A big lesson I've learned is to think before I speak. Sometimes people aren't looking for answers, input, or opinions they just need to vent and let it go. I've learned to respect that!
On our way to get her red converse, we were chatting about a poem book she is putting together for Language Arts. She proceeded to share that someone had to write her a poem, and that she would have to translate it to what she believed it meant. Hmmm, and who would that be? Oh yea, me! She asked me to write the poem. At first I was like, I don't know how to write a poem! Then I thought, I'll give it a try. When we got home she went to hang out with friends while I sat down and wrote this.
Everybody’s eyes tell a story.
Some of sorrow some of glory.
Some eyes are big and some are small.
You have to show love to them all.
Some eyes are bright and full of light.
You feel drawn to have them in your sight.
Some eyes are dark and you feel their pain.
You have a need to reach out all the same.
Some eyes are old and very wise.
You wonder was their life full of surprise.
Some eyes are young and carefree.
You think thats how I want to be.
No matter what color, shape or size.
You have to pause and realize.
That all the eyes you see.
Are just a reflection of you and me!
I am definitely not a poet but I think it relates a good message!
Thank you Amy Gianvito for being my teacher! XO
Recipe by: Fork Knife Swoon
Yield: 4 Servings
1 Tbsp olive oil
1 large yellow or sweet onion, minced
1/2 Tbsp fresh garlic, crushed
1 Tbsp unsalted butter
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/8 tsp dried oregano
1 small lemon, juiced
4 cups (32 oz) rich chicken or vegetable stock
kosher salt and freshly-ground black pepper, to taste
2 (15 oz) cans cooked cannelini beans, drained (not rinsed)
1-1/2 cups (loosely-packed) kale (or sub. spinach or Swiss chard), removed from rough stems and torn into small pieces
Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the onion, and cook, stirring occasionally, until soft and translucent and just beginning to brown. Add the garlic and cook for another minute or two. Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
Add the lemon juice followed by the stock and stir to combine. Cover, and bring the stock to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread.
~ Eleanor Roosevelt