lately i have been attempting new things in my world. it can be exciting, yet also intimidating, and a little fumbly.
step one: i have been trying to create more peace in my life. a friend of mine started a meditation group, which i attended a couple wednesdays ago. i am a woman of faith, specifically believing in Jesus Christ, but i think meditation can be a spiritual course for all religions. i really enjoyed the session. it is certainly something to get used to.
step two: i have been diving into new artistic endeavors. i recently visited The Paper Source in Nashville, TN…and i can safely say i am in love. i already knew i loved paper and stationary, but now i feel like i would like to swim in a sea of patterns and techniques. i am very excited about all this! i think i might take some of their instructional classes soon. i learned how to “hot-box”…atleast i think that is what it is called. i will be posting about a specific project i recently completed tomorrow thanks to the lovely ladies and their helpful guidance.
step three: adam and i have been “clean-eating” lately. i might have mentioned in the past that adam was into paleo eating when i first met him. he still visits this style of eating in different intervals, and right now i am trying to pitch in by cooking some healthy meals.
i bought a magazine called “Clean Eating” to try out some recipes. tonights dinner had its ups and downs. i cooked a Moroccan-Spiced Salmon, which turned out delightful. i tried to cook Grilled Vegetables with Cilantro-Lime Vinaigrette…..this was NOT up my alley. turns out i don’t like the combination of honey, lime, cilantro, ginger, and chili-powder. i think it is the ginger. but if you are a fan of these flavors, you should give it a whirl.
as for the salmon, i will share that with you. it was unbelievably simple. it is just a rub of the following ingredients:
1 tsp. paprika
1/4 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground cardamom
1/2 tsp. fresh ground black pepper
1/2 tsp. sea salt
4 x 4-oz. boneless salmon fillets, skin on
you just mix all the dry ingredients, rub it on the salmon, then cook face down (skin up) for 2 minutes, flip, and cook until opaque (skin down). the combination was pretty tasty. it probably took me 10 minutes total to prepare and cook.
my last goal is to try and get more sleep…so off to bed with me!