I sat down with my new pottery teacher/ mentor with expectation. I wanted each piece to be perfect, a shape in my mind, a clean line here and perfect line there. I sat down wanting it to be a certain way.. ..and then as I worked my first piece the clay started to fall. The clay started to fall and
I’ve been battling dandelions. Last summer it seemed so fun to have a yard full of wishes. We raced each other to them, spreading them to the sky with laughter while warm sun held us. This year our yard is so full of wishes from those carelessly blown seeds that they are taking over everything. I have fought and fought
How was your weekend? I had the loveliest Mother’s Day doing what I do every day, mothering. I also took the big leap and headed into town for the first time in 2 months. It was so wonderful to see so many people. It was a bit disconcerting to see so many people. So many people, with no social distancing
Here in British Columbia the lockdown is about to be eased. Small steps towards a different normal. I don’t know about you, but I am scared. It looks like this virus is not going away. We can only hide for so long and then we have to take steps out. We have to be brave. The one thing we can
Sweet morning goodness. Is there anything better than a bowl of sweetness it the morning? You need: oats hazelnuts pumpkin seeds maple syrup almond milk coconut oil coconut milk cinnamon Place a cup of oats in a sauce pan and cover with 1/2 cup of water, 1/2 cup of almond milk and 1/4 cup coconut milk. Bring to boil and
Day 3. This one is about easy as you can get. Take that bone broth out of the refrigerator (or turn your slow cooker off.) You can pretty much use any veggies you have but here’s what I do: Chicken bone broth carrots celery yellow onion spinach potatoes parsley olive oil salt and pepper Heat your oil over medium heat.
Day 2. Today you will take the bones and make bone broth. I like to throw all of mine into a slow cooker and let it cook until I am ready to use it. Sometimes that’s a good 24/30 hours. The longer it cooks, the tastier it will be. Throw in some onions, carrots, celery and a bit of parsley.
Deep into the second month of social distancing, I am becoming an expert at making food last. I have one shop a week and I need to make it work for us. I decided to make it work for my budget as well and it’s become quite a game for me to see how well we can eat for how
I am so appreciative for all the readers who have come along with this blog and its journey. I’ve decided to shift gears with it and use it to share my passion: food. I am a big believer in nutrition. The kitchen is my happy place and where I spend hours and hours every day. I try to eat as
How are you handling the isolation? We are drawing, listening to music. Trying to not read too much news (not working.) Today was the first warm day in so very long and we had a picnic outside, right in the sunbeams. Did you see this? Some much needed levity in this crazy situation. Thank you, Rita Wilson. Italy is where