a Stubborn Wish and a Bowl of Goodness


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 and dug and pulled and finally realized there must be some middle ground. I must let the wishes stay. So I pulled them out of deeply loved flower beds and pruned them back from newly planted wants, and then I told them they can have the rest. When I woke up this morning, in our last wheelbarrow from the battle, one wish stood tall. I believe it’s saying, thank you.


IMG_8900 2Today’s lunch, sautéed veggies with chickpeas and kimchi.

I sautéed red onions and yellow peppers until almost soft, added shredded cabbage and kale and cooked until desired doneness. Topped with chickpeas and kimchi.

Eat well. Stay safe.


Lemon Chickpeas with Rice and Ginger

IMG_8390.JPGThe secret to this one is the red onion. It sweetens the chickpea sauce so much that you might end up licking the pan. My kids love it.

You need:

  • 1 can/ cup chickpeas
  • 2 small red onion
  • 1 tablespoon ginger
  • 1 lemon
  • olive oil
  • 1 cup white basmati rice
  • salt

Get your rice rinsed and started, one part rice, 2 parts water.

While the rice is cooking, heat some olive oil (be generous) in a large heavy bottom pot.

Add red onion and sauté for about 7 min over medium heat, stirring often.

Add ginger and keep stirring for another 2 minutes.

Add chickpeas, and here’s the trick, add just enough of the chickpea water to make a small gravy. Season with salt.  Let simmer while rice finishes.

Combine and squeeze lemon all over.

Top with sauerkraut or kimchi (or not.)

This is so good! Something about that red onion and ginger that makes the chickpeas very sweet.

Hope you enjoy.



Chickpeas with Cabbage


As I mentioned in another post, I bought 50 pounds of dried beans before lockdown. That’s A LOT of beans. I’ve become quite the expert at finding different flavors to accompany them. This week I want to share some simple ways I’ve been preparing my stash of chickpeas. Always easy, Always healthy.

You need:

  • cabbage
  • ginger
  • chickpeas
  • olive oil
  • salt


Yes, that’s it. I always cook up a big pot of chickpeas as they take a good 2 hours to become tender, even after an all night soak. I keep them in the refrigerator and use over a few days. You can also use canned.

I simply heat some chopped up ginger in olive oil  in one pan and add chick peas with a little bit of their water so they don’t dry out.

I then sauté the cabbage in another pan with lots of salt until wilted.

I combine and top with sauerkraut.

Easy. Healthy. Inexpensive.