“Once the choice is made to live according to our truth, the path that follows seems so logical as to make us wonder why we took so long to walk it.~Ruth Fishel
I have an Un-Bucket list…
(no jumping out of parachutes for this gal)
and unlike a Bucket List mine includes a simple list of things. Things I must experience daily
Things that perhaps someone else might consider a little odd.
(not you of course)😉
This list looks something like…
#1. Create a beautiful life.
#2. Do one thing a day (or week) that stretches me as a person. ( i.e. preparing a new recipe, trying out a new hobby, expressing myself in a creative way….art, dance, music, blogging😘 etc.
Lately I’ve been very mindful about this Un-Bucket List
and have given some thought on…
#1. Creating that beautiful life.
Creating a beautiful life is a pretty easy thing to do (once you get the hang of it)
For instance this past week after a visit to Shore Acres and being inspired by the beautiful botanical gardens, was motivated to switch up the cottage living room which resulted in a touch of Fall.
The fabulous thing was I didn’t need to purchase a.n.y.t.h.i.n.g
I had created a whole different look and feel to this room.
and now for the next Un-Bucket list item…
#2. Do one thing a day (or week) that stretches me as a person.
just by its nature stretch me as a person seems a little intimidating at first
however sometimes it’s as easy as inviting your plein-air painting group over to paint…
in your cottage garden.
Along with a Fall garden tour at Shore Acres, Fall decorating in the cottage living room and inviting the plein-air group over…I also prepared a new recipe!
It’s from Little Spice Jar Blog. The gal’s name is similar to mine only spelled Marzia.
I pretty much followed everything in the recipe except I used a large cast oven pot instead of the suggested slow cooker. My sweet husband Joe also helped with the prep work dicing onions. I forgot to get green beans so no green beans added. I also realized that I had mistakenly purchased beef broth instead of vegetable. Even so the recipe was fabulous and I’ll be preparing it again for an October Fest that Joe and I are attending. All I can say is you must try it…you will love it!
2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup sun-dried tomato pesto (homemade or store bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4-5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or 1/2 teaspoon dried)
2 bay leaves
salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2 1/2 cups baby spinach, chopped
Finely shredded Parmesan cheese, for serving (or Romano)
- Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours. ( I added these ingredients in a soup pot and simmered for a couple of hours, stirring occasionally)
- Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20-25 minutes until pata is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts. ( I served with cornbread) Enjoy!