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Mostly taken through the windshield, so no one get their hopes up about quality.
Next stop — Santa Fe Opera. Gussying up for Falstaff tonight.
Daily gratitudes:
- MKL
- A hotel that’s a smidge swanky
- That my COVID test was negative (even though I feel like crap)
- A good cat sitter
- Clouds. Always clouds.
Daily gratitudes: (I’m struggling today)
- Salmon
- Rain
- A new cat tree that the cat likes
Not all who wander are lost applies particularly to me.
Daily gratitudes:
- MKL
- Adventure Days
- Setting up house
- Rain
- Planting
The Uvalde Massacre has broken my heart. It’s been 20 years since the Columbine Massacre and nothing has changed. Not in protecting our children, not in sensible gun control, not in police practices in these unthinkable scenarios, not in politicians’ responses. I thought that somehow Sandy Hook would have been a catalyst. Then I thought that Parkland would have been a catalyst. What’s the saying? Fool me once, shame on you. Fool me twice, shame on me? I won’t waste my spirit thinking that Uvalde will be a catalyst. Our society is so broken, so irrational, so angry, and so polarized that we are sunk in an impenetrable fog and cannot see our way out. At least I can’t. I still have faith. I’m just not sure what I have faith in right now.
My husband is finally coming home. ❤️
While I generally prefer cooking with fresh things, this is an easy, tasty vegetarian dish that I can throw together in minutes. It’s might spicy, so tastebuds beware!
Mexican Quinoa
- 1 tbsp. olive oil
- 1 tbsp. minced garlic (I use the bottled stuff)
- 1/2 tsp. cumin
- 1 c. quinoa (I use the stuff that’s already kind of cooked)
- 1 c. vegetable broth (or water)
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can diced tomatoes, drained
- 1 15 oz. can corn, drained
- 1 can diced jalapeño peppers, drained
- Salt and pepper to taste
- Diced avocado
Heat the olive oil in a large pan over medium-high heat. Add garlic and cumin and stir for about a minute. Add the beans, tomatoes, corn, jalapeños, and quinoa. After about 1 minute, add the broth and season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for 20 minutes until the quinoa is cooked. Remove pan from heat and let it rest, covered, for 5 minutes. Add a half an avocado, diced, to each bowl when serving. Serves 4 as an excellent spicy comfort food.
Today’s gratitudes:
- Firefighters
- Having the end of MKL’s move in sight
- Almost two months with no sugar (because I’m sweet enough as it is, damn it)
Today’s gratitudes:
- Goats
- Grazing alpacas
- MKL
- Tulips blooming today
Today’s gratitudes:
- Lovely neighbors
- Horses
- Counting down the days
- A plane ticket in hand (even if it’s just to Dallas)
On Hwy. 12, somewhere between Weston and Segundo.
Today’s gratitudes:
- Lemon ginger tea
Today’s gratitudes:
- That K does not have COVID-19
- Sleep
- Lemon ginger tea
- A repaired stair
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