Plants (they're also what's for dinner)

Everything is coming up! Daffodils and pansies here, and cherry blossom, roses, and honeysuckle elsewhere--being outside is an olfactory treat this week. It's also getting to that point in the year when I'm in danger of spending more on plants than food at the supermarket.

A vat of spring-y green soup for dinner--used up most of the fennel, celery, bok choy, cilantro, and curly kale + cannellini beans, a dash of parm, and lemon zest. It was ok, I'm not likely to recreate this again--my choices were dictated by what was in the veggie box and needed to be consumed. 

In classes I sometimes like to ask when the last time people learned something and changed their mind was. For me, it was yesterday when CJ posted this Dr. Sarah Taber Twitter thread from a couple of years ago. The Imperfect Foods and Misfits Market boxes have felt like extra work lately; learning how I'm not really "saving" anything gave me permission to cut the cord there. At the height of the pandemic--MI is doing so badly, so I guess I mean at the height of the pandemic panic--it was a comfort to have these delivered, so I say goodbye with gratitude.