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Thursday, February 29, 2024

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) 


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