Hey there friends. Do you feel it coming? The holiday hoopla approacheth. There are plenty of great things about the holidays, but I’m the first to admit that I have been known to succumb to the pressure of over-scheduling, panicking about outcomes, and generally not enjoying myself very much during a time that’s supposed to be, at the heart of it, enjoyable. In discussing the increasing anticipation of this holiday onslaught, a delightful and helpful friend shared with me that she has begun doing her holidays exactly the way she wants. She is kind about it, but makes plans with people she wants to see, brings the food she wants to eat, and gives gifts she feels good about, buying them throughout the year when she sees something that inspires delight and seems to call out to a person she knows.
Hmmmm… this sounds like just the kind of advice I’ve laid out in the past, you know how our holiday traditions are our own, how we decide what celebration looks like, and that we have the power to change it. Apparently I can do this at other times of the year but the Thanksgivukkahmas season overpowers my will. This year I’m going to try to do something different. I don’t quite know what it is yet, but I’m gonna try to stay in my happy place, say no when I need to, and be REALLY present for the moments I say yes to. That’s my plan. You are welcome to it if it suits you.
With all that said, those holidays aren’t here yet, and it seems I need to be present in my kitchen for several days before then in order to keep the wheels on the bus going round and round. Mr. Little Sis’ travel schedule will be slowing down again, so I will, blessedly be able to experiment a little more in the kitchen again (ya gotta be able to count on one enthusiastic recipient), and who knows, maybe I’ll get my act together enough to tell you about it. This week’s experiments are all pulled from the November issue of Vegetarian Times.
Monday: Quinoa and Black Bean Stew from Vegetarian Times with Miso-Lime Sweet Potato Dip and chips, cut veggies
Tuesday: Sweet Potato Sushi Bowls from Vegetarian Times
Wednesday: Roasted Butternut Squash Soup, Whole Wheat Bread, Green salad
Thursday: Nutshroom Burgers, sautéed green beans, green salad
Friday: homemade pizza, cut veggies
Saturday: Sweet and Sour Lentils, Sprout Namul, cut veggies
Sunday: homemade pasta with mushroom sauce, sautéed greens, green salad
Lunchbox Treats: Peanut Butter Oatmeal Chocolate Drops
Adult Lunches: Brussel Sprouts with Kimchi from Vegetarian Times
So that’s what we’re up to this week! I am going to walk my big furry baby in the sunshine and imagine holidays my way. Here’s hoping you have a little sun and at least one living creature near you that thinks you’re the berries. Eat well, be well friends.