Oh my little sister. Robin T. Bate - that's how she signed her artwork. Thirteen years ago today she flew to heaven.
I am so thankful for Robin. So thankful for her life and death. Getting to have a sister like her. Her death has freed, molded and taught me so much of what life is about. I trust so much that I know God took her for divine reason. One we can't understand. The agony, depression, fear and acute sadness seemed bottomless. But I am so thankful for the choice to be able to move with it, through it by subscribing to Grace and seeking joy in suffering - the blessings that can come from such heartache and tragedy. The Calling to be happy and think of good things and draw nearer to the One who never changes and is a haven and the ultimate comforter.
Robin, despite the difficulties in her life, had a light, kind, accepting, peace-invoking, fun-loving free-spiritedness that inspires me even more today than ever.
I'm overwhelmed with gratitude and humility that we have so many choices everyday about how we think, act, react. That we can always be forgiven and are renewed every day. To have the choice to carry on, learn from our experiences and not let earthly grief, stereotypes and expectations rule us is incredible!
Here's to Robin, my amazing sis, to you, to all those you've touched and have touched you. To peace and love and acceptance and humility. ( :
I'd been wanting to write down what Jason makes for dinner for a while since it's all soooooo good, healthy and creative and thought a blog would be a nice way to keep a record...and allow for some kiddo pix, vids and tales!
Wednesday, November 28, 2012
Friday, November 2, 2012
Lotso Foodo
I
YOU |
Is Jason getting getting better and better every meal he prepares? Seems like it. He has no shortage of ideas, experiments or radar for new things and recipes to try. It inspires and puzzles me..and spoils us! Everybody has their unique gifts and talents - cooking is definitely one of Jason's (...many).
Love using leftover/extra stuff - the baguette from previous night with eggs, avocado and almost-too-ripe tomato for breakfast - SO GOOD. |
Fish Taco Fridays |
Frittata with asparagus and goat cheese |
Ravioli lasagna with tomatoes and herbs from our garden with homemade sauce |
Tilapia with a wild and brown rice and roasted cauliflower and broccoli - so good and nice and healthy |
Individual blueberry cobblers in ramekins |
Roasted pepper, asparagus, turkey italian sausage and goat cheese with penne - fantastic flavor fiesta |
Our favorite salad - grilled chicken, craisins, goat cheese, a nut item (almonds, pecans, walnuts, etc.) over arugula with the wonderfully biting balsamic and garlic dressing Jason makes |
Based loosely on a recipe - a Thai inspired dish with basmati rice, peapods, cilantro, cashews, roasted red pepps - fantastic |
This is more summery but still sensational - fresh herbs and a sweet tart dressing over a medley of grapes, apples, celery, raisins, almonds and on... |
This is from a chick pea, raisin and marinara pasta recipe Jason found |
A tomato app replica from a Greek restaurant Jason went to out east on a biz trip - lemon juice and feta make it great |
Fresh lime pie - bags of organic limes were on sale and we had quite a few left over and so genius just whipped this number up - so fresh and bursting with fresh lime flavor |
Frost has arrived so Jason harvested the rest of the herbs and is hang-drying them to use over the winter |
Whole chicken with those herbs stuffed under the skin and into the cavity - yummmm |
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