Morning sky light and shadow
Pure white daylight
Sunset evening golden glow
Blue light of night
When confronted with rules, limits, boundaries, and hard lines, do we rage, fall asleep, disassociate, blame? Cry? Scream? Give up? Bang on our pans at 7 p.m.? All perfect responses. But then what do we do when the anger subsides, our tears dry up, and it’s 7:05 p.m. and we’re still quarantined and afraid, or sick, and alone?
The Buddha said, “Better to live one day seeing the rise and fall of things than to live a hundred years without ever seeing the rise and fall of things.”
What do we do when everything we use to distract ourselves from the fact of our impermanence is taken from us? Not because we signed up for a Zen retreat, but because of war or disease?
For a culture endlessly intrigued by mindfulness, and by the allure of being truly present, this is our moment. For once, there’s nowhere else to be.
by Bethany Saltman (you can find the full article on Goop)
I’m slowly losing my wellness motivation while self isolating. So I ordered a week of Keto meals hoping it would help.
The plan I purchased is 3 Keto meals per day, Monday through Friday through a company called Plan Uno. I was assured with a written form all meals are being prepared with the necessary Covid precautions taking place. They deliver the meals everyday in insulated bags that I then return to them the next morning when they arrive again. Easy squeezy.
It was the jumpstart I needed and I still got to eat waffles and pancakes. Score!
The downside: I no longer have two of my quarantine past times: cooking and snacking. 😉
Just when I think it’s summer, we get a cold day. Sr. Elizondo made this guisado and it’s worth a post. The juice is especially good.
Makes 4 servings
- 1lb pork leg cut into squares
- 2 Green squash cut into bigger cuts (so it won’t melt into the juice)
- 1/4 inch slice of onion diced
- 3 Roma tomatoes
- 2 Corn on the cobs
- 1/2 Red Pepper cut into squares
Fry meat in small amount of oil until cooked
Add the corn, onion, pepper to the meat and cook for 5 minutes on low-medium heat
In a blender: Put in the tomatoes, 1/4 tsp Cumin, 1/2 tsp Oregano, 1/4 tsp Garlic powder, salt to taste.
Add the squash to the meat and veggies and continue cooking.
Pour in the blender mixture.
Cover the guisado and cook on low temp 15-20 minutes or until well cooked.
Serve with orange tostadas. 🙂
I’m having a proud kitchen moment that I made this. I was a little nervous it was beyond my skill set, but I powered through and it turned out delish.
- ¾ cup canola corn, grape-seed, avocado or sunflower oil
- 1 ¼ pounds boneless skinless chicken thighs
- 12-16 ounces andouille sausage sliced about ¼-inch thick
- ¾ cup all-purpose flour
- 2 medium bell peppers diced small
- 1 large sweet yellow onion, diced small
- 3 stalks celery diced small
- 4 medium carrots diced small
- 6 cloves garlic finely minced
- 5 cups low sodium chicken stock
- 2 medium-size bay leaves
- 8 sprigs thyme
- 1 tablespoon sweet paprika
- 2 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½-1 teaspoon cayenne pepper
- ½ teaspoon finely ground black pepper
- 28- ounces fire-roasted diced tomatoes 2 14-ounce cans
- Season the chicken on both sides with kosher salt and pepper.
- Heat 2 tablespoons of the oil in a large Dutch oven or heavy-duty pot over medium heat. When the oil is hot, add the chicken and cook for 4-5 minutes, undisturbed until light golden brown. Flip to the other side and repeat cooking for another 5 minutes.
- When chicken is browned on both sides, remove it to a plate and set aside. Add the sliced sausage to the pan and cook, stirring occasionally for 3-4 minutes or beginning to brown. Remove sausage with a slotted spoon to the bowl with the chicken.
- Reduce heat to medium-low and add the rest of the oil to the pot. With a metal spatula or wooden spoon scrape off the brown bits on the bottom of the pan. (These will add great flavor to your roux.)
- Add the flour, ¼ cup at a time, stirring constantly after each addition, until all lumps have disappeared.
- Continue to cook on medium-low, maintaining a low but steady simmer. Stir every 3-4 minutes (more frequently during the last 5-8 minutes) until the mixture reaches a deep golden brown color. This will take about 30-35 minutes, depending on your heat level. If the roux starts changing too color quickly, reduce the heat so it won’t burn.
- Add the carrots, bell pepper, onion, and celery and cook 2-3 minutes, stirring frequently. Add the garlic, cook and stir for another 30 seconds.
- Slowly add the chicken broth while stirring. Add the reserved chicken, sausage, bay leaves, paprika, oregano, onion powder, garlic powder, cayenne and pepper.
- Drain the fire-roasted tomatoes through a sieve. Add the drained liquid to the pot. With your fingers break up the tomatoes into smaller bits then add the tomatoes to the pot.
- Simmer for 45 minutes, stirring occasionally. Remove the chicken with a slotted spoon to a plate and allow to cool. When cool, pull the chicken apart into bite-size pieces and return to the pot. Serve warm on its own or with jasmine or basmati rice.
This recipe serves 8-10.
Recipe via thecafesucrefarine.com
Calories430kcalFat30gSaturated fat5gCholesterol82mgSodium541mgPotassium547mgCarbohydrates18gFiber3gSugar5gProtein22gVitamin A5652%Vitamin C36%Calcium68%Iron
After doing my closet switch to summer, I realized I’m really only in need of summer tops.
An oversized linen blouse from H&M
This blouse in a flattering color from Liverpool
And a milkmaid cotton flower blouse also from H&M
Easy and impressive.
YIELD: Makes 4-5 side dish servings
Nonstick cooking spray (I used EVOO)
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan
Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.
In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.
Cook for 30 minutes covered. Then sprinkle the cheese over the top. Put back in the oven uncovered for 15 more minutes.