out of the darkness, into the light


After weeks of cold rain I was starting to worry about my potato plants. I had only covered them with a thin layer of compost and soil, yet there was still no signing of leafing out. I kept trying to console myself with thoughts like, “This isn’t as much rain as they get in Ireland.”

But deep inside, I was starting to believe they had rotted in the ground. Then this morning the sun came out and with it the first potato leaves–pushing their way up through the cold, wet earth! Joy!
What a fitting metaphor for my state of mind as well. Those of you who have been following this blog know I’ve been going through a dark time in my personal life (relationship issues etc.) Unfortunately this was another tough week in that department. But today when those tender green leaves came forth they galvanized my resolve to start consciously shifting my attitude toward happiness, regardless of external factors.

And in case the message wasn’t clear enough I also got an email that perfectly reaffirmed this. I subscribe to a daily inspirational Word for the Day from A Network for Grateful Living. This was the quote for today:

“Don’t be concerned about being disloyal to your pain by being
joyous.” —Pir Vilayat Inayat Khan.

That’s how I’m going to try and move forward from here. Looking forward to a bountiful harvest (of potatoes and more…)

garbanzos and greens


These gray rainy days have me constantly craving all things spicy and/or brothy. A couple weeks ago I satisfied this by making a delicious Malaysian Curry Mee. Then when I was in LA last week, I had the best ramen of my life at Daikokuya. But after attending a workshop on goat butchery, I started thinking about birria. Yes, it was definitely time for a spicy Mexican soup.

There are a lot of good traditional Mexican soup recipes out there, but sometimes being a busy mom means taking shortcuts and working with what you have on hand. Right now I have a lot of chard growing in my garden so I knew I wanted to start with that. A little web research resulted in a very simple recipe for a Mexican-inspired Garbanzo and Greens Stew from Cooking Light (besides the health benefits I’ve found their recipes are always very well tested). This just meant picking up some chorizo from the store and everything else I had in the pantry.

The recipe only took about a half hour to make and then another half hour to cook. Very simple and very tasty and definitely helped fight off the winter blues. Oh, and instead of using queso fresco I substituted crumbled goat cheese as my little nod to the birria I had been dreaming about.