“Don’t cry because it’s over. Smile because it happened” ~ Dr. Seuss
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Those who follow The Veggies know this past week we lost our much-loved dog
I’d like to say we handled it with style, wisdom, and grace. Admittedly, that wasn’t always the case. The first couple of days were filled waves of grief that neither my husband nor I, were prepared for.
We were both so heartbroken we couldn’t muster the skills, nor the energy to prop each other up in the way we would have liked. Instead, we simply existed, offering each other a tissue or hug as we passed in the hallway in the wee hours of the morning
Our house, normally filled with life, was eerily quiet. We tried to play music but found it distracting instead of soothing. We opened the fridge, but nothing sounded good to eat.
The community of people who surround us was incredible.
Our family called, sent texts, and checked in on us. Friends invited me to a painting class. Everyone assured us that time would lessen the crushing acuteness of the pain. Intellectually I knew they were right, but my heart proved
a different story
There isn’t a defining moment I can point to when we began to make the shift, but ever-so-slowly it started to happen. Somehow the grief seemed to lessen. We were able to share fun, and funny memories, ass the waves of sadness began to be replaced with those of
How thankful I am to him, for the many lessons he taught me over the years
In the days before his passing, we made a list of all of his favorite things and began to fill our time with them. A road trip to see my grandson, walks at the Iowa Arboretum, tasty treats, a comfortable place for napping, squeaky toys, all of the people who were special in his life, lots of hugs and tummy tickles.
In the meantime, laundry piled up, we took time off from work and ate carry-out for dinner. There was nothing more important than bringing him joy.
“Why don’t I always live my days this way? With such a profound sense of urgency, and intention for the things that are truly important?”
Every time I get in my car, and he isn’t there napping on the seat, I feel the sharp pain of miss
“Never take for granted, all of the little things in our days that are the special parts of who we are.”
Over the last months, our walks together had become slow and very deliberate. Some days he could make it a few blocks, others I’d carry him a good part of the way.
“Take more time to smell the flowers, and allow those who love us to carry us when we need them to.”
Through it all, we didn’t leave each other’s side
“Savor the everyday moments we have with the people we love. Tell them with words how important and special they are to us.”
He always lived and loved us whole-heartedly, no matter if we’d had a good or bad day, whether I was sick or well, happy or sad, fat or thin.
“I’m so very, very thankful to have experienced a love so big, a love so genuine.”
Thank you, my sweet and loyal friend. Thank you for all of the years you were faithfully by my side. Know that I love you, and miss you so very much. Know that in a heartbeat, I do it
Cooking magazines that come out during the beginning months of the year have some of my favorite content. They tend to feature lighter, more vegetable-focused recipes that are hard to come by in all of the holiday issues.
This month’s Food + Wine is about the “new healthy” kinds of foods, which really is just whole foods. Like January’s Bon Appetit, if you can pick up this issue, it’ll be worth it.
I started with the oatmeal shuffle, as my breakfast routine could use some new life. With the whipped egg white situation and the 30 minute baking time, this may be more of a weekend thing, but I love it.
The original recipe is written with whole milk, but I tried a nut version to keep it dairy-free (use what you prefer)
The texture is lighter with the souffle element, making it a perfect dish for a brunch or part of a buffet of other breakfast goods. I also felt like the extra bit of protein made it stay with me a little longer, if only in my head
~ Adapted from Food and Wine
Oatmeal Souffle with Berries
- 1 cup extra-thick rolled oats
- 3 cups whole milk
- 2 Tbsp natural sugar
- pinch of kosher salt
- 3 large eggs, separated
- 2 cups mixed raspberries and blueberries
- ½ tsp finely grated lemon zest
- powdered sugar, for dusting (optional)
- maple syrup, for serving (optional)
- Preheat the oven to 350° F
- Prepare a 2-quart baking dish
- In a large saucepan, combine the oats, milk, turbinado sugar, and salt and bring to a simmer.
- Cook over moderate heat, stirring occasionally until thickened to a porridge consistency (~ 15 minutes)
- Remove from the heat; let cool slightly.
- Working quickly, stir the egg yolks into the oatmeal until well blended. Fold in 1 cup of the berries and the lemon zest.
- With a stand or hand mixer, beat the egg whites at medium speed until medium-stiff peaks form (~ 3 minutes)
- Gently fold the whites into the oatmeal just until combined.
- Scrape the mixture into the prepared dish and bake for about 30 minutes, until golden and puffed. Dust with confectioners’ sugar and serve hot with the remaining 1 cup of berries + maple syrup, if desired