spiritual anniversary nor an astronomical mark.  Would it not make more sense to celebrate the end of things and the beginning of something new 11 days earlier, on the winter Solstice, the longest night of the year?   Surely, that day is the moment when things truly begin anew, when daylight begins its long struggle back into our lives, when the promise of spring and new life can be heard, however faintly, in the blanketed winter landscape.

But no matter.  Our traditions and our calendar tells us this is the day when we assure ourselves that renewal is possible, and however difficult the previous year has been (and who isn’t thrilled to see 2009 over and done with?), the next will be better.  And  though a fantasy it may be, it is a good promise to make to ourselves.  We need to have a little faith that not only does life progress in mostly positive ways, but also that we can in fact do things that will help it along.

Like most of us, I make resolutions each January 1, and though by the following December I often regret that I’ve not kept them all, or done as well as I could have, it is good to have goals.  I offer a few thoughts on ways to make them that have worked for me.

–Make them reasonable.  Don’t promise yourself you’re going to double your income or fall in love with a movie star unless there’s an outside chance you can make that happen.

–Make at least a few of your resolutions about friendship. Renew old ones.  Find ways to make new ones.  Celebrate your connection to others, and the world.

–Promise to treat yourself well.  Health, a balanced body, access to energy and awareness count for more each day than money or trips or possessions.  I never seem to exercise as much as I promise myself each year, but devoting just a few minutes a day to yoga or meditation or simply reading does wonders for the soul.

–Spend time with those you love.  Make the time worthwhile.

–Clean your desk.  I’m off to do that now, and finaly to hang pictures on the walls.  A blank slate is never completely blank, but order can help you keep your focus clear on what lies ahead, and makes it easier to listen to your inner voice, too often drowned by the chatter of the world.

–Clean the fridge:  discover treasures there, and use them in imaginative ways.

On that note, here’s an idea for a New Year’s Day brunch dish, a favorite in my family.  It’s a wonderful way to make use of the scraps of other holiday meals, exercises your imagination and vision (5^th Chakra), and provides a great source of protein energy (1^st).  It’s also a wonderful dish to whip together while still in your pajamas, or whatever state you find yourself in after the previous night’s festivities.

Wishing you all a joyous New Year’s Eve and a magnificent 2010!

The Chakra Chefs

New Year’s Day Frittata

6 eggs

1/2 cup milk

1 tbs butter

Salt and Pepper

½ cup grated cheese (parmesan, swiss, cheddar…whatever you’ve got

¼ cup chopped fresh parsley

other dried herbs

Fillings:

The great thing about a frittata is that you can use up all kinds of stuff from the back of your fridge.  Whatever you use will give the dish a unique character.

Roasted red or yellow peppers, cut into thin strips

Steamed brocolli, roughly chopped

Caramelized onion

Green onions, chopped fine

Fresh herbs

2-3 strips cooked bacon, crumbled

Chopped leftover turkey

Chopped tomatoes (drain and seed if using fresh)

Sun-dried or oven-roasted tomatoes, chopped

Use your imagination

Pre-heat oven to 400 degrees.

Beat the eggs with the milk in a large bowl with the salt and pepper, and fold in the other ingredients of choice.  Reserve 1/3 of whatever cheese you’re using to top the frittata.

Heat a large, oven-proof skillet over medium high heat for 1-2 minutes.  Add the butter.  When the butter’s foam begins to subside, pour in the egg mixture.  Gently stir by pulling the eggs from the outside edges towards the center, cooking for 2-3 minutes.

When the bottom of the frittata has begun to set, but the top is still runny, place the skillet in the preheated oven.  Cook for 8-10 minutes, until the top is golden and the frittata has risen slightly.  Sprinkle on the remaining cheese after about 4 minutes.

When the frittata is done, remove from oven and slide it from the skillet onto a serving platter.  Serve immediately, cutting it into wedges, along with a simple green salad and some crusty French bread.