Tag: #whatsfordinner

Stay In Today

The high temperature today in Texas was 40°. My 10:00 am Dentist appointment was in the forefront of my mind.

While at the Dentist, I overheard people calling in canceling, but was really glad I didn’t. I told the hygienist, “Nobody wants to leave their house today.” Tomorrow will be even more difficult to step outside. They say the low tonight is 28°.

I’m practicing what I know to stay in today. Not inside my house, but in the actual day.

Life just flows better when I’m present and do what’s right in front of me to do. It’s so easy to mind jump into tomorrow, next week, or next month, but doing that stagnates the natural flow. When I allow my mind to travel the well-worn path of future thinking, I miss out on the little things of today.

So, I stayed in today and it flowed. After the Dentist, I went to the market and picked up items to make dinner tonight and tomorrow night. That’s as far ahead as I would let myself think, and then I came back to today.

No matter what you have before you lovely, I encourage you to stick with it and stay in today.

The Rainbow Kitchen

My daughter and I cook and eat together.

Sometimes it’s one of us or the other depending on our week, but we enjoy doing both.

I bought this prism and hung it in one of the kitchen windows. The sun hits it just right around the time we cook dinner. Now we know when it’s time to meet in the kitchen. When it’s full of rainbows.

prism

When she’s not here I cook for myself.

I’m really into ‘bowls’ right now, so here are two recipes that are simply delicious.

Roasted Sweet Potato Black Bean Salad.

Roasted-Sweet-Potato-Black-Bean-Salad-4-600x900
Photo cred: Jar of Lemons.

I cut every ingredient in half to make it for just me. If you don’t have any black beans, no worries. You won’t miss them, or substitute another bean.

If you want something a little more labor intense, but well worth the effort, try The Budda Bowl.

buddabowl
Photo cred: Modern Honey

Everything cuts in half nicely for one. The Pistachio Pesto in this recipe is my most recent fave.

My daughter has tagged our kitchen, ‘The Rainbow Kitchen.’ Patiently waiting for the Unicorn. 🙂