Ch-ch-ch-ch--Changes!

Oy.. what a week. Oh, wait, is it only Tuesday?

Right now there is so much going on I don't really even know where to start. Things are good, though and I'm excited for the new year!

So, here's the scoop on one of the new developments that is right around the corner:

My best friend is moving down here in THREE WEEKS!! We're in the process of finding a place to live right now. I haven't lived with another person for about 3 years. It's going to be interesting. It's going to be fun! It's going to be a challenge. I think we've finally found the right place and that makes me feel calmer right now. We're about to put our applications in and put the deposit down. I'm actually really excited and can't wait to make it our home together in this city that I love. I hope (and believe) that she will love this city as much as I do.

I've been living in Austin for a little over a year now. Just last night I was on the phone with one of my dear friends from back home (Boise, ID) and he asked me, "So, do you think you're going to be living in Austin for the rest of your life?"

It only took me a couple of heartbeats to say, "Well, I have no plans on moving anywhere else in the immediate future."

I LOVE Austin. I LOVE the people that I'm so fortunate to know here. I feel like I HAVE found home and I can't imagine ever wanting to leave!

Don't get me wrong.. I miss my Boise friends. I miss my family. I wish they were closer. Every time I do or see another awesome and wonderful thing here I want them to be here to share it with me. But, for me, personally, this is the place I belong.

Anyway, back to the topic at hand.

Getting ready to move again. Getting ready to have my best friend here. So excited to introduce her to the wonderful people I know, go explore all that Austin has to offer, head to San Antonio to take in the River Walk and The Alamo, have a partner on little hikes and excursions to swimming holes (there are MANY), the list of things to do goes on and on and on...

I'm happy with my life in a way that I couldn't be in Boise. The side of myself that I haven't had an outlet for there is free to flourish and be.

I'm confident that my friend will be able to feel as free and alive as I do in this eclectic, creative and (pretty much) perfect city.

Point of Interest

Check out this blog called ecopsychology in action, it's full of insights and very thought provoking!

A New Favorite!

 I bought this one but, there are many variations, you can totally tweak it to suit your own taste. I highly recommend making sure your recipe uses jicima, great added crunch! I like that this is sweetened with a little orange juice. Now I want to find a great recipe and make my own. Yum! I think I've found a summer staple. Serve it as a side dish, with tortilla chips or whatever sounds good to you. Do you have any ideas?

Home Sweet Home

Today I put a deposit & application in for an apartment. It's not going to be ready for me to move in until July 8th though. Seems like forever right now.

Here's Your Chance...

... to ask me ANYTHING!

Roasted Califlower

A BEAUTIFUL Purple Califlower that I got at the HOPE Farmers Market on Sunday is in the oven roasting. I used this recipe and I can't wait to eat it!

(image found here)

Roasted Cauliflower Recipe

INGREDIENTS

• 1 head of cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• Lemon juice (from 1/2 or a whole lemon)
• Olive oil
• Coarse salt and freshly ground black pepper
• Parmesan cheese

METHOD

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Serves 4.

oh my gosh... yum!

Doing a lot of reading tonight to prepare for the vegan change.

I just came across this amazing sounding recipe and wanted to share it with you. Let me know if you try it before I do, what a nutritious meal served up in a delicious package!

Pasta with Chickpeas and Rosemary
(amounts given are my best estimates - vary according to taste)

3 Tbsp olive oil
4 cloves garlic, minced
good pinch of dried red pepper flakes
1 15oz. tin good quality chickpeas (a.k.a. garbanzo beans) drained and rinsed
1 15oz. tin good quality diced tomatoes (if you like your pasta extra saucy, use 2 tins and increase the amount of garlic)
1 Tbsp minced fresh rosemary (or 1 tsp dried, crumbled with your fingers)
Fresh or dry pasta to serve 4, preferably whole wheat or something like Barilla Plus*
salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese (or vegan substitute) to serve.

Heat olive oil in wide frypan or saute pan. Add garlic and red pepper flakes. Saute ~ 1 min, careful not to brown the garlic. Add tomatoes, rosemary, and chickpeas. Simmer ~20 minutes until tomatoes have reduced and separated from the oil. In the meantime, cook the pasta according to package directions. With a potato masher, mash some of the chickpeas and tomatoes into the sauce, and season with salt and pepper. Toss with cooked pasta and Parmesan cheese (or substitute).

Serve with a mixed green salad (dress with a simple vinaigrette and chopped nuts or seeds).
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This recipe packs plenty of protein, iron, and zinc; a decent amount of calcium, and if you use Barilla Plus pasta (which I do as often as I can), a good dose of Omega-3's as well.