January 26, 2010
I did it. I started and finished a piece of artwork that I am actually pretty content with. Last night went rather smoothly, to my surprise. Last night was a test, one which proved that a positive mentality will take you farther than panic will. Last night made me believe that I really can achieve anything, as long as I maintain my determination and a sort of mental complacency. When all was said and done, I took a step back, looked at my final product, and took a deep sigh. I’m all for a challenge. And the best part, undoubtedly, would have to be the deep, relieving gush of warm air that escapes your lungs as soon as you add the finishing touch.
…and I ended up taking first place in my category. So, again, attitude is key.
Tonight’s dinner is worthy of honorable mention, too….
- 3c cooked wheat berries
- 3 small-medium red potatoes, cubed
- 10 oz bag of spinach
- 1 lemon
- black olives
for the pesto-
- 1/2c sliced almonds, toasted
- 1/2c finely shredded Parmesan/Romano mix
- 2 handfuls of spinach
- 3 garlic cloves, chopped
- salt & pepper
- 1/4c plain fat free yogurt
- olive oil
Set aside wheat berries. Boil potatoes until cooked. drain and mix with wheat berries, season with salt, pepper, & juice of 1/2 lemon* (make sure the seeds don’t pop out!) Mix in spinach.
In a food processor, combine almonds, cheese mix, 2 big handfuls of spinach, garlic, yogurt, s&p, and pulse. Slowly begin to drizzle a little olive oil until pesto reaches desired texture. Add pesto to wheat berry/potato mix. Do it slowly, and make sure you don’t do pesto overkill! It depends on your taste. Garnish with sliced black olives.
*Add lemon zest for a little more lemon flavor.
This should serve between 4-6 people.
Have a splendid evening!