Big guy and little guy are both napping. Outside the first bit of rain is falling. I expect with Hurricane Irma we will be getting a lot more. For now, though, the rainfall feels peaceful and refreshing–perfect for mid-morning nap time. Piper and I have been packing her school lunch together the night before, which… Continue reading Morning musings
Our afternoon was bathed in sunlight and peace. I had just transferred some laundry when I felt it; the dining room was all glowing and the wood floor was warm on my bare feet. I put on some Iron & Wine, who I hadn’t heard in a while, and felt blown away by Sam Beam’s… Continue reading Banana bread with Piper, Happiness Soup, and Iron & Wine in the afternoon.
Yesterday I had some fun in the kitchen preparing a few colorful recipes from the Simple Vegan Blog, which is run by a lovely couple in Spain. I definitely want to check out their Horchata and Tortilla Espanola recipes down the line. Yesterday, though, I decided on their vegan Cobb salad for lunch, quinoa Tabbouleh… Continue reading Eats, lately.
Piper and I sat together on the edge of our favorite fountain and read A Day at the Seashore. The sound of water rushing over stone, the feeling of a cool breeze and warm morning sun against our skin brought the story to life and left us longing for our own seaside escape this weekend. Naturally, on… Continue reading A day at the beach
Bob’s Red Mill makes a dried soup mix that cooks up thick and creamy in less than an hour. Simply called Vegi Soup Mix, it includes wholesome ingredients like yellow split peas, green split peas, barley, lentils, and small pasta. One cup of dried mix simmered in four cups of water for under an hour… Continue reading In the kitchen in the afternoon: Bob’s Red Mill Vegi Soup Mix and Apple Pumpkin Muffins
Does the mention of iced green juice, a trio of exotic dips with pita bread and spicy homemade vegetable soup served hot set your stomach grumbling? What about pita stuffed with warm falafel, Israeli salad, and a generous drizzle of tahini sauce? Stuffed pepper filled with sautéed mushrooms, a “mélange” of greens, and wheat berries that pop… Continue reading Meze 119
As an unabashed bean lover, I felt immediately drawn to Alice Waters’ recipe for Cranberry bean gratin in The Art of Simple Food. Flavorsome cranberry beans are first cooked from scratch, and later sautéed in a variety of aromatic vegetables and tomatoes. The mixture is transferred to a baking dish, drizzled with olive oil, and… Continue reading Cranberry bean Gratin