Most of this week was spent living in a snow globe, which I loved.
Winter feels somewhat precious this year (too many high temps and muddy days), so I am enjoying the silvery ambiance while it’s here.
There was also lots of creating – both in the kitchen and in studios – as well as a visit to see the ballet, which was nostalgic and entertaining. Here’s a look at my week.
I am now halfway through the 10-Week Wim Hof Method, and I am taking my cold training straight to the source. After 4 weeks of shower therapy (beginning and ending with 1 minute of cold water every day), I have begun to dabble in some time outdoors while the weather is below freezing.
Yes, barefoot, and yes, without a shirt. Sometimes in shorts too! When you realize the power you have in your mind to endure the challenge, it doesn’t feel so crazy.
From whining and shivering in the cold, to collected and meditative. You truly can create warmth from within, just by harnessing your breath. Good vibes indeed!
The forecast for next week looks like it’s going to be in the 50’s and 60’s (ugh), so I’m “soaking up” the cold while I can.
As someone who was previously very fragile in cold weather, it feels incredible to be able to harness my breath and find calm, warmth, and a headstand (!) within it.
I finally have some glass work to show!
The following two dishes are fused glass projects that were fired once, then again as they slumped into a mold.
Not sure what I’ll use these for just yet, but trinkets and seeds are a good start.
This second dish was made using “stringers,” which are glass strands. I have never used them before, and usually only work with sheet glass that I cut or break, so it was a fun new experience.
I have a set of plates in the kiln that I’m pretty excited about, as well as a project where the glass will come out looking matte in the end.
I also have been working on an exciting new collection of pottery, which will start to reach completion in the next couple of weeks. The amount of time spent creating all of these things has been wonderfully fulfilling.
The unending pile of dishes I have been plowing through reached peak levels over the past week, but all for good reasons! Here’s what’s been coming out of my kitchen…
Beet + Orange + Walnut Salad with Tahini Sauce. Recipe from Minimalist Baker’s Everyday Cooking.
As a long time hater of beets, I have tried to be more open-minded lately. This light and delicious salad is helping me feel the love!
Thai Quinoa Burgers in Lettuce Wraps. Recipe from Minimalist Baker’s Everyday Cooking.
I modified these a bit, and added a few more “toppings,” like red cabbage and orange segments. This dish was unreal. It had every texture and flavor you could want, as well as the volume and spice to be completely filling and satisfying.
Chipotle Sweet Potato Noodle Salad with Roasted Corn. Recipe found here.
I rarely use my spiralizer because it’s kind of a pain to set up, dismantle, and clean, but that’s another thing I’m trying to stop being lazy about. This dish reinforced my love of spiralized veg, and was a wonderful alternative to regular noodles.
Lentils + Roasted Veg + Tahini Sauce. These two bowls (above and below) are basically the same dish, just tweaked a bit and enjoyed on two different days.
You could put tahini sauce on just about any vegetable and I would enjoy it. The roasted carrots and watermelon radish from the garden made it even more special!
Open Faced Tofu + Mushroom Taco.
No recipe for this one, just a mix I put together with some black beans and spices, topped with a red cabbage slaw. An easy and quick weeknight dinner.
Stuffed Mushrooms. Recipe from Deliciously Ella.
These were delightful explosions of flavor. The stuffing was made from a mixture of sun-dried tomatoes, tahini, pine nuts, parsley, and some other spices. So easy and quick, I could have eaten twice this many!
Beet + Buckwheat Risotto. Recipe from Deliciously Ella.
I made this on Valentine’s Day, without realizing ahead of time how perfectly appropriate it would be. Despite my disdain for beets, I have always loved the vibrantly pink and red colors they hold. A beautiful dish, undoubtedly, but I am glad I served it with the stuffed mushrooms above for a more dynamic meal experience. Alone, the risotto is a bit too one-note.
I have been immersed in The Telomere Effect all week.
Telomeres are the protective tips on the end of our DNA strands that protect our chromosomes (get a complete explanation here). Through a lot of research into how telomeres operate, thrive, and suffer/shorten, the authors have acquired a ton of insight on how we can live longer and healthier by taking care of ourselves and, in turn, our telomeres. Fascinating!
Also, earlier this week on Cured Life: My Plant-Based Kitchen: Pantry, Fridge + Root Cellar