The past two weeks have consisted of cheese galore (the gooey French stinky type ), champagne, s'mores, guacamole loaded burritos, ice cream, wine and more....oii!! With a mini surf camping getaway and friend's birthday I am left with a big smile, but in need of some greens and home cooking...
For some reason margaritas and mexican food always has a way of topping off a day of surfing in the best way possible. Even if I am surfing in cold Half Moon Bay, a margarita and some Mexican food brings some sunshine and warmth to my cold body. So that is exactly what my friend and I did....we had some margaritas, burritos, and maybe even some ice cream?!
In the evening we continued with some lovely s'mores and wine at our campsite. With the sound of waves crashing in the distance and the warmth of the campfire wrapping around me, it was pure bliss.
Days later, for another friend's bday we celebrated at a French wine bar, with that came cheese platters, two bottles of champagne, chocolate, and some more wine....wooo!
In the evening we continued with some lovely s'mores and wine at our campsite. With the sound of waves crashing in the distance and the warmth of the campfire wrapping around me, it was pure bliss.
Days later, for another friend's bday we celebrated at a French wine bar, with that came cheese platters, two bottles of champagne, chocolate, and some more wine....wooo!
So this evening I spent a little time in the kitchen to prepare a more wholesome meal.
A dish of rainbow chard, various type of mushrooms, and some toasted pine nuts and parmesan on top.
A dish of rainbow chard, various type of mushrooms, and some toasted pine nuts and parmesan on top.
~wash chard (2 stalks of rainbow chard) and separate leaves from stem
~cut up stems and mushrooms and put in pan of 2 tablespoons of olive oil
-when stems are soft add in the leaves
- a generous pinch of salt, pepper, and 2 garlic cloves minced
-top with some toasted pine nuts and shaved parmesan
et voila! super easy!
~cut up stems and mushrooms and put in pan of 2 tablespoons of olive oil
-when stems are soft add in the leaves
- a generous pinch of salt, pepper, and 2 garlic cloves minced
-top with some toasted pine nuts and shaved parmesan
et voila! super easy!
Lucky me...my little brother was over and helped me toast the pine nuts. I think he was more amused with the "flipping"part ...
some words~
In the darkest of nights, there is always light....ready to shine through. Be aware of the dark and light, the yin and yang in everything and the power that each holds. Surround yourself with people that not only support you during the dark times, but are also there during your "highs," your moments of light.
Recognize that the periods of darkness are paving the way for glowing and colorful times ahead...
All my love,
~M
In the darkest of nights, there is always light....ready to shine through. Be aware of the dark and light, the yin and yang in everything and the power that each holds. Surround yourself with people that not only support you during the dark times, but are also there during your "highs," your moments of light.
Recognize that the periods of darkness are paving the way for glowing and colorful times ahead...
All my love,
~M