Category Archives: Photograph

Be Okay–starting now

 

fullsizeoutput_a57see me

be

disconsolate

and

weary

even though

there is so much to be happy about

and so much that I appreciate

what is the deal?

why not just be okay while I am okay?

okay.

 

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Image

Now that’s just pretty

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A Spoon from a Tree

So…….my husband made this spoon for me for Christmas. From a branch that was trimmed from our maple tree. The wood is called spalted maple. I don’t plan on using it to cook with since he used danish oil as a finish but it sure looks beautiful in my kitchen.

Looking at the Moon. In the Snow. Without socks

 

Beautiful, hazy moon tonight! The snowy driveway feels good under feet with socks and no shoes — it doesn’t even feel cold on the ground; the air, though, WAY cold!!

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Lunch and cookies on New Year’s Eve

Ending the year with a lunch of mushrooms sautéed in water with garlic pepper seasoning on Schar gluten-free bread with tomato, onion, lettuce, red pepper, green olives, Vegenaise and spicy mustard

Oatmeal cookies for dessert.

……and wondering why photos aren’t showing up as images when I edit them. And they aren’t formatting as tiled mosaic.

What is up with that?!

Veganistic Simplicity

  • Avocado, roasted red pepper, tomato, onion with a little vegenaise and mustard — simple. On a blue plate. Good.

Enough

The News

From the Secret Life of Bees, by Sue Monk Kidd:  “August turned it (the radio) off.  Enough was enough.  You cannot fix the whole world.”

Image

SOUP in the bowl

A Recipe and a Recommendation

I was feeling a little down………. so I made soup.  It seems to be a sure way to improve the mood.  I recommend it.

Using a 2 quart pot, I splashed in a half cup or so of vegetable broth.  Added in (rough-cut):  small onion, a stalk of celery (with some celery leaves), one large carrot, 2 medium potatoes, a stalk of bok choy, and one fresh tomato (from our garden–happy day).  I let each vegetable simmer while I cut up the remaining vegetables and added them in one at a time in the order given.

I sprinkled in some dried:  basil, oregano, onion powder, garlic powder, parsley flakes and cayenne pepper, salt and black pepper.  About a half teaspoon of each if I had to make a guess but probably more like an eighth of a teaspoon of the cayenne for my taste).  Then I pressed a large clove of fresh garlic and stirred it into the mix.

I gradually added in more vegetable broth for a total of about a quart.  Then I threw in a 15 ounce can of organic Cannellini beans — liquid and all.

This is really just to give an idea of how to come up with a quick and easy and delicious vegetable soup.  You can add in (or leave out) anything you like (or don’t like).

Ingredient list:

Onion

Carrot

Celery

Tomato

Potato

Bok Choy

Cannellini beans

Garlic clove

Basil, Oregeno, Garlic Powder, Onion Powder, Cayenne Pepper, Parsley Flakes, Salt, Black Pepper

 

ASPARAGUS RED PEPPER STIR FRY

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This is a picture of how this recipe looked when we made it.  I highly recommend FORKS OVER KNIVES COOKBOOK for simple and healthy and tasty recipes.  I didn’t think something with so few ingredients could possibly taste good.  I was wrong

 SERVES 3 TO 4

Ingredient

    • 1 POUND FRESH ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
    • 1 RED BELL PEPPER, CUT INTO 1/4-INCH THICK SLIVERS
    • 8 OUNCES CREMINI MUSHROOMS, THINLY SLICED
    • 2 GARLIC CLOVES, MINCED
    • 1 TABLESPOON BRAGG LIQUID AMINOS

Instructions

    1. HEAT A LARGE SKILLET OVER HIGH HEAT AND ADD THE ASPARAGUS, BELL PEPPER, AND MUSHROOMS. STIR-FRY FOR 4 TO 5 MINUTES, ADDING WATER 1 TO 2 TABLESPOONS AT A TIME TO KEEP THE VEGETABLES FROM STICKING. ADD THE GARLIC AND COOK ANOTHER MINUTE. ADD THE LIQUID AMINOS AND TOSS WELL. SERVE IMMEDIATELY.

 Notes

MY NOTE:  YOU CAN USE ANY KIND OF MUSHROOMS – WE USED WHITE BUTTON 
MUSHROOMS THE FIRST TIME. 

FROM FORKS OVER KNIVES:
"STIR FRYING IS AN ASIAN TECHNIQUE FOR COOKING MEAT AND VEGETABLES QUICKLY 
SO THAT THEY RETAIN THEIR TEXTURE AND FLAVOR.  IN THIS RECIPE YOU CAN BE 
CREATIVE AND SUBSTITUTE OTHER VEGETABLES, SUCH AS SNOW PEAS AND FRESH, 
THINLY SLICED CARROTS, FOR THE ASPARAGUS."