My head is elsewhere tonight. Know what I mean? So is my heart. I went round and round about whether or not to go ahead with a recipe post tonight when I'm feeling out of sorts, when there are so many other things happening to people I know and love.
Why do bad things happen? Why do tornadoes rip apart lives? Why must the people I love and care for re-live memories of almost 3 years ago?
I don't have a good answer. All I know is that life is hard, life is difficult...life is a beautiful mashup of all that can happen just from being present on this Earth.
I am currently reading Tiny Beautiful Things by Cheryl Strayed and it is a powerful look at the imperfect and of human nature. Of the good and the bad. She had this to say about those moments when we look around at the bad things in life and say, "What the heck? Why me? What is going on here?" You know - the kind of stuff that makes you question your faith, your existence, the Universe:
"Countless people have been devastated for reasons that cannot be explained or justified in spiritual terms...
...In your darkest hour you were held afloat by the human love that was given to you when you most needed it...What if you allowed your God to exist in the simple words of compassion others offer to you? What if faith is the way it feels to lay your hand on your daughter's sacred body? What if the greatest beauty of the day is the shaft of sunlight through your window? What if the worst thing happened and you rose anyway?"
So this is my small attempt to keep you nourished - to love you through it. To give you recipes that will hopefully bring you a small amount of pleasure in this absurdly difficult, hard life. To give you a moment to slow down and savor a moment, a meal, and share tangible memories with those you love.
To help hold you afloat.
My friends, my heart is with you.
1. Wash asparagus.
2. Bend the asparagus until it snaps naturally - this is the best method I was taught to avoid the woody, stringy stem. Fresh asparagus will naturally snap at this point and keep the remaining spear tender and palatable.
3. Preheat oven to 400 degrees.
4. Place the washed asparagus onto a medium baking sheet.
5. Drizzle the asparagus with olive oil; toss to coat.
6. Sprinkle remaining ingredients onto the asparagus and toss again so that all spears are evenly coated.
7. Roast the asparagus for 8-10 minutes until lightly browned but still tender.
8. Serve warm.
Enjoy, my friends.
And if you would - send some love and some positive vibes to the folks in the Midwest so terribly impacted by the last few days of storms. Convoy of Hope is always my go-to for donations. They are good people doing good work. I've worked with them first-hand and they are amazing.
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann