I hope this finds you and your loved ones all safe, healthy and as relatively as sane as can be during these crazy times! Things here in Kansas City have started to open up, and Rob and I have begun to venture out a bit.
We even went OUT this past weekend!
Like most of you, we haven’t done much for the past two months besides order the occasional carryout and watch Netflix, so we were thrilled to be able to safely grab some dinner and a beer on the patio of one of our favorite local spots. As we enjoyed being outside, in the fresh air, socially distant from other diners, we were responsibly served by an incredibly friendly and professional, masked server.
Looking back on the evening, I was amazed to notice how much pleasure we found in such a seemingly simple act—going out to a casual dinner—that I absolutely would have taken for granted, BC (before COVID.)
Beware the barrenness of a busy life. — Socrates
My heart goes out to all suffering at the wicked hands of this virus, and the financial devastation being left in its wake. Yet the vacuum that has been created is ripe and ready for renewed awareness and appreciation for life’s simple pleasures. Things will never be *normal* again, but may we all embrace this chance to re-evaluate what matters most to us, look for hidden opportunities and welcome what we might describe as old-fashioned pleasures, such as puzzling, gardening and porch-sitting.
Freedom in simplicity
Amidst all of the craziness, there are good things coming from this time of quarantine. I’m sure you’ve got your own list, and high on mine is a return to simplicity. We just don’t have as many options and distractions, which I’m finding quite freeing.
Eating modestly
This is carrying over into my food prep as well. Now that the farmers’ markets have opened, I’ve been masking up and shopping for whatever green things I can source from local farmers. When buying locally, we have fewer choices, therefore fewer decisions to be made!
This past week, I found several varieties of green veggies – some that I don’t even have names for, but no matter, I prepare them all in the same way.
An easy method for cooking green veggies
I call this a method, rather than a recipe, and it can be applied to almost any green vegetable:
Rinse and chop.
In a large skillet over medium-high heat, sauté some chopped garlic, red, yellow or orange bell pepper strips (optional) in olive oil.
Add the chopped greens to the skillet. Sprinkle with a bit of sea salt.
Sauté until the veggies are cooked. Stir in a drained can of chickpeas, if desired. (This makes the dish more of a main course.)
Remove from heat; add a squeeze of fresh lemon juice and a pinch of red chili flakes (optional.)
Enjoy warm or at room temperature.
I’d love to know, what simple pleasures are you enjoying? And what newfound humble delights will you continue to enjoy as we begin to re-emerge?
Stay Safe & Bon Appetit!
