"It’s important for moms to recognize that all the small successes in our days can add up to one big triumph. So on Thursday of each week, we do exactly that."
1.
There are some weeks where I feel like I am on top of things and just moving through my to-do lists at record speed. Then there are weeks when I feel like a very large truck has slammed into me and I cannot get up to save my life. Then there are the rare weeks like this one where I get up every day and thank God above for the boring quiet days.
The success?
Just breathing and enjoying the rest. Thank you Lord for the rest!
2.
I went through my closet and Courtney's reorganizing them both once more. It's so hard for me to let go of things, especially Courtney's. However, there is someone out there that can use what she doesn't so it's time to let it go.
Goodwill...here we come!
3.
I have really embraced my inner veggie this week. I am trying so hard to eat better to avoid meds for high cholesterol. We are coming into Farmer's Market season so now I need to get to the library for some vegetarian inspiration.
Care to share your favorite veggie recipes? Leave a comment...
Blessings and Grace,
Mary
11 comments:
Inner-veggie! HA HA...I like that Mary! You're too funny!
Great successes here!
I feel like I am going to turn into a rutabaga at any moment! Gotta love your inner veggie!
Hi Mary,
Thanks for stopping by my blog. I love your blog too... it is so encouraging!
I would offer some veggie recipes, but most of mine are slathered in butter and/or velveeta to get the kiddies to eat them, so I don't think they'd help your purpose. Oh well, good luck, anyway!
Current favorite vegetarian recipe is this: http://youvegottotastethis.myrecipes.com/taste_this/2010/03/alecha-ethiopian-comfort-food-vegetarianstyle.html
Found it during Lent this year, and we had it several times. My hubby (who feeds cattle for a living) even loves it. Easy, cheap ingredients, and yummy!
LOVE, LOVE, LOVE #1! What a wonderful success! And great job reorganizing. I need to do that too.
Chris - would it be an over share to say I dream of Velveeta. So creamy, so NOT a whole food source. Sigh!
Majellamom - thanks so much for the recipe! It looks scrumptious!
Munchesmom - I LOVE #1 too! I hope I get to write it again next week! we shall see where God takes us!
Thanks for visiting my blog, Mary, and leaving a comment.
I have enjoyed reading yours. Very entertaining. I liked the Dixie Cater clip too, though have never seen the show.
Hope you have a great weekend!
I have no ideas on veggie recipes, but I definitely need to embrace my 'inner veggie' as well. Our local Farmer's Market began last week - now the fun part of trying to make it there begins!
God bless you! :D
Mary- Ratatouille is fabulous!
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
Preparation:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.
Your veg friend for life- Cza
OOOH- made this soup this week- it's awesome...
Sweet potato-peanut butter bisque:
2 large sweet potatoes (10-12 ounces each)
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 4-ounce can diced green chiles, preferably hot, drained
2 teaspoons minced fresh ginger
1 teaspoon ground allspice
1 15-ounce can vegetable broth
1/2 cup smooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish
Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.
SOOOOO yummy- I think some chopped peanuts on the top would make a nice crucnh garnish as well.
xo...Cza
Thanks Cza Cza!! I can't wait to try them!!
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