Hopefully the warm weather is on its way. We’ve had a few tantalizing tastes, and now it has at least warmed up enough for us to fit in some long neighbourhood walks in the morning.
Spring produce is showing up also. Heirloom tomatoes and cucumbers (greenhouse grown), spinach and mushrooms are all I needed to put together this tasty plate.
For the dressing, for two: in a blender jar, combine 1/4c or 60ml vinegar (I used homemade but wine or cider types are lovely), 2T or 15ml extra virgin olive oil, 2t or 10ml Dijon and 2oz or 60g of feta. Blend until smooth and enjoy.
Then maybe another walk to run a few errands…
Another year, friend. It seems like only yesterday we were eating like it was 2014. We hope you’ll join us on our journey as we fuel ourselves mindfully and with gratitude.
Of course there are an abundance of diet books that would refute our choice of breakfast to start the year, but common sense dictates that we don’t throw away food. So instead we continue to use up leftovers in a thoughtful way. No toast today…except to our healthier selves…our repast begins with buttery steamed cabbage, roasted baby potatoes from our garden, applewood smoked bacon, and fresh eggs. The coffee isn’t local but is from a local roastery, served in a beautiful mug from my sister’s local potter, Krista Oland.
Later today we will join with friends at St. Anthony’s to give thanks for the day, and then perhaps a hike or a stroll on the wintry beach to start the year off right. We wish health and happiness to you and yours.