I am so ready to savor this year’s harvest of vegetables. Kale—sautéed with olive oil, pine nuts, garlic, sea salt, grated parmesan, and a splash of citrus cilantro vinegar. Topped with a over easy egg.
One of my goals this year is to reestablish kinship. Since Sunday afternoons are my writing sacred space, it was a perfect time to catch up on pen pal letters and enjoy a nice cup of tea.
Fresh juice for breakfast. The strawberries were from a frozen stash from two summers ago at our local farm market, Orr’s. They are just as stunning and sweet as the day I picked them.