The Comfort of Crows, My Favorite Read This Year

 

Front Cover Art by Billy Renkl, provided by Spiegel & Grau

The Comfort of Crows A Backyard Year by Margaret Renkl was published by Spiegel & Grau on Oct. 24, 2023. I just learned of its publication this year and now shout its praises.

I am in awe of the narrative and illustrations in this literary devotional. The book contains fifty-two chapters that represent the passing of seasons, both personal and natural. Renkl's prose seems poetic to me. The interesting details about flora and fauna found in her backyard and neighborhood as well as her feelings, thoughts, and ideas about the people, places, and things she notices, cares for, and even dreads, is universal in scope.

The Comfort of Crows is a reflective work that uses the natural world as a means to examine life, loss, and the passage of time. While the book delves into the beauty and fragility of the natural world, it also intertwines those observations with insights about personal experiences including aging, family, the impact of the pandemic, and climate change.

 

Renkl is the author of Late Migrations: A Natural History of Love and Loss and Graceland, At Last: Notes On Hope and Heartache From the American South. She is a contributing opinion writer for The New York Times, where her essays appear each Monday. A graduate of Auburn University and the University of South Carolina, Renkl lives in Nashville.

The Comfort of Crows was illustrated by Billy Renkl (the author’s brother). Look below for a sample of one of the fifty-two original collages he assembled and see the illustrator website to learn more about their creation. 

Billy Renkl grew up in Birmingham, AL, attended Auburn University (BFA, Visual Communications) and the University of South Carolina (MFA, Drawing). He teaches drawing and illustration at Austin Peay State University in Clarksville, TN.

Collage Art by Billy Renkl, provided by Spiegel & Grau

During the past few weeks I have taken a break from blogging to devote more time to nurturing my mind, body, and spirit. Reading this book has been a balm to my soul and an inspiring part of my selfcare practice.

I encourage you to check it out too.

For more about nature see:

"Unique Ways Colors are Key to Survival."

"Awesome Reasons Why Mourning Doves are Fascinating."

"Exciting Desert Spring Flowers for Wordless Wednesday."

Before I sign off, here's a quote from The Comfort of Crows that resonates with me.

“What if resting, all by itself, is the real act of holiness? What if honoring the gift of our only life in this gorgeous world means taking time every week to slow down? To sleep? To breathe? The natural world has never needed us more than it needs us now, but we can’t be of much use to it if we remain in a perpetual state of exhaustion and despair.”

― Margaret Renkl, The Comfort of Crows: A Backyard Year

Have you read a book this year that inspired or motivated you? Which one or ones are they? Please comment below in the space provided.

I feel joyful when I find non-fiction that is truly memorable, and this book is it!

Have you read anything written by Margret Renkl before? If not, who is your favorite author or authors?

Do you think you'd like to read this book? Why or why not? Please share that too.

I read and appreciate all comments, but am not able to publish those with links. Thanks for understanding.

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Taking a Much Needed Break

 

Hi There,

It's the middle of July and we've been having a heatwave here in Tucson, AZ (temps. over 100 each day). The weather makes me feel sluggish and unmotivated, and perhaps you can relate.

In any event, I've decided to take a short break from blogging to find my center again. 

I want to focus on nurturing practices that energize body, mind, and spirit, and even have a little fun as I do that.

While I'm doing my thing, here are some links to posts that you might enjoy. 

Journal Prompts for a Sweet Summer

Wonders of Monsoon Season in Southern Arizona

Benefits of Walking Every Day with Tips for Success

Positive Color Quotes to Brighten Today

Wishing you a beautiful rest of the month. Don't forget to reserve time to repair, renew, and refresh your whole being and apply Tender Loving Care (TLC) to enhance the process.  

You may need to remind yourself that it's self-caring to take time for pleasurable things. Observe what happens when you read for enjoyment, learn something new, participate in a sport, hydrate, and cook and eat healthier food. 

All of these things help me relax, kick-back, and/or inspire me. What lights your fire?

What kind of activities or pastimes do you want to participate in this July and onward? Please share comments below, but do not put links in them as I won't be able to publish them that way.

If you're embarking on a new hobby or project, what has stopped you from doing it before? Please comment below.

If you put off taking a vacation or don't allow time for socializing with friends or family, what are your reasons? Jot down your ideas below.

The summer season may be an opportune time to take it easy and be more self-reflective. I'm going to use my free time to do just that (regroup).

Wishing you a beautiful few weeks until we meet here again, at the place where colors and a healthy lifestyle intersect.

 

Why Chickpeas are Versatile, Delicious, and Healthy

organic chickpea tossed salad with fresh red pepper, onion, sprouts, and miso ginger dressing

 

It's summertime and daily living can be easy. Discover "Why Chickpeas are Versatile, Delicious, and Healthy," and are an ideal plant-based ingredient to feature in simple summer meals.

I've chosen the best tips, time saving ideas, and flavorful recipes out of the many I've gathered, selecting ones that are particularly enticing as well as healthy. Each helps keep summer meal planning as carefree as possible.

 

 

 

 

The name chickpea comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. They are also known by the popular Spanish-derived name, garbanzo beans.

Chickpeas are most commonly tan or beige when dried or canned. Research indicates chickpeas can be other colors, including green, brown, black, and even red, depending on the variety and stage of maturity. Freshly harvested chickpeas, before they are dried, are bright green.

presoaked dried chickpeas and fresh veggies simmering on stove top

Chickpeas are versatile, as they have a mild flavor and are an excellent source of plant protein, fiber, and nutrients. Their texture is adaptable and makes them a satisfying addition to everything from salads and soups to snacks.

cooked organic chickpea dish with edamame, red pepper, onion, garlic, carrots, lemon juice, and herb seasonings

Cooking dried chickpeas is easy. To reduce cooking time, soak beans overnight in clean cool water (using enough water to cover all the beans). Rinse in cool clean water and stick chickpeas in a pot on the stove to cook. 

Plan to reserve at least 35-90 minutes of "at home time" to oversee the beans cooking, as they simmer in a pot on the stove top. 

For faster cooking time, use an Instant Pot. 

Using dried chickpeas in a recipe is more economical than using canned ones, so weigh your options. You may need or want to watch how much you spend on food, or may be short on time. Personally speaking, I use both kinds of chickpeas and like having both options. 

Dried chickpeas can be seasoned according to personal preferences. Canned ones are ready to eat, and can be thoroughly rinsed, if they are too salty. 

Chickpeas also come frozen, so look for this product in the frozen vegetable aisle of many good supermarkets.

Chickpea recipes are popular all over the world. See sample recipes from many countries by looking below. 

In India and Italy, chickpeas are turned into flour and made into various fritters, like vegetable pakoras (India) and panelle (Italy). 

Chickpea flour also makes excellent gluten-free flatbreads, and many cuisines make their own version — like the French socca or the Ligurian (Italy) farinata.

Fun Tip: For a tasty treat, season two cups of cooked chickpeas with sweet or savory spices and herbs you enjoy the most.  Then roast chickpeas in the oven for a crispy, crunchy, addictive (but healthy) snack . 

One of the most popular ways to eat chickpeas is as the star of a creamy, luscious Mediterranean/Middle Eastern food/dip called hummus. See "How to Make Scrumptious Hummus, a Recipe Roundup" for several creative variations.

creamy chickpea hummus and tomato platter

 Another colorful recipe that features chickpeas is chickpea salad. Read "How to Make Superb Vegan Chickpea Salad" for details.

superb vegan chickpea salad sandwich on whole grain bread

An additional way to eat this bean powerhouse is to Make the Best Tomato Gazpacho Soup and add home cooked or canned chickpeas to increase the amount of protein and fiber in it. Altering the original recipe is simple and healthful.

 

chilled tomato gazpacho soup with chickpeas

Do you eat chickpeas often and what's your favorite recipe that features them? 

Are you willing to check out some of the recipes mentioned in this post?

Please comment below. I appreciate every comment, but will not be able to publish those that contain links.

If you like what you see, share on social media and credit Nancy Andres at www.colors4health.com please.

 

Thanks so much for the visit and please

 come back again.

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Delicious Oil Free Vegan Miso and Ginger Dressing or Sauce

 

I enjoy eating light, attractive-looking salads, main courses, and veggie dishes made without any oil. Light meals are especially appealing to me during warmer months. 

I'm excited and delighted to reveal my simple (5 minute prep time) recipe for Delicious Oil Free Vegan Miso and Ginger Dressing or Sauce. I encourage you to try it. I'm sure you'll be more than satisfied.

Keep on reading to see the recipe. It perks up salads, slaws, and grain or power bowls and enhances the taste of steamed, sautéed, or roasted veggies. In fact, this simple to prepare condiment adds zing to even the most basic dish.

Delicious Oil Free Vegan Miso and 

Ginger Dressing or Sauce 

 

Ingredients:
 
 
2 T light miso paste (I used white miso because it's the lightest, sweetest variety). Look for miso paste in the refrigerated case in the market

2 T unseasoned rice vinegar or fresh squeezed lemon or lime juice

2 T water or veg broth or more if desired

1 T pure maple syrup or other sweetener of choice

½ T fresh peeled and grated ginger

2 fresh peeled grated garlic cloves

1 T low sodium gluten-free tamari or 1 T Bragg Liquid Aminos

salt and fresh ground black or red pepper to taste (you may not want to add salt as miso paste is a salty ingredient with 634 mg per T)

lemon juice, salt, pepper, water, grated garlic, maple syrup, Bragg Liquid Aminos, grated ginger, white miso paste

What to Do:

1. For a salad dressing, place all ingredients into the bowl of a blender and process until smooth. If you like your salad dressing to be thin... add a few extra drops of liquid (use water, veg broth, or fruit juice). Taste and correct seasonings. An alternative preparation method is to use a whisk and blend until ingredients are thoroughly blended. 

When you use this combo as a sauce, adjust the liquid, depending on whether you want the sauce to be light or thicker. 

tossed green salad with lettuce, carrot, broccoli, snap peas, cashews, onion and miso ginger salad dressing

2. Blend sauce into an Asian themed noodle and veggie dish (pictured below). Use it to garnish soup, top steamed, sautéed, or roasted vegetables, and mix into quinoa, rice, or pasta dishes. Don't be afraid to add it to a conventional casserole or stew to make it taste delish.

Here are additional ways to use this mouth-watering dressing /sauce: combine with  slivered almonds and broccoli florets, pour over steamed bok choy or edamame, toss with small chunks of grilled tofu or tempeh, mix with lentils or other legumes or beans. If you choose, add one or more additional spices or herbs like cilantro, basil, oregano, etc.

Sprinkle miso and ginger dressing onto leafy greens with daikon radish, clementine or orange segments, sliced water chestnuts, snap peas, bean sprouts, shredded carrots or zucchini, celery, onion, and/or scallions.  

Refrigerate leftover dressing in a tightly sealed container, and use within a day or two for best taste.


 I appreciate food made with oil free dressings and sauces, and am mindful about cutting out empty calories. I want my fat-calories to come from whole food plant-based sources including avocados, tofu and tempeh, olives, and nuts and seeds, rather than oils. 

Are you familiar with miso paste and do you have experience adding it to draw out the umami flavors in food? Did you know miso paste is a fermented food and good for gut health.

Are you willing to check out a recipe that adds depth and rich flavor to salads and other foods?

Please comment below. I appreciate every comment, but will not be able to publish those that contain links.

If you like what you see, share on social media and credit Nancy Andres at www.colors4health.com.

 

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