“I believe the nicest and sweetest days
are not those on which anything very splendid or wonderful or exciting happens
but just those that bring simple little pleasures,
following one another softly,
like pearls slipping off a string.”
L.M. Montgomery

As much as I adored the rain that fell in sheets and dollops this past week, it is even more exquisite to look out my window and see green now, as far as the eye can see.

grass through parched groundGround that was parched and brown now shimmers with lime and emerald, and even the rocks are decorated with new seedlings nestled at their bases.

seedling in the rocksThe animals are loving it!! The moment I let the chickens, ducks and geese out of their pens, they are busy nibbling fresh green grass and foraging for a new crop of insects. The chickens are laying again, lovely big eggs that furnish us with breakfast every morning.

white chicken on green grassThe dry season lasted so long this time, leaving the earth sun-blasted and scorched, making a person thirsty every time they looked outside at the endless expanse of brown. I suppose it is similar to what my snowbound friends are feeling, wondering if Spring will ever arrive.

grass in the rocksThankfully it always does. Always.

It gives me courage to press on through the dry stretches, and to create my own lushness wherever I can.

This week it’s in my garden. Thanks to a ripping good sale at the nursery, I now have heaps of seedlings and trees to find homes for, hopefully ending up with lavish amounts of melons, zucchini, peppers, mulberries, pears, rhubarb, and herbs.

baby fernBear and I have been eating rather lushly as well, making all sorts of delicious Middle Eastern fare: olives marinated in harissa spiced oil and a whole lot of dips that go beautifully with Turkish flatbread or cut up veggies.

I like to have a variety of dips to keep the flavors from getting predictable. Roasted Garlic Hummus is always a winner, while Dilled Carrot Dip provides a gentle, sweet variation to all the spice and heat. Our hands down favorite is a Red Bean Sun-Dried Tomato Dip spiced with paprika and chili powder with a splash of red wine vinegar to keep the flavors lively.

Middle Eastern dipsWhat “little pleasures” are making this season of your life easier? xo

Red Bean Sun-Dried Tomato Dip

Ingredients:

2 cans red kidney beans, drained and rinsed
1/2 tsp paprika
1/2 tsp chili powder
1/2 cup sun-dried tomatoes, chopped roughly
1/2-3/4 cup beef bone broth
1 tsp red wine vinegar
2 Tbsp extra virgin olive oil
1/2 tsp sea salt

Directions:

  1. Combine all ingredients in blender or food processor. Blend until smooth. Add more broth if necessary and season to taste.
  2. Serve at room temperature with pieces of Turkish flatbread, crackers, or raw veggies.

Roasted Garlic Hummus

Ingredients:

2 cans chickpeas, drained and rinsed
2 Tbsp tahini
1 head roasted garlic (bake head of garlic at 400 degrees for 10-12 minutes until insides are creamy), cloves removed
2-3 Tbsp ground cumin
1/4 extra virgin olive oil
juice of 1/2-1 lemon
1/2 tsp sea salt

Directions:

  1. Combine all ingredients in blender or food processor. Blend until smooth. Add more olive oil or lemon juice if necessary and season to taste.
  2. Serve at room temperature with pieces of Turkish flatbread, crackers, or raw veggies.

Carrot Dill Dip

Ingredients:

olive oil
1 onion, peeled, cored and diced
6 carrots, peeled and cut in chunks
1 tsp dried dill weed
1/2 tsp sea salt
2 cups chicken broth

Directions:

  1. In saucepan heat olive oil over medium heat, add onion pieces and cook, stirring occasionally until translucent.
  2. Add carrots, dill weed, and sea salt, add chicken broth and cook 15-20 minutes until carrots are soft enough to mush with a fork. Set aside to cool 10 minutes.
  3. Combine all ingredients in blender or food processor. Blend until smooth.
  4. Serve at room temperature with pieces of Turkish flatbread, crackers, or raw veggies.