“Comparison is the thief of joy.” My friend Jodi posted this quote the other day. Something about the ebb and flow of life lately caused my heart to receive this with a thud. Yes. The truth in the phrase rung so loud in my ears I was glad to have been sitting down when I read it, otherwise I might have fallen over. Rather than list all of the ways comparison has been robbing me of joy lately, I’d like to move past it with you now and have us encourage one another to not let what is happening around us determine our self worth. Let’s look inside to what we know we are capable of, how we are unique, and let our individuality be our guide. Let’s pave a new road, and instead of asking Pinterest what is stylish – lets look in our cupboards and closets and ask ourselves “what is something beautiful I can make with this today.”
The components for that delicious meal is already sitting in your fridge; that super cute outfit you’ve been saving to buy is already folded away in your drawer; that photograph you’ve been looking to take is not going to be created by something you buy – its going to be created by you, using a camera. Instead of focusing on what we don’t have, let’s take this weekend to look at what we do have (for I’m sure it is plenty), and lets create something beautiful. Not because social media told us it was, but because each of us sat in front of something and decided with our own eyes that it was the most magnificent thing – or at least it was after we took the time to give it attention. Give it worth; give yourself worth. Imagine if we approached the day believing “I have everything I need”. Try it today, and see if you feel less “inadequate” and find more beauty tucked away in your life than you imagined. This is a new goal of mine I wanted to pass along to you. It’s been ringing in my ears ever since I read that quote, and its only getting louder.
I’ve been striving to create recipes as of late using what I already have on hand, rather than neglecting a full fridge to go to the market and purchase new items to sooth my recipe developing craze. This simple cucumber yogurt soup is so wonderful, and a great lunch for a warm summer’s day. I keep a jar of chili roasted corn on hand in the fridge to sprinkle on top for texture and flavor. But feel free to get creative and use whatever you have that you think would be nice. The addition of cumin in the soup is key, and brings out the most wonderful contrasting flavor with the cool cucumber and tangy yogurt. Happy weekend, friends – xx
My favorite olive oil made by Dina’s family in Greece is now available on Amazon! HOORAY.
I received Emma’s new cookbook this last week and right in the nick of time. I was in such a slump, until I read her words and immersed myself in her recipes. Now I feel invigorated and so jazzed to get making all the wonderful, thoughtful dishes in the gorgeous book.
I loved the creative ways to use marble in your kitchen on Apartment Therapy, especially that back splash.
We are still waiting to unpack our (Scott’s) record collection until we find the right piece. This one just caught my eye and I hope he likes it too *crossing fingers*.
Scott says I’m not allowed to buy any more t-shirts until I get more “regular girl clothes” (whatever that means), but I really want THIS ONE.
I really want a huge print of this to hang above my desk, so rad.
I love the simplicity of these protein bars and am itching to give them a whirl – usually simple is annoyingly best.
Time for some tunes! Really digging Lord Huron’s album “Love Like Ghosts“.
CHILLED CUCUMBER YOGURT SOUP W/ CHILI ROASTED CORN
Makes 1 serving, multiply as needed.
cucumber yogurt soup
5.3 ounces plain, unsweetened almond milk yogurt (I use this one)
1 cup diced cucumber
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
chili roasted corn
1 ear of corn
dab of olive oil
For the corn: Preheat the broiler to low, and place a rack about 8 inches below the flame. Lightly rub the ear of corn with a dab of olive oil, and sprinkle with sea salt and chili powder. Place under the broiler on the rack (I set a cookie sheet on the rack below to catch any spices that may fall) and cook for 15 minutes, rotating a quarter turn every 5 minutes. Remove and let cool before slicing off the kernels. Use right away or store in an airtight glass jar in the fridge. Use within one week.
For the soup: Place all of the ingredients in a high speed blender and puree on high until silky smooth. Serve right away with chili roasted corn on top and enjoy.
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