“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, Anne of Avonlea
It’s a simple pleasures sort of day.
The skies are stormy, the wind wild, and it is a day for flickering candles, well-thumbed books, and homey sorts of projects.
So in between work assignments and hot cups of something, I’m stealing quiet moments to read a few pages or write in my journal or knit.
My friends Ann and Marie are teaching me to knit – bless them. They can do it with eyes closed, their fingers flying through familiar stitches and motions, whipping out sumptuous cowls and the prettiest mittens you ever did see. I have dreams of being able to do such things myself and they’ve gamely agreed to help me along.
So we started this weekend, and all was going well until our dog Solar sneaked up on the porch when we weren’t looking, grabbed my yarn and bolted. Ayiyi! By the time Bear found my yarn it was a tangled mess of knots, dog slobber, sticks, dirt, and broken bits of leaves. Good heavens!
I thought there was no way to redeem it, but Bear sat on the veranda with me for ages and we got every last bit of that mess unraveled and rewound. (That man is a luv, I tell ya!) Now I have no excuse not to practice.
My favorite food of late has been a White Bean Roasted Red Pepper Dip that I’ve been eating by the spoonful. It’s so easy to make yet packed with flavor and all sorts of healthy things.
White beans are filled with antioxidants and are a good source of fiber, protein and magnesium. Red Bell Peppers (organic) also contain fiber, plus potassium and vitamins C and A. I add a lot of garlic to this dip too, and that makes it even healthier.
Next time I’m going to add chicken broth and some caramelized onions to turn it into a creamy soup.
What is your favorite healthy, simple food?
White Bean Roasted Red Pepper Dip
3 cups of white beans, cooked (2 cans drained and rinsed white beans)
2 organic red bell peppers, roasted, skinned and chopped (1 cup marinated roasted red bell peppers, drained)
3-4 cloves of garlic, chopped
1/4-1/2 cup chicken broth
salt and pepper to taste
- Dump all ingredients into food processor or blender and puree until smooth. Add more chicken broth if necessary.
- Serve with vegetable sticks, crackers, or spoon it up.