Celebrating Spring… Together…Apart

🌷“Courage, dear heart”🌷-C.S.Lewis

Hello, sweet friends…

Before I begin this week’s post let me share a What I Wore recently before heading out to garden. So much of what is currently happening around the world is not in my control…fortunately a few things are…so I say my prayers and Keep a daily routine as much as possible.
That being said let me share about my week…

Comfort can be found in a variety of things…food, family, memories, friends…

I continue to receive the most comfort from home.

I suppose that is how this week I got the idea to create a special place in our home for Spring.

I asked Joe if he would bring up one of the Christmas trees from our basement…being the loving husband he is…he did.🙏

At the time I wasn’t sure what I was going to do with it…

I only knew something inside me was stirring very deeply.

Since we are in a pandemic…being careful about what we do…where we go..distancing ourselves from others…

I knew that whatever I was going to create would need to come from the items I already had here at home.

I began foraging around the house and discovered a few things that inspired me…

However it wasn’t until I went outside in the garden…

and noticed the wreath in the dormer that the lightbulb went on…

I had what was needed to create a special symbol and beauty for Spring. I carefully removed the pieces from the wreath…separating each flower…vine…twig…and a small rabbit. I then re-placed each onto the tree.

A Spring tree is now lit…

a reminder that this season more than ever I need to pray…trust…love…have hope…

Together…Apart…💕

🦋

👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳👩‍🍳

What’s Cooking?

My time in the kitchen this week included cooking up some vegetarian chili. The recipe below is a combination of several recipes. I ended up substituting a portion of the chili powder with chipotle powder which gave it a spicier touch.

Enjoy…

INGREDIENTS

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 large bell peppers, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin 
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain)
• 2 (4-ounce) cans roasted green chiles, undrained
• 3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
• 1 to 2 cups low-sodium vegetable broth, divided
• 1 (15-ounce) can whole kernel corn, drained
• Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes

INSTRUCTIONS

1. Heat the oil. Heat the oil in a large pot over medium heat until shimmering.
2. Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes. 
3. Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies. 
4. Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
5. Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth. 
6. Stir in the corn. Add the corn and stir to combine.