Spirit-Filled Life

Early every morning
I walk around our backyard
admiring the plants
and Freddy walks with me.
I find inspiration
in the beauty of the hydrangeas.
The clematis.
The dill.
The eggplant.
The jalapenos.
The tomatoes.
The lettuce.
The basil and cilantro.
The parsley, sage, rosemary and thyme.
The butterfly bush.
The blue thistle.
The zinnias.
The Russian Sage.
The coral bells.
The coneflowers.
Such beauty and
Abundance.
Thank You God.

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Dill

I love dill. I used it in salads, on salmon, and with pickles.

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The First Jalapeno Pepper

I am always so grateful to see my garden plants producing healthy produce.

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Mother and Daughter

From a recent session.

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Goya Four Bean Salad

I made this to bring to an Independence Day Party. Simple. Delicious.

Ingredients

1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed
1 can (15.5 oz.) GOYA® Cannellini Beans, drained and rinsed
1 can (15.5 oz.) GOYA® Chick Peas, drained and rinsed
1 can (15.5 oz) GOYA® Pinto Beans, drained and rinsed
1 medium red onion, finely chopped (about 2/3 cup)
1 medium tomato, cored, seeded and finely chopped (about 1/2 cup)
2 tbsp. finely chopped fresh cilantro
2 tsp. GOYA® Minced Garlic

For the dressing:

3 tbsp. GOYA® Red Wine Vinegar
1 tsp. sugar
1/2 tsp. GOYA® Crushed Red Pepper
1/2 cup GOYA® Extra Virgin Olive Oil
Salt and Pepper

Directions

  1. Combine all ingredients in a large bowl and serve!

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Happy Independence Day!

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Sweet Potatoes with Tahini Butter

What is so special and delicious about last night’s dinner (pictured here) is not the baked beans, nor the grilled bison burger on a roll slathered with Tahini Butter, nor the freshly made dill pickles from yours truly, but it is the Steamed Sweet Potato with Tahini Butter and Toasted Sesame Seeds—a recipe from the NYTimes magazine. YUM!

A few weeks ago, Susan handed me the magazine section and said “This sweet potato recipe looks delicious. Would you make it for me? For us?”

And I did and I can’t wait to make it again.

Quoting Samin Nosrat (writing in The New York Times Magazine):

Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. “I don’t understand why people are constantly roasting them,” she says. “Roasting just makes them more fibrous and leathery, and they never, ever really get crispy.” Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does — the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it — every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.”

Ingredients

  • 2 ½ pounds sweet potatoes of any color (about 4 medium), washed
  • 6 tablespoons unsalted butter (3/4 stick), at room temperature
  • ¼ cup well-stirred tahini
  • 2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, finely grated or pounded smooth with a pinch of salt
  • Salt and freshly ground black pepper
  • 2 tablespoons white sesame seeds
  • Flaky sea salt, for serving

Preparation

  1. Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
  2. Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will — just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
  3. Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They’ll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They’ll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
  4. When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

 

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Sunday Sunrise

“You have to want to see joy, God in the moment.”
~Ann Voskamp, “1000 Gifts

 

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Psalm 23

A psalm of David.

The Lord is my shepherd, I lack nothing.
    He makes me lie down in green pastures,
he leads me beside quiet waters,
    he refreshes my soul.
He guides me along the right paths
    for his name’s sake.
Even though I walk
    through the darkest valley,[a]
I will fear no evil,
    for you are with me;
your rod and your staff,
    they comfort me.

You prepare a table before me
    in the presence of my enemies.
You anoint my head with oil;
    my cup overflows.
Surely your goodness and love will follow me
    all the days of my life,
and I will dwell in the house of the Lord
    forever.

Psalm 23 New International Version (NIV)

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After the Snow Storm

“Keep some room in your heart for the unimaginable.” – Mary Oliver

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