Time. It passes quickly when I want to savor it and painfully slow when I’m anxiously waiting for a monumental moment.
It was only yesterday Gabriel was born, right?
Last week, he started crawling and we return once again to the realm of retrieving all items from low ground to finding high ground for them.
Everyone carries their favorite toy in their mouth when they don’t have an extra hand to carry it, don’t they?
I found this sweet note on my door earlier this week.
A car ran over a bunny in front of our house the other day. The birds in our area ended up dropping it in our front yard. We watched a vulture, hawk, and several crows fight over it.
I love using my tagine. I made a medley of vegetables in the tagine and served it over quinoa. I’m drawn to these types of meals infused with intense flavor.
- 1 large onion, sliced
- 2 medium eggplants, cut into chunks
- 1 sweet potato
- 2 poblano peppers, de-seeded & sliced
- 2 large handfuls of grape tomatoes, cut in half
- about 1 tsp of kosher salt, taste & add more if the sauce is bland after cooking everything for at least 15 minutes to let all the flavors marry together
- 5 cloves of garlic, minced
- 1 – 2 tsp smoked paprika
- 1 tbs ground cumin
- olive oil for sauteing
- 16 oz vegetable broth
- quinoa, per directions on the package
I sautéed the onion over medium-high heat for about 20 minutes until they turn brown (caramelized). Add garlic, cumin, smoked paprika, and salt. When you smell the garlic (about 20 seconds) add the rest of the ingredients And simmer for 15-30 minutes. Make the quinoa while the vegetables are simmering.