‘There’s only one corner of the universe you can be certain of improving and that’s your own self’’~Aldous Huxley
With 2018 just around the corner…
Images of 2017 have been floating through my thoughts.
(so many wonderful moments from the past year have already slipped from my conscious memory; it’s comforting to call them back for a brief moment)
I’ve come to understand that there aren’t beginnings
that everything is somehow interconnected.
(and I’ve never liked endings)
With that being said I do enjoy seeking meaning in the unknown
and the feeling of exhilaration by my own ever-deepening journey…
of self discovery.
This might explain why I look forward to each coming new year.
I reflect on what has already come to pass…
with the hope to acquire new wisdom…
and grace in the year to come.
Thank you for traveling along with me sweet friend.
what were your favorite moments of the year?
I wish you a happy, healthy 2018 filled with many moments of joy, grace and love.
I love the month of December. no doubt my fave The end of December is always quite eventful. Both Joe and I celebrate birthdays. This year Joe is turning 70. 🎂🎉🎊I think all birthdays should be celebrated especially those that end with a zero. 😘 We planned a little out of town trip and so I baked up a wonderful soup to carry us through when we return. I chose this recipe because I read that black~eyed peas bring good luck! and who doesn’t want some of that in the coming new year.😉
Smoked Sausage and Black-Eyed Peas
(Recipe from In the Kitchen with Kath who adapted it from Emeril Lagasse’s recipe)
12-16 ounces smoked sausage ( I used tofurky italian sausage) it’s actually a great substitute if you don’t eat sausage.
1 cup chopped yellow onion
1/2 teaspoon salt
1/4 teaspoon cayenne
4 whole cloves garlic
5 sprigs of fresh thyme
4 bay leaves
3 teaspoons finely chopped Italian parsley
8 cups chicken stock ( I used vegetable)
1 pound dried black-eyed peas, rinsed and drained
1 tablespoon minced garlic
Minced green onion, to garnish (optional)
Slice the sausage and cook it in a large pot over medium heat to render some of the fat. (I did not need to do this with mine) Add the onions, salt, cayenne, whole garlic cloves, bay leave, thyme, and parsley to the pan.
Cook, stirring occasionally, for about 5 minutes, until the onion begins to soften. Add the chicken stock, black-eyed peas, and minced garlic. Bring to a boil, and simmer, covered for about 1 1/2 hours, until the peas are tender. Serve garnished with green onions, if desired.
And last but not least a peek of my beautiful coast this last week. ( gentle reminders of how I would like to embrace the new year)