Some family and friends spent the morning of New Years Eve making these delicate, shape-shifting, ephemeral bubbles in the brisk, breezy, sunny air. We exclaimed and laughed and shouted, bubble after bubble, as they drifted or popped immediately or divided and continued on their short path to the pavement or a tree branch. There’s something about the joy and unpredictability of these spheres that seems worth pondering as we head into another year.
A few conversations, articles and books are also shaping my thoughts for this new year. A friend shared her thoughts about simplifying her pantry staples, I mean really simplifying, beyond what I can yet properly imagine, and challenged me to ponder the same and create food, delicious, nourishing food, everyday, with less.
I just read this piece about Tanya Berry, Wendell Berry’s wife, editor, soulmate which gave me much to ponder including this quote of hers: “You have to quit being so picky, and so fault-finding, and so snotty about it. You take people and their gifts, and you enjoy them and honor them.”
And finally this, hope-giving story about a man who plants trees.
Happy New Year all you wonderful people!
P.S. Heres’s one of my favorite things to eat at the moment:
Carrot and Seed Salad with Herbs
–inspired by Breakfast Lunch Tea by Rose Carrarini
3/4 cup sunflower seeds (or pumpkin seeds)
2 teaspoons oil & few pinches salt (to toast the seeds)
6-7 medium carrots, grated
1/2 cup (or more) chopped fresh herbs like chives, parsley, mint, cilantro etc.
Dressing:
3 tablespoons lemon juice, more to taste
scant 1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper
3 tablespoons olive oil
Preheat oven to 350.
Toss the sunflower seeds with the a little oil and several pinches of salt and toast on a baking sheet for about 12 minutes, turning occasionally, until they are crisp and golden. Set aside to cool.
Place the grated carrots in a serving bowl with the herbs and the dressing ingredients. Toss well and add toasted seeds and taste adjust seasoning with more lemon and/or salt, if needed.
Brian Detman says:
I love yummy possibilities!
Karen McKay says:
The “More with Less” cookbook was published by the Mennonite Central Committee” in 1976. It was followed by “Extending the Table” a global foods cookbook and, most recently, “Simply in Season” which was co-authored by a northwesterner. All 3 of these books have great recipes but the stories they include from all over the world are truly wonderful. If you’ve never seen them I encourage you to check them all out.
sdeumling says:
And by the author of the original “More With Less” cookbook my very favorite, as timely today as it was in 1980 – “Living More With Less
“. A fine book with which to start the rest of your life regardless of your religious preferences.
Candace Ford says:
The story about the tree planting man gives me hope for all of our futures on this small speck of universe. It should be an inspiration to all of us to do our part to protect the 3rd rock from the sun and all the people thereon.
Eve says:
Beautiful, delicious, human, growing possibilities…what a delight!
Heidi Schrimsher says:
Katherine, Check out this bubble… freezing! So amazing!
cookwithwhatyouhave says:
Amazing! Thanks for sharing.
Karen says:
I made this salad tonight with rainbow carrots, and herbs from my garden; parsley, mint, chives and thai basil. So many possibilities! It was absolutely delicious. Can’t wait to share it through the summer with family!
cookwithwhatyouhave says:
Sounds fabulous. Thanks for the report!