I kind of loathe the word, "busy". Who isn't some version of "busy"? Even those who have little to do themselves are busy watching others be busy on some social media outlet. The badge of honor that today so many boast with being busy...I dunno... #lame. I have been trying on "productive" and "full schedule" for the last year and a half to replace "busy". Aaaaaand verdict isn't out as to whether using these euphemisms makes me feel any less b*sy. But I'm keeping to my plan. Suffice to say, Time and I have a special squinty-eye-to-squinty-eye understanding with each other. A little thumb war Time vs Tootsie.
So If I see Time, I look around hungrily, grab it and tuck it in my pocket. I fiddle with it, lose it and find it again in tiny unsuspecting crevices of my life. A sliver is perhaps 5:45am before the house is awake-- I am making 3 kid lunches for school, I'll roast vegetable for a soup, throwing vegetables in the oven as I brew my coffee. Another is on a work call midday, when I can sneak in dicing vegetables to roast for the week. Post-late-night of teaching my dance class in NYC, when the house is quiet, I will slow cook chicken with fresh herbs because...well, because it makes me strangely content to do so. Stealing any moment I can, giving it to making real food, is one of my weirder feelings of accomplishments as a Pretty Full Scheduled Human/Mother/Wife . Cuz' frankly, I'd just as likely be the first to just grab a couple Twizzlers and be on my way. So, here, clockwise from left corner are some latest versions of good, easy food:
1. Falafel (from Whole Foods fresh) with fresh garbanzos, roasted sweet potato & zucchini, scallion, olive oil and salt
2. Homemade lentil soup with shredded carrot, roasted cauliflower and baked potato with butter & scallion
3. Roasted cauliflower and brussel sprouts
4. Mexican salad: Chopped romaine with homemade shredded organic chicken, saffron rice mixed with roasted wild mushrooms and kale
Any vegetable that whispers sweet nothings to you from the farm beds or supermarket shelf.
Roast it at 400 degrees with olive oil and salt. Maybe garlic cloves added. Approx 25 minutes or until brown on edges. Let cool. Put in glass tupperware and store for use for a good bunch of days.
Then add whatever you are feeling that day of use: Indian spice, Mexican flavor, protein or bare naked goodness solo.
Then relish in your well nourished moment of Time.