One of my favorite quotes is by J.R.R. Tolkien: "All we have to decide is what to do with the time that is given to us." Here I'm giving glimpses of all I am deciding in the time that is given to me. Enjoy! All pictures and posts are mine, thank you! Please ask permission for photo use.

Thursday, September 26, 2013

hello autumn, my old friend

We're on the cusp! At midday I stepped off of a plane after being in Atlanta for a week and could immediately detect that the air is cooler than when I left. Driving through Old Town I spotted the first fallen leaves scattered on the charming brick sidewalks, pumpkins and wreaths that evoked images of harvests adorning the fronts of a few enthusiastic houses, and attire that had morphed during my absence from light-as-air summery outfits to layers more appropriate for chilled breezes. I was eagerly anticipating some steaming chai at Le Pain Quotidien, where I ate for lunch, but alas, their seasonal cuisine still held the taste of summer: zucchini, watermelon, and light fare. Autumn is by far my favorite season of all, and every time I experience it I always hope it will last longer than it did the past year. I've pledged to use all of my senses as much as possible to bring awareness to autumn this year, so today I'm thrilled to announce that I believe my old friend has just arrived.


Tuesday, September 10, 2013

du jour - 10 Sept 2013

reading

  • The Ocean at the End of the Lane by Neil Gaiman (his latest--and I can't put it down!)

listening

  • Sara Bareilles' latest album, The Blessed Unrest

eating

  • For lunch at work, I packed a super-filling and yummy medley:

sauerkraut from wildbrine (my briny new love)

tempeh that I sauteed and steamed in coconut oil and tamari (the smell is heavenly!)
then topped with Tessemae's rub and hot sauce after the tempeh had cooled a bit

quinoa (I ate it with the tempeh) that was cooked with a vegan bouillon
and then spiced with turmeric and cardamom




Monday, September 9, 2013

a twist on a new favorite

I've only made the curried potato and chickpea dish once, and quite recently at that, but my fiance and I loved it so much that I knew I wanted to make it again--and soon!

Yesterday afternoon, we went grocery shopping for the ingredients that we didn't already have at home. Our local market didn't have red potatoes in their produce section, but they did have red okra!



I ended up modifying the recipe quite a bit, so I'll include it here at the bottom of the post. Note that I did use an entire serrano chili pepper--including the seeds!--as I am trying to knock a cold out of my system. The heat is not too intense for your mouth, but watch out because it sneaks up on you! I was blowing my nose after just a few bites. It doesn't taste overwhelming and it doesn't detract from the flavors at all, but if you'd prefer less heat, omit the seeds, try using only half of the serrano, or just omit it completely. The curry already provides some great spice!



  • 2 cups cooked chickpeas
  • A bunch of red okra, chopped
  • 2 tablespoons sesame oil
  • 1 medium onion, finely chopped
  • 1 large and 1 small tomato, chopped
  • 1 clove garlic, minced
  • 1 small serrano chili pepper (with or without seeds), minced
  • 2 tablespoons curry powder
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon grey sea salt

Cook the onion in the oil for several minutes over medium heat until softened. Add the tomato, garlic, and serrano pepper and stir well, heating for another few minutes. Add the curry powder and stir until it is thoroughly mixed in, then add the chickpeas and okra. Stir well, add the tablespoon of vinegar, then cover and let steam over low heat for a few minutes. Uncover, add the salt and stir well.  

I enjoyed the dish over a bed of raw kale, and you could also pair it with rice or another grain. My fiance decided he wanted to put the mixture along with some baby romaine inside of garlic naan for a sort of wrap--yum! We both have decided that we like this version way better than the mashed version with the potatoes, and I'm already excited for the next time we make it!