Another season has come and gone. And, spring started with a flurry of snowflakes that gifted me a snow day from work. It was an opportunity to get ahead of work deadlines. Instead, I slept in late, made a late breakfast and an early dinner was served. Against a bright snowy day, during an early evening hour, I sat down to work pass sunset. The snow continued to fall as if winter decided to catch up from the lack of snow days in New York City this year. The second day of spring was a warm winter-type of day, in which purple crocuses bravely grew in patches of snow as fresh grass with daffodil and tulips leaves continue to grow from bulbs planted two seasons ago.
To me it’s cleaning the tub at an earlier hour of the evening. And adjusting the bath pillow just so right to maximize the soaking time. It’s sleeping in shy of noon, without waking up to an alarm without guilt of half a day being wasted in bed. Self care is a day of doing nothing without using any type of electronics for entertainment. It’s having a comfortable reading chair next to a sunny window surrounded by books. It’s also about shutting down the news, for only a day, because this isn’t the time to be too comfortable.
Reading the news is overwhelming. From politics to natural disasters to the rise of normalizing aggressive and mean behavior. And, my heart goes out to everyone affected by wildfires, hurricanes, floods, earthquakes and mudslides around the world.
It wasn’t until Cabot Creamery delivered a box of cheddar, that I decided to toss cheddar back into my salads. The only reason why I stopped, was because feta, parmesan or goat cheese also became a few of my favorite salad additions. As a kid, Dad used to effortlessly toss large garden salads of tomato wedges, crisp iceberg lettuce, chunky carrot slices and thick, sliced cucumbers with cheddar chunks thrown into the bowl. Other people made similar salads with cubes of meat. Dad also introduced to us to salads made with greens grown from our backyard garden. When most people were eating sweet iceberg, we were munching on delicate, bitter greens: the type of pre-washed greens most people currently buy. Today’s salads are nuanced plates with artfully arranged vegetables.
Happy Kwanzaa! Your table is set up with the a kinara. It’s surrounded by lush mazao, fruit symbolizing the reward of productive and collective labor from the harvest. The bananas, oranges, pineapples, mangoes, kiwi, grapes, papaya and other fruit ripens each day during the week of Kwanzaa. As pretty as the fruit looks, a fresh fruit salad needs to be made. Read more
#SmoothieNumbers are quick recipes sans the story for making refreshing drinks in a blender. No expensive juicer is needed, and greens (although mint leaves are okay) are for salads.