Perfect between work and Spanish class meal–brown rice and red lentil kitcheree made in the rice cooker. Garnished with chopped herbs from the garden–mint, coriander, fennel.
Eggs scrambled with broccoli, mushrooms, and shallots with homemade bread (multigrain sourdough cheese bread). Another opportunity to practice gratitude.
Garlic chives, arugula, parsley. Note that the garden has been reconfigured to allow room for distanced visiting.
This morning I walked up to Cultivate the City with a neighbor. I am going to try more fruit this year–I found a spot for a passion fruit vine; I will put strawberry towers on the sleeping porch; I may… (READ MORE)
Plenty of divides available for those in the neighborhood.
I’ve taken to making dough for pizza and naan and then keeping it in the freezer to be thawed, shaped, and baked on a work night. The green grocery delivery included dandelion greens. Dandelion greens and cheese pie with mushroom-tomato… (READ MORE)
Little bits of greenery.
I am deeply grateful that I can soothe myself with food. I made basil, garlic chive pesto last summer when the garden was at its height and froze some (before adding cheese). The sourdough starter needs to be used at… (READ MORE)
A minor upside of global climate change. Fresh mint and lemon balm for tea in mid-winter.
Instead of making intentions that quite possibly are influenced by the capitalist patriarchy, I invite you to ask yourself what is your purpose, who you are, what strengths you have to serve the collective, what is your svadharma and what… (READ MORE)