It’s just pretty. Photos by me and my camera.
This is all there is to it:
Brussels sprouts and butternut squash tossed with about a tablespoon of olive oil, bake at 350 degrees for about a half hour. Add some dried cranberries and bake for another 3 to 5 minutes or so.
I am quite smitten with these last, lingering days of summer
The sunny breezes and green, green grasses
And the incredible blue of the blue, blue skies
With soft and textured and many-layered clouds
and all the impossibly gorgeous colors
It could make a person wax poetic
if one knew how to wax that way
Here are some ideas for vegan dishes. Sort of a visual recipe card.
Sometimes I just need a reminder that a meal can consist of some simple choices.
Italian green beans and tomatoes are from our garden so those choices were obvious. The arugula was from the farmers market and we added strawberries, a little sweet onion, and cucumbers from our garden.
Today I’m going to attempt to make a Kung Pao Tofu and if that turns out, I will post an actual recipe……and a picture, of course!
It’s over 90 degrees
in the sun and the shade
It’s way too hot
but I’ve got it made
Attitude is improving
as my spirits revive and
soak up sensations of
All things will pass
for bad or for good
I want to remember
(You’d think that I would)
to embrace all the fine stuff
and weather the rough
This is my time
and this is my place;
may I engage with some gusto
and a smidgen of grace
How did blue get to mean sad?
Such a soft, calming color…
I’ve been feeling blue lately
(in the traditional sense)
and for no specific reason
and it’s kind of intense
I can be that way
if that’s the song I need to sing
but I would like to move on through
…and then evolve into something
in the joyful shade of blue.