Friday Five: A Little Bit Random

1. A color that you enjoy (and where you find it)

Purple–it’s my fav…my eye glasses, several pieces of clothes, and my garden (sometime soon *crossing fingers*)

2. A food or drink you have discovered recently that is just da bomb! 

Black Bean and Lentil Chili–a new crockpot fav!

Creamy Pumpkin Curry Soup

3. A simile for tiredness–Tiredness is like wet paper mache.  It sticks to you and makes movement difficult.

4. A random picture from your phone, camera or computerImage

5. Your least favorite bill: car mechanic, dentist or plumber?

The myriad of medical bills after having a test at the hospital

BONUS: If you are going to have a Lenten practice or discipline, what is it? If you have a book or on-line resource, be sure to share it!

Devotionally–Gerald May’s The Awakened Heart–it isn’t focused on Lent but has a great practice for contemplative prayer–and my prayer practice could use a little discipline

Physically–pedi-praying–I started praying while I jogged this fall and found it really to be growing for my body and spirit.  Winter hit, and my feet slowed.  This Lenten season I plan on giving up some morning sleep to commit to my pavement pounding pedi-prayers.

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7 thoughts on “Friday Five: A Little Bit Random

  1. I’d like the recipes for both your soups! I’ve been thrilled to make lots of soups since the cold reached south TX frequently in the past month. Not much more time to make soup before the heat comes to stay! Gerald May’s book is excellent and a good choice for Lent. Thanks for stopping by my blog; glad you liked the pictures.

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    • Here’s the recipe for the Lentil and Black Bean Chili:

      Cover 1 1/2-2 cups dry lentils with water. Bring to a boil. Reduce heat and let them simmer until tender…15-20 minutes.

      Meanwhile, saute a Tbsp of olive oil in a skillet. Add chopped onion, red/green bell pepper, and a couple cloves of garlic. (The amount depends on your flavor taste.)

      Mix 3 Tbsp chili poster, 2 tsp oregano, 1 tsp cumin together with a dash of salt and cayenne pepper…again to your taste. Once you’ve created your own seasoning mixture, add it to the sautéing veggies. I sometimes add a splash of water or white wine. Just a splash, to help the seasonings get absorbed.

      If you want to serve shortly, combine a 29 oz can of diced tomatoes, a small can of chillies, and 31 oz canned black beans into your large skillet. Once this is heated through, drain the lentils, add them to the skillet, and let everything simmer on low for 10-15 minutes.

      If you want to enjoy later, add the above to a crock pot, turn it on low for a couple of hours.

      I sometimes serve this with fresh cilantro on the top.

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    • And the pumpkin curry is really recipe less. It grew from needing a meal and having an extra can of pumpkin in the pantry.

      Sautee garlic and red onion in a little butter and olive oil. (Until almost caramelized)
      Add a little chicken broth and let simmer.
      Once this is warm, add canned pumpkin.
      Stir until it is thinned.
      **I have added coconut milk and half and half. It also works with skim milk but the flavor isn’t as good.
      A dash of cardamom, cumin, all-spice, and salt.
      A pinch of red pepper flakes and pepper.
      Potentially, a little agave sauce…depends on the flavor balance you like.

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  2. I like the praying while walking/running (in my case, walking). What a great way to bring exercise for the heart and soul. 😉

    Thanks for playing!

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