White Bean, Mint and Cilantro Salad

Food 2012 009

Timing is a funny thing.

Not funny ha-ha. But funny-strange.

You can time a dish in the oven to perfection, you can catch the train right before the doors close, you can be in the right place at the right time with the right person.

You can also burn a batch of cookies, have similar train doors slammed in your face, miss opportunities, or get pooped on by a bird. (Which, I can tell you from experience, actually does fall into the funny ha-ha category.)

It’s all a matter of timing.

I guess what makes it funny (non-ha-ha) is that we can’t control it.  Things happen when they happen and we can’t do much about it, other than use our own time wisely.

We can put time into hanging with the people we love, caring for ourselves, and into the goals we want to achieve.

But cooking in summer? Well, ain’t nobody got time for that.

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Fig and Honey Bircher Muesli

bircher muesli #voraciousvander

I used to be one of those people who grabbed a coffee on the way to class or work and called it breakfast. Somewhere around the time that I began my first full-time job and started to run for exercise, I decided to try behaving like an adult and make breakfast a priority. I haven’t looked back since.

Breakfast during the week is what I dream about on my morning run, it’s my fuel and nourishment. On the weekends it’s a recreational activity – going out and getting the freshest bread we can find, trying a new restaurant, meeting up with friends, making something warm and slightly elaborate and enjoying it over too much coffee and the weekend papers.

Any way it’s had, breakfast is a happy part of my day.

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