Sews2Reap

When you are bopping along with a nice routine and a full life, the hamster wheel, and suddenly it comes loose and you careen out of your comfy newspaper lined cage onto the floor and the dog starts chasing you. That's life. It is for everyone once-in-a-while.  We are running our little legs off with something looming right behind us. A deadline, a decision, even wonderful things like weddings are stressful.  In these moments I realize I'm not all that together. The cracks really show. I  see where I am weakest and somehow am surprised. Sure, I am strong in the love everyone department, but the stay motivated after many disappointments and setbacks area of me was pretty wimpy.  Honestly, no one can do it all. We need to give ourselves some grace, dump the pride, ask for help. Preaching to myself... After three weeks of house hunting and seeing over 40 homes, losing one in a bidding war, we may finally have a place to land when this relocation is over.  Here

Our house has been on the market for just over a week now, we have had a nice, constant stream of showings.  I spend most of my time cleaning between showings, driving the dog around and searching for homes online.   Since we have a 70-pound Airedale, we have to load her up in the car when a realtor and clients come.  She now hears our car keys and runs to the door expecting a car ride.  I keep fresh flowers in the house. The diffusers are pumping out a light fresh clean scent of lime, peppermint, and basil. Whenever possible I bake cookies and leave them out for the family looking at our house.  Fingers crossed as we move forward on this new adventure!  

This simple recipe is nutrient packed and a new family favorite! The base is mixed quinoa, topped with a savory slightly southwest veggie mix. Serves 4 Ingredients: 1.5 cups Quinoa 1/4 cup sliced green onion 1 can of corn or 1.25 cups of frozen corn 1 cup of cubed sweet potato 2 tsp minced garlic 1/2 cup (or more) sliced cherry tomatoes fresh cilantro salt  olive oil To start, make quinoa according to the package directions. It is usually 2 parts water to 1 part quinoa. If I have it on hand I use vegetable stock in place of the water. This time I only had 1 cup of stock left, so I used it and the rest was water. While that is cooking I peeled and cubed half a large sweet potato. Saute in a pan with a bit of olive oil. Once it is mostly cooked and tender but not mushy add the garlic and a dash of salt.  Open and drain the canned corn, or if frozen set-aside and let thaw.  It can be added to the warm saute pan once the sweet potato is coo