My mom has been in town this week, helping me get my garden in shape for the growing season. There has been weeding, churning, mowing, raking, digging, and sowing. I am so excited and thankful for the progress that has been made. There are seeds in the ground! Seeds that will hopefully turn into delicious food for our family: spinach, kale, romaine, red lettuce, peas, carrots, and beets. This is a first for me (aside from the occasional container tomato), and I’m sure there’s a lot more to learn. For now I’m basking in the spring sun and checking my plantings regularly, looking for signs of growth. PB has been a big help, too. She loves climbing up into those raised beds and digging around. I think it’s great, but I am a little worried she’s going to eat a slug or two this summer…or maybe she’ll raid the herb garden instead.
Today is the first day of the great 30-Day Vegan Workshop. I spent last week cleaning out my kitchen and making vegetarian dishes in preparation for this challenge, a way to ease this family into a new way of eating for the month. It was pretty easy, but every time I got out the butter or cheese, I had a small sinking feeling; what will I do without these dairy staples? What will we do for protein? Desserts?
We had a Farewell to Meat dinner with friends on Saturday night. There was steak, lobster, ribs, and chicken around the restaurant table, as well as jokes about bacon towers and spiral cut ham plates. We did our best to sample all the tasty meaty goodness we could; it was fun, but also a little fraught for me.
This may be a permanent goodbye to meat for me, as I have been wrestling with the dilemma of whether to veg or not to veg for some time now. I love animals. I grew up eating meat. I’m an omnivorous foodie. This will be a major lifestyle shift. For awhile I appeased these vegetarian urges by buying all-natural, “happy” meat. I definitely felt better about that than buying big industry beef and chicken, and yet…
This month will reveal how I truly feel about going vegetarian, I suppose. But more than that, I am looking forward to a rejuvenation, a refreshing of my body and spirit through the thoughtful act of preparing clean, whole food. The process naturally brings up the desire to make other areas of our life clean and whole. It’s only fitting that this challenge is happening at the first blush of spring. That urge to clean and refresh the house, organize and de-clutter is strong this time of year! So it’s going to be a whole body, whole house spring cleaning, and I am excited.
What are some of your favorite vegetarian or vegan recipes?
While waiting for spring to sproing, I have been inspired to get a little crafty. And not in one of my usual ways. It may be the lack of sleep around here, but one day I woke up and found myself wanting to make a decorative wreath. Like I really needed to make a clover wreath right now. Never had the desire to make a wreath before in my life, but I decided to run with it. A quick trip through the craft store looking for inspiration yielded some cheery and inexpensive materials. I think I spent less than $5 for this whole project: felt, a cookie cutter, a wreath form, and some tacky glue. I already had some fabric, ribbon, and a hot glue gun. That’s it!
Some random thoughts about Spring:
The days are getting longer, the sun is shining a little bit brighter, and the snow seems to be turning to rain instead.
I think I spied some flower bulbs pushing their way through the soil in my flower beds.
We had a couple of windows open over the weekend, and it was so refreshing to air out the house.
I find myself craving fresh, bright colors.
I want to scrub the dark winter out of the house and welcome in the sun.
It’s still pretty grey out there, but Spring is definitely on her way. This wreath helps with the waiting.
Looking forward to taking walks with a couple less layers on.
Thinking about using recycled yarn to make a lacy spring/summer scarf.
Trying to finish up my current socks in progress so I can start a new pair in some wildly bright yarn.
Are you ready for Spring? How do you prepare for a change in seasons?