Of Tomorrow's What-We-Had (Today)

Happy Birthday, Leap Year 'babies'!!

The other morning dawn drew back night's shutters with a spectacular, balmy 'hello'...

...but there was something sort of ominous in its unseasonably warm temperatures 

and billowy thunderheads.

And small wonder! A thunder-hailstorm was brewing!!

Yesterday we woke to still-mild temps but by

the afternoon the mercury plummeted and frigid gales meant business!

And so, winter is back...

but not for long!

But whatever the weather, let's celebrate Today because

it will never be again!

Time offers no rerun

Today's burgeoning sphere

Of 'nothing new under the sun'

Is temporary, dear

 

Whatever today grants

Where dawn kicks up its heels

Is but a one-time song-and-dance 

That twilight always seals/steals 

Then rejoice and be glad

Whatever fills today

Will be tomorrow's 'what-we-had'

Before it slipped away

© Janet Martin

So far 'what -I-had' consists of sweet morning with grandsonny...

(it never gets old; bird-watching or watching tots watch birds😘)

...and lunch with daughter, providing the perfect excuse for a sumptuous salad!

I dubbed it Leap-Day Celebration Salad!

Leap Day Celebration Salad

3 cups oven-roasted or air-fried butternut squash cubes 

tossed with olive oil salt and pepper, and pinch of parsley flakes 

Rinse one cup quinoa

Strain in sieve.

Bring to boil in 2 cups water.

Reduce heat enough to keep it simmering.

Cook uncovered till water is gone

then turn off and cover for 5-7 min.

Fluff with fork.

Add a drizzle of olive oil, salt and pepper

a few cloves of fresh-pressed garlic.

cool quinoa and squash 

then place desired amounts on a bed of

your choice of greens.

Top with 1/2 pomegranate seeds,

(thinly sliced/diced apple or pear can be sub.)

1/3 cup feta cheese

1 tbsp. toasted sesame seeds

I small red onion finely chopped and 

mixed with 2 stalks celery finely chopped

Toss and serve with a dressing of

2 tbsp. fresh lemon juice

1 tbsp. olive oil

1 tbsp. veg oil

2 tbsp. honey or maple syrup

11/2 tsp. balsamic vinegar

(or 1 tsp. white vinegar and 1 balsamic)

bit of crushed dried parsley (optional)