I love the unknown. Love it! It’s like walking down a scary dark alley, with random strange noises happening all around you. You think “I could just turn back but then again I have been working out, I can probably take the boogie-man with like one uppercut.” Then something or someone starts walking in step with you. Dun, dun, dun!
Dramatic I know, such is my life – It’s Meatless Monday! Or as I call it, Monday… So let’s get into it. I am a creature of habit, always have been, but as of my recent birthday I had a few epiphanies.
Epiphany number 1: If you want something different do something different. You have stop about face and stare your fears down… If it’s just some scared old lady who actually lives a the end of said alley, just don’t get tazed bro.
Epiphany number 2: Expect the best, but prepare for the worst. Not in a glass half full type of way, but if the glass has a hole in the bottom of it, how do I hold it and cup my hands to catch the water? Yeah, it’s thinker.
Epiphany number 3: Be prepared for the good stuff. Sometimes life has a way of showing you magic mushrooms. When you find them, it’s Super Mario bros all over again! Feed off the good moments and find comfort in them because as we know, they are fleeting.
I also cooked a lot of food this week as I am on the road with a client doing private chef work. The challenge this week was to cook with only a handful of herbs, salt and pepper. That meant I had to come up with new herb and season combinations. I came up with one for my root veggies (potatoes, yams, carrots) and hard squash. I really liked it. And my client loved it. Your turn!
Root vegetable fresh herb seasoning
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon fresh dill, chopped
1 teaspoon Himalayan pink salt
½ teaspoon black pepper
Coat veggies with safflower oil and sprinkle seasoning coating well. Roast for 35 min at 350, or until the veggies are soft enough to push a fork through with ease.