This is so meaningful in your seasons of waiting.
I was looking for some upper torso routines for a circuit class tonight and came across this gem. I don’t know why I didn’t teach it when it came out. Now I’m in the mood to listen to her whole album. Enjoy!
(Source: Spotify)
Sometimes you just need to leave the country, you know? Ian and I went to Vancouver and had a blast. Among the highlights: Granville island, a tea festival, dinner at Cardero’s (gourmet seafood), and the Capilano suspension bridge. The consensus? We’ve got to go back- too much to see and do, so little time! Beautiful city!
Today is the kind of day for putting on your high quality headphones and listen to Eric Whitacre with a cup of your favorite tea.
(Source: Spotify)
This song cracks me up. I just had to post it.
“You know it when you see it
You know it when it’s there
Like Michael Jackson Thriller
Like Farrah Fawcett Hair”
What would you add to the list?
(Source: Spotify)
Roasted Fall Vegetables and Lentil “Salad”
Guess what? It’s healthy and it’s yummy and it’s meatless. Here is your perfect fall produce dinner. Ian and I learned to incorporate meatless meals into our diets (no, we aren’t vegetarian, and never will be!) last year thanks to a local produce company called Acme Farms & Kitchens. They would give us a box of seasonal food with recipes to use it! If you’re thinking about skipping out on trying this… don’t! It is so yummy and really hits the spot right when the air is starting to cool down. Lentils pack a protein punch, so this has got all the nutrients your body needs at dinnertime. This recipe is from Meatless by Martha Stewart. Pick it up if you want to learn to incorporate some more veggies into your life:
Ingredients:
½ lb. carrots, peeled & halved lengthwise
1 red onion, cut into 1 in. wedges
1 small acorn squash, halved, seeds removed, cut into ½ in. slices
4 oz. brussel sprouts, halved
¼ cup olive oil
½ cup dried French green lentils, picked over and rinsed
1 shallot, halved
1 T + 1 tsp. apple cider vinegar
1 tsp. Dijon mustard
1 celery stalk, thinly sliced, leaves reserved
Directions:
1. Preheat oven to 425F. Combine carrots, onion, squash, and brussel sprouts on 2 rimmed baking sheets. Drizzle with 2 T olive oil, season with salt and pepper. Roast in an even layer, turning once, until caramelized and tender, about 30 min.
2. Meanwhile, place lentils and shallot in a medium saucepan and vocer with water by 2 in. Bring to a boil, then simmer, covered, until lentils are tender, about 20 min. Drain; discard shallot. Season with salt & pepper.
3. In a medium bowl, combine vinegar and mustard. Pour in remaining 3 T oil in a slow, steady stream, whisking constantly. Add warm lentils and sliced celery and toss with vinaigrette. Season with salt & pepper. Spoon lentil salad onto 4 plates and top with roasted veggies. Garnish with celery leaves and dig in!
Ian made me a playlist called “Welcome Home” when I got back from Texas. It’s kind of embarrassing - I was the music major in college, but he’s way better than me at finding great music. Anyways, this is my favorite off the list. I love ukelele! ENJOY :)
(Source: Spotify)
I love the Bellingham Farmer’s Market. And it’s at it’s best this time of year! We got some delicious produce and Ian spent a long time arranging the perfect bouquet for me! My favorite thing is finding new types of food I’ve never seen before. Case in point? Sour Mexican Gerkins. They look like tiny watermelons and taste like a sour cucumber. Delicious little snack with Ranch dressing! YUM!