A Conversation About the Current Situation and Gratitude
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Working From Home Lunch
Chard, beet greens, garlic chives, baby radishes, herbs, flowers from the garden; pantry items
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Honey Wheat Berry Bread
Long-store pantry items
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Art and Culture | Asana, Pranayama, and Yoga Practice | Community and Family | Food for the Body | Gardening
Wheat Berries with Beet Greens, Garlic Chives, and Feta Cheese
Pantry items, long storage organic cheese, greens from the garden.
As I eat these simple, inexpensive, nutritious meals, I ask myself:
How much do I need?
What kind of economy do I want to support for when we can go out again?
What kind of businesses, of food delivery systems, of community support and interaction?
I have reorganized my budget–not having eaten out or bought anything in weeks and thinking about how little I miss it except as a treat, and having already come within range of this as these dark times have been progressing, I have now dedicated a full bi-weekly paycheck to monthly giving. I am blessed to still have a steady paycheck, health insurance, and the knowledge to live well on a budget.
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Cranberry Apple Walnut Crisp
Over-wintered local apples, cranberries put in freezer last fall when fresh in stores, pantry items
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State of the Garden
The young leaves of the Shasta daisy can be eaten like salad greens.
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Vegetarian Green Chili Stew
Pantry items, lost things in the freezer, long-store vegetables, fresh greens and herbs from the garden)
