I'm watching the sprinkler glitter diamonds over the backyard.
The wind chime is singing a hymn.
Cats do live here. They sometimes don't know what to make of my sock monkey slippers. And Milo woke us today by stomping over our covered, cozy bodies, playing with a plastic bottle cap.
After Church on Sunday, I carried home two palm fronds. We started the liturgy outside and walked indoors waving the palms, singing a hymn, and placed the greens near the steps to the altar. After Holy Week, I'll try to weave the palms into crosses. Wish me luck.
I moved up another Arrested Development disc and Slumdog Millionaire in our Netflix queue.
I trimmed my fingernails to finally practice guitar chords (again). By the way, I started writing my first song of all things. A bit of melody and lyrics came to me last week. Very odd. Johnny likes the melody, so we're gonna work on it together. He's the musician in the family, after all.
We're excited that Rescue Me airs again tonight, though we'll have to resume washing our ears out with soap.
Mornings are one of the hardest times for my healing body to get with the program. I know this is true for many of you, too, but yeast toxins don't help. Johnny very often whips up breakfast and today, God love him, he selected a dish from Indian Recipes Under 30 Minutes on a whim:
Akoori (Indian scrambled eggs)
3 tbsp. coconut oil (or ghee)
2 large onions chopped
1/2 tsp. cumin
3 green chillies, finely chopped
2 garlic cloves, chopped
1/2 tsp. turmeric powder
Sea salt to taste
1 large tomato, chopped
2 tbsp. green coriander (cilantro), chopped
1. Heat the coconut oil in a wok; add onions and sauté until golden brown. Add the cumin, green chillies, garlic, turmeric, and sea salt. Sauté for 1-2 minutes.
2. Add tomato and sauté for another minute.
3. Lightly beat the eggs and add to the above mixture. Mix thoroughly and cook for 2-3 minutes.
4. Garnish with green coriander and serve immediately on toast (no toast for me, but I didn't miss it).
I could kick myself for not taking a photo - our delicious meal was a lovely shade of spring-yellow. I brewed coffee beforehand, but next time we eat akoori, chai would be perfect. I received a fragrant bag of Vermont chai from a blog-friend, in fact. Would y'all please share your stovetop chai recipes? Do you think coconut or almond milk would work?
Now I'm happily on dishes duty + laundry (aided by Cat Stevens), proofreading, transcribing, reading, and walking in this surprisingly cool Houston weather. It's a busy, sun-filled day.