A path near my house. |
The Road Not Taken, by Robert Frost
Two roads diverged
in a yellow wood,
And sorry I could
not travel both
And be one
traveler, long I stood
And looked down one
as far as I could
To where it bent in
the undergrowth;
Then took the
other, as just as fair,
And having perhaps
the better claim,
Because it was
grassy and wanted wear;
Though as for that
the passing there
Had worn them
really about the same,
And both that
morning equally lay
In leaves no step
had trodden black.
Oh, I kept the
first for another day!
Yet knowing how way
leads on to way,
I doubted if I
should ever come back.
I shall be telling
this with a sigh
Somewhere ages and
ages hence:
Two roads diverged
in a wood, and I—
I took the one less
traveled by,
And that has made
all the difference.
Quintessentially American.
Rugged New England.
Mended fences and good neighbors.
Little calves standing by their mamas.
Horses that shake their harness bells on a snowy night.
John Kennedy’s inauguration.
Robert Frost.
Rugged New England.
Mended fences and good neighbors.
Little calves standing by their mamas.
Horses that shake their harness bells on a snowy night.
John Kennedy’s inauguration.
Robert Frost.
I think this might be my favorite poem: I love it for its
simplicity. I love that it speaks truth to my heart. I love how it challenges
me to live my life as I believe I ought, even in the face of pressure to
conform. As I write these words I realize that one of my favorite Bible verses,
really my life verse, is from the second chapter of Romans the 12th
verse. “Do not be conformed to the pattern of this world, but be transformed by
the renewing of your mind.”
“Way leads on to way,” and we can’t turn back time to
re-live our lives. Make the most of every day….and serve your loved ones
delicious and healthy food.
This salad is delicious. We ate it for dinner two nights in
a row – the second time adding some teriyaki tofu. And yes, the dressing has 16 ingredients. A simple
poem. A complex recipe.
Here’s what
you need: (adapted from Chris Scheuer at thecafesucrefarine.com)
For the coconut curry noodles:
1 can light
coconut milk
2 T green
curry paste
10 ounces
long pasta noodles
2 t olive
oil
For the salad:
6-8 C Bib or butter lettuce or Romaine
6-8 C Bib or butter lettuce or Romaine
Cubes or
slices of teriyaki baked tofu or other similar protein
1-2 ripe
avocados, peeled and sliced
1 -2 ripe
mangos, peeled and sliced
½ C salted
peanuts
For the dressing: Simple combine all the
ingredients and mix well.
2 Cloves
garlic – minced
1 T fresh,
grated ginger
1 T red
onion, minced
¼ C rice
vinegar
1 t Dijon
1 1/2 T brown
sugar
1 1/2 T honey
1 T soy
1 t sesame
oil
1 t Sriracha
sauce
2 T sesame
seeds
2 T poppy
seeds
1/3 C olive
oil
¼ C Canola
Oil
1 t salt
½ t pepper
Here’s what you do:
Combine the coconut milk and green curry paste in a sauce
pan. Bring to a boil, lower heat, simmer for about 10 minutes. In the meantime,
cook the pasta according to the package. Drain the pasta and place in a large bowl.
Drizzle olive oil over pasta and toss with two forks. Pour the coconut curry
sauce over the pasta and set aside.
Prepare the salad by arranging the avocados, mangos and
peanuts on a bed of lettuces. Serve the pasta in the same serving dish for a
fabulous presentation. Drizzle the dressing over the lettuce part of the salad.
Ah, the Road not taken. Imagine if we hadn't started down the vegan road! Visit my blog if you'd like:http://www.catandjugoveg.de
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