What a week it’s been! Nothing in particular has happened, it has just been one of those weeks where everything seems a bit more challenging than usual and nothing quite clicks into place. The kind of time that requires more thought than it should, and certainly more quiet time than usual to re-set and re-charge your batteries.
The days have been short and grey, very typical of the season with a few bursts of sunshine and a threatening dusting of dry snow. I don’t mind the thin light and short days so much; for me they are perfect for reading and writing and they can provide excellent light for photos, all of which are my favourite things to occupy my time with. I have been writing a lot, so much so that a few nights this week I simply came home and lay on the couch, my mind was so spent between work and writing at home. All hobbies and passions require down time. We cannot spend our whole selves at 100% all the time without suffering. But isn’t there a certain satisfaction in working really hard for something you love even if it leaves you ragged at the end of the day?
I’ll leave you with 2 things: a delicious, restorative, and easy recipe for the days and nights when your energy and attention is lacking and a poem to go along with it. Enjoy.
My candle burns at both ends
It will not last the night;
But ah, my foes, and oh, my friends –
It gives a lovely light.
Edna St. Vincent Millay (1892 – 1950)
Kale, Yellow Beet and Hazelnut Salad
¾ C toasted, chopped hazelnuts
1 medium sized golden beet, washed and grated (about 1 cup)
6 cups (loosely packed) chopped kale, washed, coarse stems removed
1 Tbsp olive oil
1 tsp white wine vinegar
sea salt and ground pepper, to taste
In a heavy bottomed pan over medium heat, toast and brown your hazelnuts until fragrant, about 5 minutes. Remove hazelnuts from pan and allow to cool. Return the pan to the heat, adding the olive oil. Heat until the oil is shimmering. Toss in the kale, stirring quickly to wilt it slightly. Remove from heat when the kale is softened and bright green, about 1 minute. Remove the pan from the heat. Add the hazelnuts (chopping roughly if using whole nuts) and grate in the golden beet. Drizzle with vinegar and season with salt and pepper. Serve immediately. This salad is good warm or cooled. This makes enough for 4 as a side or 2 as a main. Excellent with a poached egg on top!