Unplanned time…

Recently I’ve been moving a little more and hanging out in a morning exercise class run by a school mum.

It’s outdoors in the park, kids are welcome and there are the nicest mums to chat and coffee with.

It’s been good for me. It warms me up for the day, releases some endorphins, the air is fresh and it’s a nice social connection.

Sometimes, it’s easy for me to potter on my own a little longer than I should, or choose solo pursuits.

This morning 3 of the 4 children are sick at home so a home day for us, no class for me.

No doubt cabin fever will set in and the house will be turned upside down, clean things will become filthy and there will be squabbles.

It is what it is so I may as well surrender to the day.

Abundance: a very large quantity of something.

After the hanging the washing on the line, I thought I’d give my garden a water and see what’s happening in there.

A young garden, only 5 months old, we are renting this space while we are based in Sydney, so I’m cautious, I don’t know how long we will be here.

It’s not an overly productive garden, but an experiment in growing, a little space to plant and see what grows.

Not a garden anyone would stop to admire.

Nor a place that I spend a lot of time and energy, I share that around.

But a garden that gives.

Pumpkins have been shared, pumpkin knowledge has been gained and traded.

The tastiest of salad leaves have been grown and eaten.

The pizza and pesto is only served with fresh basil from the garden.

Many conversations, ideas and dreams have been created by this little bed of green space.

The bees visiting the flowers have become lessons on reproduction for the children.

The butterflies fly in to be admired as they do their work.

Composting has become just what we do with scraps now.

Today:

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Some beans were found, they will be added to dinner. I’ve been thinking of dahl, the beans seem a perfect fit.

The bean plant is flowering, the end of the cycle. I’ll watch it for a while.

Maybe the new snap peas that have been planted will share the trellis, maybe they won’t, we’ll see.

Our garlic purchased directly from Natalie our favourite organic garlic farmer (Moore Farm Fresh Produce) recently started to sprout so it’s been planted.

It’s a cool thing to buy an organic garlic supply, I learnt about it here.

I planted the bulbs last week, they seem to like it amongst the nasturtiums, the beetroot and the carrots.

There are probably rules about such companion planting but I am yet to discover them.

Yes, I’d say abundance is all around (especially in ordinary things), if you open yourself to find it.

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A hearty pot of basic dahl

From: SBS Recipes

Ingredients:

  • 1 tbsp oil (olive, vegetable, coconut)
  • 300 g(1½ cups) dried red lentils
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tbsp garam masala
  • 1 tsp chilli powder (I used cayenne pepper)
  • fresh red chilli, chopped
  • onion, chopped
  • garlic cloves, crushed
  • 2 tbsp grated fresh ginger
  • ⅓ cup chopped coriander
  • 1 litre (4 cups) vegetable stock or water (I used 500 mls of good quality home vegetable stock and added water to make up the volume)
  • 2 cups chopped seasonal vegetables of your choice (I used beans, zucchini, carrot, capsicum)
  • ½ cup chopped fresh parsley, to serve

TIPS:

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Before you start, chop, crush and grate everything.

Also prepare a container with your spices, so you don’t need to measure it straight into the hot pot.

I found it needed another 500 mls water. I cooked on the stove top in a big pot on low heat, the lid needed to come off and I needed to watch it and stir to make sure it didn’t stick. It took just under an hour to cook.

Then:

Heat the oil in a slow cooker over high heat.

Add the lentils, cumin, turmeric, garam masala, chilli powder, red chilli, onion, garlic and ginger, and cook, stirring, until the onion softens.

Add the coriander, stock and chopped vegetables, and cook over low heat for at least 1 hour (the longer the better).

Stir in the parsley just before serving.

Now:

It’s spicy and perfect for Greg and I to share for meat free Monday! And such a frugal meal. I had the Roti from the weekend, I’d planned to make dips but I’m even more excited to be eating it with with my very first pot of dahl.

Too hot for the kids so they will have a simple pasta tonight, laden with garlic, nature’s best antibiotic and an early night!

Right, the children are calling…

 

I hope no matter what your day brings, there’s space to notice the abundance in the ordinary moments of your day.

 

 

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