Be patient

Be fine

Be balance

Be kind

"There’s actually no such thing as an adult. That word is a placeholder. We never grow up. We’re not supposed to. We’re born and that’s it. We get bigger. We live through great storms. We get soaked to the bone. We realize we’re waterproof. We strive for calm. We discover what makes us feel good. We do those things over and over."
Micah Ling, “Bon Iver: Holocene,” published in Hobart (via bostonpoetryslam)

Jamaican Chickpea Stew
1 tablespoon olive oil 1 medium yellow onion, diced 4 cloves garlic, peeled and minced 1 1/2 teaspoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground allspice 1/2 teaspoon crushed red pepper flakes Salt to taste 1/4 cup dry red wine 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 1 (14.5-ounce) can diced tomatoes, undrained
For serving: 3 cups cooked brown rice
Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the curry powder, thyme, allspice, red pepper flakes, and salt; cook until fragrant, about 30 seconds.
Stir in the red wine, black beans, chickpeas, and tomatoes. Bring to a full boil, then reduce the heat to medium low and simmer, uncovered, for 15 minutes. Taste and add additional salt if desired. Serve over brown rice.

Buckwheat Avocado Summer Salad

Baked Feta Tomatoes

Avocado Pasta
2Avocados, ripe1/2 cupBasil, fresh leaves1 cupCherry tomatoes1/2 cupCorn, canned kernels2 clovesGarlic
2 tbspLemon juice, freshly squeezed

Pasta & Grains
12 ozSpaghetti
Baking & Spices
1Kosher salt and freshly ground black pepper
Oils & Vinegars
1/3 cupOlive oil