Wassup Steph Davis?!
Hope all is well where ever you are existing these days.
“High Infatuation”…LOVED IT! Actually I still have a bit to go. Thanks for taking the time to write and publish the book. Certainly made a significant impact in my intellect….I like your musings.
My favorite quote of yours so far is, “I have come to see I am a natural creature, too, and and not in charge. The smartest thing I can do is figure out how to cooperate and try not cause too much trouble.” =o)
I’m not a great climber who will ever be known, but I know the feeling of being driven and can sure relate to you on many levels. Love your brand of wacky humor, too. I love it when an author can make me guffaw. HA!!
I don’t have many places to climb where I currently live in Alaska (that is soon to change, though since I’m moving), but I snow bike (a mt bike with fat tires where you ride on dog mushing trails). You’d be surprised…quite a few of us who punish ourselves in this manner. Winter snow biking is the most intense winter activity at 2 mph….especially at 40 below. I don’t even like it all that much but its a way to remind myself how nature is infinitely bigger than me, as well as a way to beat up my body and push myself physically and to the brink of freezing to death. Why I like (like? I guess, “like”) to do this is something I don’t fully understand….
Hey, reading that you are vegan, I just wanted to share this chili recipe I make regularly. It’s from a website called urockgirl.com. Since it’s getting to be fall, it may be something to enjoy for a few nights–the leftovers are even better than the first night, imho. Hmm…you may have it already, but just in case, I wanted to share it with you. (the fire roasted tomatoes really make it!)
I have a recipe for healthy ginger bread that I like to make with it too–instead of corn bread (it’s not vegan since it has eggs, but if you want I can send it your way).
Happy thoughts to you and your family! Stay safe and geniune thanks for your inspiration and wisdom.
AMAZING VEGETARIAN CHILI!
½ sweet onion, chopped
2 cloves garlic, minced
1 zucchini, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 carrot, diced
1 bag Morningstar crumbles
2 (15 oz.) cans fire-roasted tomatoes
2 tbs. chili powder
2 tbs. cumin
1/8 tsp. sea salt
1/4 tsp. ground black pepper
½ can tomato paste
1 can white or black beans
optional: hot sauce to taste
Coat a large stock pot with olive oil cooking spray and place over medium-high heat until hot. Add all vegetables, 1 tbs. cumin, 1 tbs. chili powder and sauté about 5-7 minutes, until starting to soften. Add tomato paste and stir into vegetables for 1 minute. Add tomatoes, Morningstar crumbles, remaining cumin and chili powder, salt and pepper, and beans. Stir to combine. Place a lid on pot, lower heat to simmer and allow to cook for 1-2 hours.
Taste and adjust seasoning.
Condiments: nonfat Greek yogurt (instead of sour cream), shredded light cheese, chopped green onion, chocolate chips (believe me, it works), toasted pumpkin seeds, crushed baked tortilla chips.
Persistence and determination ALONE are omnipotent. ~C. Coolidge
Thanks for your great letter and for the recipe! And by all means, send over the gingerbread recipe too! You know, it is very easy to substitute egg replacer, if desired.