Posted at 2:11 am , on November 29, 2017
I never miss “Love Actually” during the holidays. “Love the Coopers” is giving it a run for it’s money. A must watch Christmas movie to put a smile on your face.
Posted at 3:59 am , on November 26, 2017
Today we went to the outskirts of Saltillo in an area people have cabins big and small. There are actually free roaming buffalo there. We were lucky enough to see them. Clearly, they are used to being around humans and it was pretty amazing.
Posted at 11:02 pm , on November 24, 2017
Sr. Elizondo and I had breakfast at Trust, a vegan cafe. I ordered the vegan chilaquiles. They were so delicious, even Sr. Elizondo (carnivore supreme) loved them. Now if I could just recreate them at home.
Posted at 12:04 am , on November 20, 2017
I made a lentil soup today that I found on cookieandkate.com. It’s delicious. Two thumbs up for this one!
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- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes, drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- Juice of ½ to 1 medium lemon, to taste
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking. (FYI: I skipped the blender step due to laziness.)
- Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Posted at 2:58 pm , on November 15, 2017
H is for Hawk is a beautifully written book about a falconer who loses her father and buys a Goshawk to train. All through the book she references another book about a man who is ill equipped at training his Goshawk while trying to work out his life struggles. This is an interesting, touching, and intensively descriptive book of surroundings and the English countryside. Some book are better read aloud and this is one of them.
Posted at 4:27 pm , on November 14, 2017
I’m a fan of fresh flower decor. However, it can be expensive. So wha-la! My latest alternative to my fresh flower dilemma. They’re feather looking branches. Although fake, I like these. They’re bold and give a feeling of nature without looking cheap.
BTW: The smaller purple flowers are Mexican Sage from my garden. Two weeks later, they’re just starting to fade. Not bad. I plan on longer cuttings and a larger vase in the future.