Lavender and L’asperges (Asparagus)

lavender4 copy

Another brief post today, along with more pictures from our time living abroad. I have lots of grading and lecture preparation to get done before my class today.

I hope your Wednesday is off to a fantastic start and that you have amazing things come in to your life today. If you’re in the midst of a “life storm,” remember that often out of life’s challenges comes the opportunity for amazing change to take place. Breathe very deeply and visualize yourself on the other side of the storm, stronger, more resolute and living a more abundant life. No matter what you face, there is a path through the tempest. Ralph Waldo Emerson once said: “What lies behind you and what lies in front of you, pales in comparison to what lies inside of you.” Put your shoulders back, your head up and face the challenges in your life with gratitude. Be appreciative that you have the opportunity to realize the enormous power that lies deep inside your being. Your strength is boundless. Find that strength. Relish the day. Keep Shining. Peace Out!

Here are a few pictures from when we lived in France. These amazing lavender fields flourished not far from our house. Also, asparagus grew wild on the roadside during the spring! I love asparagus and during it’s peak season I will sometimes make a meal out of roasted asparagus over a bit of rice with a dash of Sriracha on top. The following recipe is about as simple as they come. Make a big batch and watch it disappear!

Roasted Asparagus

Two or three big bunches of asparagus

1 TBSP Olive oil or coconut oil

Sea Salt and fresh cracked black pepper to taste

Wash the asparagus and break off the end of the stalk (about one – two inches) and discard. Break the remaining stalk into two or three pieces. Put into bowl with olive oil, salt and pepper. Toss to coat. Spread onto oiled cookie sheet and bake in a 400-degree oven for around 20 – 30 minutes depending on your oven. Monitor closely at the end of the baking time to make sure it doesn’t burn. Serve plain or over rice. I like to top with Sriracha and a sprinkle of pine nuts. Enjoy!ImageImageImageImageImageImage


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