I don’t want to grow old before my time and I fear I may have during these last 2 ½ years of shingles… I choose strength. I choose to stay strong, to get strong again—one day at a time, one foot in front of the other. I can already feel a glimmer of my old self returning and I’m thrilled.
I don’t get to just give lip service in a blog post to what I want and then have it happen. I don’t get to simply decide to accept my situation and then have it be somehow eased. I have work to do…
I know that in much of the country you’ve had more snow this winter than you can bear. But here in New Mexico we’ve been starved for it. We need snow each winter like a flower needs the sun and, finally, we’ve been getting it.
But something vital I’ve come to know is this: no matter how hard it is to hold on sometimes, we are not disposable. Our selves, our dogs, our relationships, are not to be shunted aside when they become too difficult.
“DAUBE – Method of cooking meat. Although this method can be used for other meat, as well as poultry and game, the term, daube, without qualification means a cut of beef cooked en daube, that is, braised in red wine stock well seasoned with herbs.” –The New Larousse Gastronomique
… and standing in the middle of that street, with no traffic, in the midst of all those abandoned buildings, the mercantile and houses, it was so quiet… It was almost as if I was sensing the silent footprints of a world now out of fashion.
Kim decided to honor this snow day by making a nice pot of stew. What better way to warm up the house than with the good aromas of delicious food simmering on the stove? And I thought it was high time you all had a chance to enjoy another wonderful recipe conceived by Kim Moss, this one loosely based on a Provencal classic.