Hi, friends. I know it's been awhile. Let's just leave it at that. But as promised on our Instagram, I have the first glimpses into our beautiful home.
I am amazed quite often at where my life is compared to years before, hopes I once held, and wishes I made secretly. I rejoice over the fact that my life is always better than what I hoped for because God's plans are culminating always in something more beautiful, full, and right for me. Despite knowing this to be true always, I still find value in re-evaluating my own thoughts when my mind finds a nostalgic and reflective state.
There have been many "firsts" or "onlys" pass through my life over the last year: meeting a right man, graduating college, entering into a career-oriented world with a vague idea of my own future, moving from the security of friends, planning our wedding, getting married, and setting up our first home. I envisioned each of these in the past with painstaking detail of the best or most appropriate way for it to occur, only to find that almost nothing ever happens how I plan for it.
And I love that.
I am thankful for that.
I need that.
I need it so that I can loosen my assumption that I can control the outcome of anything besides (and not always) dinner tonight. That it behooves me to enjoy the design in which I do not need to maintain control, because my way is not best. Because my visions are so small in such a grand realm of possibilities, and the reality of my situation now is more full of hope and inspiration than my dreams once offered.
It's a good thing to reflect, I think. It reminds us of the perspective on our need for God's good knowing and to enjoy the unknown.
Collard Green Summer Wraps | makes 3-4 servings
1 teaspoon peanut oil
1 teaspoon olive oil
1 teaspoon soy sauce
1 tablespoon raw honey
1/4 cup raw sesame seeds
1/3 cup red quinoa
1/2 cup raw almonds
2 cups broccoli (cut into small florets)
1/2 yellow squash
1 small bunch of fresh cilantro
1 small onion
1 large carrot
3 garlic scapes
4 cloves of garlic
3-4 large collard (greens) leaves (depends on serving needs)
Preheat your oven to 400 degrees. Chop the garlic, garlic scapes, onion and broccoli. Slice the squash and zucchini. Line a baking sheet with parchment paper and spread the chopped ingredients out. Mix the peanut oil, olive oil, soy sauce, and honey together until you have a sticky, but consistent marinade. Pour the marinade over the parchment sheet and then massage it into the vegetables. This will help the flavor to soak in well during roasting. Season lightly with salt and pepper.
Boil 1 cup of water. As the water reaches boiling, pour in the quinoa, stir and cover. Reduce heat to simmering and allow the quinoa to cook for 25-30 minutes. At this point, place the baking sheet of vegetables into the oven and allow them 20-25 minutes to roast. Stir occasionally. After 15 minutes, add the sesame seeds and almonds to toast along with the vegetables (they should continue to cook for 5-10 minutes).
Rinse the collard leaves and lay flat on a plate. Peel the carrots and chop the cilantro. Once the quinoa and roasted vegetables cool, layer them into the collard leaves. Quinoa, vegetables and nuts/seeds, carrot strips and cilantro. Squeeze a small amount of lime into each wrap before closing.
__ __ __ __ __ __ __ __ __
Sneak peeks of coming recipes and glimpses of everyday Kern meals can be seen on The Beanstalk Kitchen Instagram.
A larger collection of my food photography can be found on my Visual Supply Co. Grid.