We have quite a few October birthdays on my side of the family.
My maternal grandmother, Virginia Dare Zumwalt (pictured here at age 16)
And her first born, my Uncle Larry (pictured here with my Mom).
My paternal grandmother, Marie (pictured here with her oldest daughter, my Aunt Judy circa 1942).
And my Paternal Grandfather, Donald Young Brady. Both my paternal grandparents shared the same birthday. Pictured here with my Father, James Young Brady circa 1945.
Friday, October 21, 2016
Thursday, October 20, 2016
October 21st is Garbanzo Bean Day, but I think they are better known as Chickpeas.
Recent studies have linked chickpeas and a Mediterranean diet with numerous health benefits, such as improved heart health, reduced risk of diabetes and dementia and a decreased risk of stomach cancer.
High in protein, they are one of the earliest cultivated legumes: 7,500 year-old remains have been found in the Middle East.
Here is a hearty fall stew full of fresh herbs, spinach and protein packed chickpeas.
Mediterranean Chickpea Stew
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 red bell pepper, cored, seeded and chopped
4 medium zucchini, chopped
35 oz. can whole peeled tomatoes
1 can vegetarian broth
1 1/2 cups cooked chickpeas, drained (or you can use (1) 14 oz. canned chickpeas, drained)
1 bag (8oz) baby spinach
1 tablespoon capers, drained and rough chopped
1/2 teaspoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon cumin
salt and pepper, to taste
5 cups cooked couscous
Heat oil over medium-low heat in a large skillet. Add onion and cook for 5 minutes until translucent, then add garlic and cook for 1 minute.
Add pepper and zucchini and cook for another 15 minutes. Add tomatoes and broth and bring to a simmer and cook for another 20 minutes or until zucchini is soft and tomatoes begin to break down (you can use a wooden spoon to break apart).
Stir in chickpeas and cook for another 3-5 minutes and then add spinach, capers and fresh herbs/spices. Season with salt and pepper. Simmer for an additional 3-5 minutes before serving over 1/2 cup couscous.
* Please note: This recipe is dairy free, vegan, vegetarian and high in fiber!
Tuesday, October 18, 2016
This past weekend, we lost our sweet boy, Sammy.
I cannot express to you the overwhelming sense of grief that has taken over our hearts. He was our child, our baby boy and a big part of our lives.
I don't know what to write, and I don't know what to do. Brian and I are still processing his absence every day trying to rationalize and slowly accept that he is gone.
People keep telling me that time heals the wound and I know it will, but for now....we are both completely consumed in dark, sad and lonely grief.
Rest in peace, my sweet baby.
Sunday, October 16, 2016
Welcome Monday and to the middle part of the month!
We've got the baseball postseason in full swing this week so I've got two ball park fares on the menu!
What's your plan for the week? Remember to head on over to Laura's website for more planning ideas.
MONDAY: Cheeseburgers and Tots
TUESDAY: Cafe Yumm Bowls
WEDNESDAY: Grilled Flank Steak with Roasted Curry Cauliflower and a Salad
THURSDAY: Crock Pot Chili with Corn Bread
Friday, October 14, 2016
WHAT: Enjoying views
WHERE: Yosemite National Park
Happy 126th Birthday to Yosemite National Park!
I had the pleasure of spending a weekend with my friend Sonja at Yosemite, back in 1999 and it was amazing. Definitely a place that I would like to visit again.