Lavender Bouquet, Original Watercolor, 10 x14, Marcia Carole
I am working away at a second lavender card idea. It is totally different than yesterday’s painting! I thought I’d give the gift shop owner options when I finally bring the cards over. Hopefully, I can work on the blossoms tomorrow.
I took a lovely walk today, with my bird-loving friend, Judy. We soldiered on to the rose and the wet sheep in the drizzly rain. As we talked, Judy mentioned a new recipe that she found to replace her favorite tuna sandwich since she is now basically vegan. I was so excited; I came home and made it for lunch and finished it for dinner! Bon Appetit!
from “The Vegan Table” by Colleen Patrick-Goudreau
2 cans (15 oz. each) chickpeas, drained and rinsed (or 3 cups fresh beans soaked and cooked from scratch)
1/2 cup eggless mayo
1 medium-sized red bell pepper, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
2 Tablespoons fresh parsley, finely chopped
1 cup walnuts, chopped
1 Tablespoon Dijon mustard
salt and pepper to taste
Grind chickpeas in a food processor or blender down to small flaky pieces. In a large bowl, combine first 8 ingredients and mix well. Season with salt and pepper.
Yield: 4 to 6 servings