These colors though. It really is the little things.
Today is one of my happy days. And ironically, it’s pouring rain and blowing so hard that my plants off my porch and no one wants to leave the couch, but I was happy at work and bounding through puddles to get some ingredients for my cocktail comp tomorrow evening (more about that later). And yesterday was not one of my happy days. I was in a meh mood until my family came over to watch Neverending Story (Still really good in case you were wondering). Lately I have been on a bit of a roller coaster of emotions and stability.
When I decided that teaching at a traditional school was no longer a good fit for me, I knew that leaving would bring its rewards and challenges, but in the first few months I was still technically employed plus working a summer cooking camp job. And then we were off to our 4 1/2 month honeymoon throughout Southern Africa and Southeast Asia. While those days were full of adventure, fun, excitement, and yes, frustration, I had a different mindset while traveling.
Now I am trying to gain my sea legs in a career that is brand new, put myself out there in ways and endeavors that I have always thought exciting, but wouldn’t have dared to do before. I am reaching out to other food bloggers, collaborating with my farmers’ market, attending and creating events to better my self-awareness, and kicking my ass in CrossFit and Yoga. And some days I have a “you got this” attitude and other days I want to run back to what I know best. Where it is comfortable and something that I know I am good at.
I have decided that on the days that I am feeling less than confident and reluctant are the days that I need most to do something that is scary or unsure. I am learning to offer ideas and present myself as knowledgeable and experienced. I have never navigated these waters of entrepreneurial-hood and had to market myself other than as a teacher, which was my wheelhouse. I am beginning to understand how my skills as an educator translate into many realms of life.
I say yes to things that might be chancy or uncomfortable and sometimes even inconvenient, but I’m learning to say no to things that are too harsh, not worthwhile, disadvantageous. I’m taking time to learn how to walk a fine line of balance and knowing when to put myself out there and take risks and when to say no and be comfortable with it. We all have a little FOMO in us, it’s just learning when there is a fear of actually missing something valuable versus being left out.
I am learning to apologize for when I do someone wrong, but never apologize for who I am. Yes I am stubborn, yes I am caring, yes I am quiet and yes I am outgoing. I don’t have to be like the girl doing handstands in yoga or squatting 250 lb. at the gym. I am competitive by nature so this has never been easy for me. I am focusing on being me. Big boisterous me and sometimes lil’ ol’ me. Little by little.
Now enjoy 241 pictures I took of this super simple beet pasta. It was so easy. And so good.
1 box pasta of your choice (I’ve been a big fan of Banza protein pasta)
3 large beets, washed, scrubbed & cut
1 c. cooked or canned white beans
1 c. vegetable broth
2 garlic cloves
1 tbsp. chopped rosemary
1 tbsp. chopped parsley
1 tbsp. chopped thyme
1/2 tsp. paprika
1 tbsp. olive oil
S & P to taste
Preheat oven to 400˚F. Place beets on a roasting pan and roast for 30-35 min. Remove from oven and allow to cool. In the meantime, cook pasta according to instructions.
Once beets have cooled slightly, add all remaining ingredients to a high speed blender of food processor and blend until well combined. Stir in half the sauce with your pasta. Store remaining beet sauce in an air tight container in the fridge and use for dipping or spread on sandwiches.