Listing can be a helpful way to organize your thoughts. Lately, I have been feeling full of ideas and plans but frustrated because I do not know how to execute most of them. I am going to list out some of the things that have been on my mind lately.
-baking a tart
-writing a novel
-writing a new teacher survival guide
-writing a screenplay
-reading authors who wrote from 1916-1930
-taking a yoga class
-taking a cycling class
-practicing French
-making a compost pile
-meditating
-praying for restored vision
The list is short but there are a lot of ideas wrapped up in it. A lot of output. I have been taking a lot of ideas in and it is time to let them out.
Monday, April 26, 2010
Saturday, April 3, 2010
Wednesday, March 31, 2010
A Dead Man's Prayer and Mine
And then he prayed, "God I am asking for two things before I die; don't refuse me-
1. Banish lies from my lips and liars from my presence.
2. Give me enough food to live on, neither too much nor too little. If I am too full, I might get independent, saying, 'God? Who needs him?' If I am poor, I might steal and dishonor the name of my God.
Proverbs 30:7-9
1. Banish lies from my lips and liars from my presence.
2. Give me enough food to live on, neither too much nor too little. If I am too full, I might get independent, saying, 'God? Who needs him?' If I am poor, I might steal and dishonor the name of my God.
Proverbs 30:7-9
Sunday, March 28, 2010
Sundays are Special
Ryan and I have made it a habit to set aside Sunday as a special day. We usually wake up late, drink coffee together (I had a honey latte this morning, YUM!), and then we head to the Hollywood Farmer's Market to buy fixings for a special Sunday dinner and a few days worth of produce.
Today, at the market a new vendor dazzled us with his beautiful array of mushrooms.
He offered patrons more varieties of mushrooms than I have ever seen in my life. Chantrelles, morrels, weird ones that looked like martians with antennas. The variety of mushrooms was overwhelming, and even a little intimidating, but I was after one variety, the portobello, and in this array of eccentric shrooms, the portobello seemed as plain as Jane.
I searched his selection and the only mushroom I could not find was my beloved, portentous portobellos. Last week, Ryan and I searched high and low for them, scouring each vendors offerings, only to leave empty handed, and forced to put my special portobello fajita recipe on hold for a week in hopes of finding these treasures at this week's market. I feared that I would have to wait to try the much anticipated fajitas for another week.
After minutes of searching, I resolved to ask the vendor if he had any portobellos left, hoping that Ryan and my lazy morning had not cost us the joy of savoring these fungi. He informed me that he was not allowed to sell portobellos because three other vendors had monopoly over them at this market.
Sensing my disappointment and not wanting to turn away a customer, he took me aside and whispered his admittance to having a few perfectly plumb portobellos left from the early morning rush before his license to sell them was revoked. He said they were mine, if I wanted them. Upon my request, he beckoned his assistant to procure the portobellos. His assistant scurried to the back of the truck and emerged with a small brown paper bag. I checked the goods to make sure they were as plumb as promised and handed the vendor his dough.
As I made my way to the lettuce man in the next stall over, I eyed the rest of his magnificent display of fungi. Next week, I will buy an array of exotic mushrooms for a special bisque, but today I was content with my portobellos.
Tonight we sliced up our black market shrooms and put them into a fajita. They tasted out of this world delicious.
Try the recipe and let me know what you think (even Ryan loved the salsa and he hates tomatoes).
Portobello Fajitas
2 T olive oil
1 large red onion, thinly sliced
1 large red bell pepper, thinly sliced
4 portobello mushrooms, stems removed and caps cut into strips
1 t chili powder
1/2 t salt
1/4 t cayenne (optional)
4 large tortillas, warmed (I like the Ezekial because they add a nice earthy flavor and are a whole source of protein).
Fresh tomato salsa (recipe to follow) or your own favorite salsa
1. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, cover, and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring a few times, until tender, 1 to 3 minutes. Add the chili powder, salt, and cayenne (if using) and cook, stirring to coat the vegetables with the spices, for 3 to 5 minutes. Reduce the heat to low and keep warm.
2. Place the tortillas on a flat work surface and spread a large spoonful of the mushroom mixture across the lower third of each tortilla. Top each portion of filling with salsa. Roll up the fajitas to enclose the filling and serve at once.
Serves 4
Fresh Tomato Salsa
3 large ripe tomatoes, peeled, seeded, and chopped (This is a lot of work and you loose the nutrients of the tomatoes when you seed them. I threw a bunch of heirloom cherry tomatoes into a food processor, it was quick and easy, and the salsa came out great).
1 small, fresh hot red chile (optional), seeded and minced.
4 scallions, minced
1 garlic clove (or 4, that is how many I used, but we love garlic).
1 T fresh lime juice
1/4 c minced fresh cilantro leaves
salt and freshly ground pepper to taste
1. Combine the tomatoes, chile (if using), scallions, and garlic in a large bowl. Add the lime juice and cilantro, season with salt and pepper to taste, and stir to combine.
2. Cover and let stand at room temperature for 1 hour before serving. If not using right away, store in the refrigerator, where it will keep for 3 to 5 days. Bring back to room temperature before serving.
Makes about 2 1/2 cups
Ryan and I added black refried beans and jalapeno goat cheese to our fajitas. We also had guacamole (because I could not resist the fresh avocados at outrageous prices 4 for $1!) and Ryan's special rice pilaf on the side.
Bon Appetit!
Both recipes taken from Robin Robertson's Vegan Planet.
Today, at the market a new vendor dazzled us with his beautiful array of mushrooms.
He offered patrons more varieties of mushrooms than I have ever seen in my life. Chantrelles, morrels, weird ones that looked like martians with antennas. The variety of mushrooms was overwhelming, and even a little intimidating, but I was after one variety, the portobello, and in this array of eccentric shrooms, the portobello seemed as plain as Jane.
I searched his selection and the only mushroom I could not find was my beloved, portentous portobellos. Last week, Ryan and I searched high and low for them, scouring each vendors offerings, only to leave empty handed, and forced to put my special portobello fajita recipe on hold for a week in hopes of finding these treasures at this week's market. I feared that I would have to wait to try the much anticipated fajitas for another week.
After minutes of searching, I resolved to ask the vendor if he had any portobellos left, hoping that Ryan and my lazy morning had not cost us the joy of savoring these fungi. He informed me that he was not allowed to sell portobellos because three other vendors had monopoly over them at this market.
Sensing my disappointment and not wanting to turn away a customer, he took me aside and whispered his admittance to having a few perfectly plumb portobellos left from the early morning rush before his license to sell them was revoked. He said they were mine, if I wanted them. Upon my request, he beckoned his assistant to procure the portobellos. His assistant scurried to the back of the truck and emerged with a small brown paper bag. I checked the goods to make sure they were as plumb as promised and handed the vendor his dough.
As I made my way to the lettuce man in the next stall over, I eyed the rest of his magnificent display of fungi. Next week, I will buy an array of exotic mushrooms for a special bisque, but today I was content with my portobellos.
Tonight we sliced up our black market shrooms and put them into a fajita. They tasted out of this world delicious.
Try the recipe and let me know what you think (even Ryan loved the salsa and he hates tomatoes).
Portobello Fajitas
2 T olive oil
1 large red onion, thinly sliced
1 large red bell pepper, thinly sliced
4 portobello mushrooms, stems removed and caps cut into strips
1 t chili powder
1/2 t salt
1/4 t cayenne (optional)
4 large tortillas, warmed (I like the Ezekial because they add a nice earthy flavor and are a whole source of protein).
Fresh tomato salsa (recipe to follow) or your own favorite salsa
1. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, cover, and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring a few times, until tender, 1 to 3 minutes. Add the chili powder, salt, and cayenne (if using) and cook, stirring to coat the vegetables with the spices, for 3 to 5 minutes. Reduce the heat to low and keep warm.
2. Place the tortillas on a flat work surface and spread a large spoonful of the mushroom mixture across the lower third of each tortilla. Top each portion of filling with salsa. Roll up the fajitas to enclose the filling and serve at once.
Serves 4
Fresh Tomato Salsa
3 large ripe tomatoes, peeled, seeded, and chopped (This is a lot of work and you loose the nutrients of the tomatoes when you seed them. I threw a bunch of heirloom cherry tomatoes into a food processor, it was quick and easy, and the salsa came out great).
1 small, fresh hot red chile (optional), seeded and minced.
4 scallions, minced
1 garlic clove (or 4, that is how many I used, but we love garlic).
1 T fresh lime juice
1/4 c minced fresh cilantro leaves
salt and freshly ground pepper to taste
1. Combine the tomatoes, chile (if using), scallions, and garlic in a large bowl. Add the lime juice and cilantro, season with salt and pepper to taste, and stir to combine.
2. Cover and let stand at room temperature for 1 hour before serving. If not using right away, store in the refrigerator, where it will keep for 3 to 5 days. Bring back to room temperature before serving.
Makes about 2 1/2 cups
Ryan and I added black refried beans and jalapeno goat cheese to our fajitas. We also had guacamole (because I could not resist the fresh avocados at outrageous prices 4 for $1!) and Ryan's special rice pilaf on the side.
Bon Appetit!
Both recipes taken from Robin Robertson's Vegan Planet.
Saturday, March 27, 2010
Knowing God's Peace
Almost a month ago now, I took a job teaching high school special ed. Last week was my first full week. Overall the week went well with a few bumps and blow-ups, but I ended yesterday with excitement for what God has planned for the lives of my students these last nine weeks and for my heart transformation.
I began work on Monday and Tuesday with deep anxiety about the choice I made to take this job and my capability to handle it. The root of my anxiety is putting myself out there. "Putting myself out there" both literally, getting myself out of the comfort of my home, and figuratively, presenting myself and what knowledge I have to offer these students.
To work through my anxiety, I faced the problem. I walked into the classroom despite my feelings (and a strong desire to drive away and quit). I also prayed a verse from 1 Timothy "For you were not given a spirit of fear, but one of power, love, and a sound mind." I prayed this throughout the day, in my sleep, and when the wave of anxiety hit every morning around 7. I also found a Rita Springer song that I listen to on the way to work that helps me pray for my own spirit and the spirit of this generation I am working with.
By Wednesday morning, I left the house at 7:20 with little anxiety and I had an excellent day with my students. Thursday was a little rougher and Friday left me energized.
God is teaching me to lean on Him for my strength and to walk forth with confidence in life's circumstances. I am learning to trust that God loves me and has the best in mind for me. Allowing myself to believe in these truths has invited peace into my heart and mind because despite what happens during the day God is with me and He loves me.
By the way, if anyone is wondering how I am doing with keeping my commitment to maintaining my joie de vivre, I am doing fabulous. I went out several nights last week to have fun! I did not take any work home with me and I left every day by 3:30. I am really proud of myself.
I began work on Monday and Tuesday with deep anxiety about the choice I made to take this job and my capability to handle it. The root of my anxiety is putting myself out there. "Putting myself out there" both literally, getting myself out of the comfort of my home, and figuratively, presenting myself and what knowledge I have to offer these students.
To work through my anxiety, I faced the problem. I walked into the classroom despite my feelings (and a strong desire to drive away and quit). I also prayed a verse from 1 Timothy "For you were not given a spirit of fear, but one of power, love, and a sound mind." I prayed this throughout the day, in my sleep, and when the wave of anxiety hit every morning around 7. I also found a Rita Springer song that I listen to on the way to work that helps me pray for my own spirit and the spirit of this generation I am working with.
By Wednesday morning, I left the house at 7:20 with little anxiety and I had an excellent day with my students. Thursday was a little rougher and Friday left me energized.
God is teaching me to lean on Him for my strength and to walk forth with confidence in life's circumstances. I am learning to trust that God loves me and has the best in mind for me. Allowing myself to believe in these truths has invited peace into my heart and mind because despite what happens during the day God is with me and He loves me.
By the way, if anyone is wondering how I am doing with keeping my commitment to maintaining my joie de vivre, I am doing fabulous. I went out several nights last week to have fun! I did not take any work home with me and I left every day by 3:30. I am really proud of myself.
Wednesday, March 17, 2010
All of my posts are made of words...mostly because I reflect on what I want to say while I am running, so I don't have a camera to capture what I see and write about. I will be adding images as much as possible.
I realized part of my vision for this blog is to stay connected with friends, but also to share and inspire green living...I will be posting new things I am doing and learning about green living soon.
I am starting a vegetable and herb garden!!! More on this later.
I realized part of my vision for this blog is to stay connected with friends, but also to share and inspire green living...I will be posting new things I am doing and learning about green living soon.
I am starting a vegetable and herb garden!!! More on this later.
Simple Pleasures
1. Sleeping in and waking up next to my husband on a week day.
2. Smells of fresh jasmine and the hot sun on a clear LA day.
3. A fried egg, Irish soda bread, and hot coffee with Ryan.
4. The peace of knowing God has a plan for me and I am working it out each day.
5. Sitting and talking to Ryan's grandma, while a light breeze and the bright sun streaming in the windows.
6. Seeing her joy in Ryan.
7. Cooking dinner with butter.
8. Talking to my mom on the telephone about life.
9. Eating dinner with Ryan (doing just about anything with Ryan constitutes as a simple pleasure).
10. Laying down for a catnap in Ryan's arms before we go our separate ways for the evening.
11. Going for a run in the late evening, the tangerine sun on its way down.
12. Running a different route.
13. Breathing hard and stretching my legs.
14. Children playing in the park with their dads.
15. Sprouting spring flowers.
16. Eating a bowl of fresh, chilled strawberries.
17. Manicured toe nails.
2. Smells of fresh jasmine and the hot sun on a clear LA day.
3. A fried egg, Irish soda bread, and hot coffee with Ryan.
4. The peace of knowing God has a plan for me and I am working it out each day.
5. Sitting and talking to Ryan's grandma, while a light breeze and the bright sun streaming in the windows.
6. Seeing her joy in Ryan.
7. Cooking dinner with butter.
8. Talking to my mom on the telephone about life.
9. Eating dinner with Ryan (doing just about anything with Ryan constitutes as a simple pleasure).
10. Laying down for a catnap in Ryan's arms before we go our separate ways for the evening.
11. Going for a run in the late evening, the tangerine sun on its way down.
12. Running a different route.
13. Breathing hard and stretching my legs.
14. Children playing in the park with their dads.
15. Sprouting spring flowers.
16. Eating a bowl of fresh, chilled strawberries.
17. Manicured toe nails.
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