...Happy Birthday month my sweet brother and sister!!
Epiphany
She saw herself reflected in the store window
& then the sun changed & she disappeared
& all she could see was her eyes
& she remembered thinking I make a very nice floor lamp
& that was the day she decided to quit her job.
The Best Exotic Marigold Hotel (Evelyn)...
There is no past that we can bring back by longing for it. Only a present that builds and creates itself as the past withdraws.
The year has passed most agreeably...not regretting taking that radical step...looking straight ahead...with the breeze in my hair and the sunrise on my face....
Garth Brook's The River
You know a dream is like a river
Ever changin' as it flows
And a dreamer's just a vessel
That must follow where it goes
Trying to learn from what's behind you
And never knowing what's in store
Makes each day a constant battle
Just to stay between the shores...and
I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry
Too many times we stand aside
And let the waters slip away
'Til what we put off 'til tomorrow
Has now become today
So don't you sit upon the shoreline
And say you're satisfied
Millet-Cauliflower "Mashed Potatoes"
Robin Asbell: Potatoes aren't the only way to make delicious puréed vegetables – and a tender grain contributes even more taste and nutrition. Add your favorite herbs, some caramelized onions or a pat of non-dairy butter to this savory millet-and-cauliflower mash.
1/2 cup millet
2 1/2 cups water
4 ounces sliced cauliflower stems and florets (about 1 1/2 cups)
1/2 tsp salt
Optional: non-dairy butter, roasted garlic, wasabi, horseradish and/or soy sour cream to taste
1. Wash and drain the millet, then put it in a saucepan with a lid. Add the water, cauliflower, and salt.
2. Bring to a boil and reduce the heat to the lowest simmer. Cover and cook for 35 minutes, checking and giving it a stir after 30 minutes. The millet will bread open and thicken the liquid in the pot. When the millet is very soft and thick, take it off the heat and let stand for 5 minutes.
3. Use a blender for the smoothest puree, but a food processor will work almost as well. Purée until the mixture is as smooth as ou can get it.
4. Add other flavorings, if desired, and serve as a side dish.
