This week I want to share a few of the things that I’ve been inspired by lately. I hope a few of these words speak to you and perhaps encourage you to read these books or visit these blogs. Enjoy!
Tsh Oxenreider and her family’s year-long round-the-world trip.
I’m completely in awe of this trip Tsh and her husband are about to set out on with their three kids. I haven’t even gotten a chance to read her book Notes From A Blue Bike which I bought back in the spring, but it’s next on the list. I love reading stories of families who are thinking outside the box – the ones who are willing to make certain sacrifices in order to pursue what’s most important to them.
The Oxenreiders are doing something which seems so radical to some, but as Tsh explains it – “Traveling is in our blood.”
I love this quote from her blog. I think it applies to so many things, particularly when it comes to taking a big “next step,” in anything from vocation to marriage to family to going on a year-long trip around the world.
“I think sometimes we feel like there needs to be this extrinsic, sign-from-God sort of reason to do something this big. But really, what if God simply delights in us following our desires? What if we’re partly fulfilling our vocation (in the literal sense of the word) by acting on our deepest passions?”
Yes. This.
These photos of the Ingalls homestead from Joy Prouty.
Go look at them. And read her words. Altogether they make me want to melt in a puddle of happiness. I loved the Laura Ingalls Wilder books when I was a kid – and these photos reminded me of how much they ignited my imagination – perhaps my secret longing to build my own house, grow my own food, and raise chickens and goats has something to do with those books. I even remember a short-lived phase where I insisted on calling my parents Ma and Pa.
I think Little House on the Prairie is moving up on my list of books to re-read. But right now I’m trying to convince Tim we should read The Voyages of Dr. Doolittle aloud – it’s another of my childhood favorites. We started reading it on Sunday, and he was sweet enough to read a few chapters to me before I started snoring on the couch. Sunday afternoons man. They’ll getcha.
Anna Watson Carl and her blog The Yellow Table
I’m a relatively new reader of Anna’s blog, but I’ve been loving everything she writes. She’s a chef and a writer based in NYC and she’s publishing a cookbook this fall. It’s been a lot of fun to follow her journey via Instagram and her blog. She writes with refreshing honesty about combatting the doubts and discouragement and realizing her need for rest, refreshment, and new perspective.
I came across this post of hers recently and it really resonated with me. I too have trouble slowing down and truly resting. Working from home and running my own business is a blessing and a curse in that regard. I’m home all the time, so it seems it would be easy to relax and simply enjoy being home. The flip side of that is that I’m also always at work – there’s always more to be done – more emails to send, more blog posts to write, more photos to edit. And it really never ends. I’ve taken to (almost) never checking my email on the weekends because I simply need a break from it all. I’m slowly letting go of the guilt I can sometimes feel when I let an email go a couple days before I answer it. My heart and my brain simply need to rest sometimes.
This recipe is inspired partly by the plethora of tomatoes we have exploding from our garden right now and partly by our honeymoon over four years ago (no, we didn’t go to Italy, but we did eat at an amazing Italian restaurant in Georgia of all places.) We ordered caprese salad as an appetizer and it maybe changed our lives. Mine at least. The waiter explained that they had created a balsamic vinegar reduction to drizzle over the tomatoes, mozzarella, and basil. All I remember is that that dish forever changed my dislike for tomatoes. The sweet, salt and peppery, tart combination left me yearning to figure out how to recreate that dish. Until now I’d never actually tried. I came across this recipe for a honey balsamic reduction and adapted it into my usual caprese salad ensemble. The result – delicious.
Caprese Salad with Honey Balsamic Reduction
Ingredients
For the Honey Balsamic Reduction
- 1/2 c balsamic vinegar
- 2 Tbs honey
For the salad
- 3 Medium tomatoes any variety - we used Black Krim, Lemon Boy, and Better Boy tomatoes
- Mozzarella buying the pre-sliced rounds makes this easy - I even slice those in half since they're so thick
- Salt and pepper to taste
- Fresh basil chopped
Instructions
For the Honey Balsamic Reduction
- Combine the balsamic vinegar and honey in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until syrupy and reduced to 1/3 c, about 10-12 minutes. Let cool to room temperature. Store leftovers in a sealed container in the fridge.
Assemble the salad
- Layer the salad in this order - tomato, salt and pepper, mozzarella, honey balsamic reduction, fresh basil.
- Enjoy!
Notes