The cure for anything is salt water -- 

sweat, tears, or the ocean.

"She remembered what hope was, and this was it. That inner churning that moves you forward, plows you through life the way the boats below plowed the shiny water, the way the plane was plowing forward to a place new, and where she was needed."

Elizabeth Strout

easy to say but there is some truth to it....

I am impatient by nature

but the sentiment goes in crescendo

so need little helpers like the one i bumped into this morning

to keep me calm

and keep me going

To Live Beyond the Kitchen

Over the last month, 

I've developed an extraordinary joy spending time in the kitchen.

It's never been this way.

I've been experimenting, combining ingredients and mixing flavors. 

It really has never been this way.

I've been driven to go beyond the automatic action of making food 

to simply nourish myself,

to the conscious effort of preparing food 

to appreciate its attributes and enjoy the process.

Again,
It's never been this way.

Tonight, I am making Saffron Couscous and Chickpea Salad.

What we eat can give a picture of who we are.

It can be a portrait of the way we live.

Tonight, I thought I would make this entry

and share this recipe with you.

Buen Provecho!

Saffron couscous and chickpea salad

225g couscous
½ tsp saffron strands
260ml boiling water
150g cooked chickpeas
150g cooked puy lentils
60g dried sour cherries
40g rocket leaves
4 tbsp chopped chives
4 tbsp chopped mint
3 tbsp chopped coriander
3 tbsp chopped parsley
1 tbsp chopped tarragon
1 garlic clove, crushed
1 tbsp fennel seeds, toasted
4 tbsp olive oil
Grated zest of 2 lemons, plus 2 tbsp lemon juice
Salt and black pepper

1. Place the couscous in a shallow bowl. Add the saffron and a pinch of salt to the boiling water and pour over the couscous to cover it. Cover the bowl with cling film and set aside for 15 minutes. Remove the cling film; fluff up the couscous with a fork and leave aside until it cools down completely.

2. Transfer the couscous into a large mixing bowl and add the chickpeas, lentils and sour cherries and toss everything well. Next, add the rocket, herbs, garlic, fennel seeds, olive oil and lemon zest. Stir again and add salt and pepper to taste.

3. You can serve the salad straight away or chill it for up to 24 hours; the flavors actually improve over time. Before serving, bring back to room temperature and add the lemon juice.

Summer?

Can't believe it's August already...

Summer is almost half-way through and

I haven't had a chance to properly enjoy it.

I miss how summer used to be.

Those long days at the beach

 not having to worry about anything

not knowing what an alarm

 or the meaning of responsibilities was.

Being able to pleasurably enjoy the sun and the hot temperatures

Feeling the skin getting tan

and eating ice-creams at night.

I truly miss that.

I need a change in my life.

I know I have been saying it for a while but

as the time passes, the urge increases.

I want a different life-style not just a change in my job.

I want a life that allows me to breathe and live slowly,

 that allows me to spend quality time with those whom I love,

that allows me to walk slowly and be aware of the passing of time.

 A life that allows me to live summer again.

Have a wonderful weekend.

Sil

Worth Every Second

"Rolling in the Deep"(Adele)

interpreted

by father (Jorge Narvaez) and daughter (Alexa Narvaez)

Will make you smile

Guaranteed