16.5.12

less talk, more blog


Shout out to my girl Cuky for truly inspiring me to get my shit together and blog. I got back from Miami yesterday and before I could even unpack I was uploading pictures off my dusty SLR. I made this soup a couple weeks ago- absolutely delicious chicken sausage, white bean, kale, tomatoey goodness. It's a ridiculously easy stew to fix up and needless to say, packed with healthy ingredients. Two thumbs up, recipe follows.
Rereading my previous post made me laugh because I was extremely sad to leave home this time around. Witnessing Miami continuously evolve into an authentically classy and cultured spot made it hard to walk away from yesterday. I took my last cruise down I-95 pumping Power 96 with the windows down, allowing my skin to soak up the sticky air I'm accustomed to saying I don't miss. I couldn't hold in all the joy so I smiled all the way to Ft. Lauderdale. Once I went through security I realized the vacation was over, smile flattened, back to the opposite reality I've created for myself. Without a doubt the opposite that I love in each differentiating way... but there's nothing like the comforts of home. I'll spare you the details of my travels, the confusion that followed, and the overwhelming feelings I continue to suppress/accept/cultivate right now. 
 I feel like a multicolored dradle spinning out of control across the map of the United States.

I figured a little grocery shopping and yoga practice would help me reset that "life is good" button, getting back into routine and all. Ah, the sight of my cart overflowing with organic produce and the sound of an explosively bubbly kombucha worked wonders for my pitiful funk. In class, as always, Matt says the perfect thing. We're bending over backwards in Full-wheel expanding our chests and allowing our hearts to open and spill their contents out onto our mats, and then he refills them with love.
"Life isn't perfect. Just be kind to yourself as the journey unfolds."

I am so grateful for my opportunities and where I AM in this very moment.
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Working on my knife skillz

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Ingredients 

1 tablespoon olive oil
2-3 medium zucchinis 
12-ounce package fully cooked chicken sausage links, sliced
cloves garlic, thinly sliced
.5 lb dried cannellini beans, soaked-cooked-rinsed (or 19oz can)
14.5-ounce low-sodium chicken broth
14.5-ounce can diced tomatoes
bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper



Heat the oil in a large saucepan or Dutch oven over medium heat. Add the zucchini and cook until soft then add sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

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