Funny its only 9:00pm, but I’m still trying to adjust to it getting dark at 5 and it feels far later than 9. I will say though, its always wonderful to find out the day is not as far gone as you believed it was… indeed there is time yet for another cup of tea!
Seasons are interesting markers of time. For me they seem to heighten its passage, I am either anticipating what is coming next, or lamenting the loss of what is now gone... Growing up with only two seasons that didn’t much affect ones dress or activities, life felt slower. Maybe that had more to do with simply being young and unaware of the bigness of life... Maybe both...
This year winter has been a long time coming and has conveniently coincided with a great deal of change in my own life that has left me feeling as desolate and cold inside as it is outside. I HATE WINTER! I just want the sunshine, warmth and green leaves...
*Ahh… tea…*
I’ve felt rather gloomy and sad for a while… but I don’t think I can manage that long term. It’s just no fun... So enough! There are still plenty of mornings where the sadness settles around my heart and takes a good deal of shaking, but really, I am glad for life. Glad for the full spectrum of colors and emotions that living it offers… I am thankful for the seasons that bring a chance for change… So rather than a season of dormancy ahead I have decided to embrace this season of my life with good things, and new things... and FUN things...
I am reading. Currently enjoying Memoirs of a Geisha…
I’m enjoying the ritual of the farmers market every Saturday morning and making delicious, hearty meals with local produce such as this yummy soup:
RED LENTIL SOUP WITH GREENS
1 1/4 cups red lentils
1 tsp. salt
2 Tlbs. olive oil
1 1/2 tsp. black mustard seeds
1 1/2 tsp. anise or fennel seeds
1/4-1/2 tsp. red pepper flakes
1 Tlbs. grated ginger root
1 garlic clove, minced
4 cups rinsed, drained, and chopped fresh mustard greens, swill chard, spinach or KALE!!!
1/2 tsp. salt
3/4 cup coconut milk
Rinse the lentils and drain. In a soup pot, bring 5 cups of water, the lentils and salt to a boil. Reduce the heat to a simmer, cover, and cook until tender, about 30 min.
While the lentils cook, warm the oil in a saucepan on medium heat, add the black mustard seeds, and cover until they pop. Stir in the fennel, red pepper flakes, ginger, and garlic and cook for a minute, stirring constantly. Add the greens and the salt and cook, stirring frequently, until the greens are just wilted. Stir in the coconut milk and simmer for a minute. Remove from heat.
When the lentils are sot, stir in the greens and coconut milk mixture and add salt to taste.
***from Simple Suppers, a moosewood cookbook.***
SO GOOD... but you really have to like the flavor of anise...
I am teaching myself/taking guitar lessons, building up my callouses:
(I AM going to be a rockstar...!)
I am taking my own mini road trips (today to Hagerstown and Harpers Ferry), rocking out to good music, singing at the top of my lungs and driving 80 miles an hour on long and windy roads… wooohooo!!!! Can't catch me! (I LOVE driving...)
And life is GOOD.
PS- is this car hilarious or what?
