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And that’s ok…

The year is passing by quickly, I’m thankful I slowed down enough to summarize February before March ends.

What did I read in February? I read a book by Esmeralda Santiago and I am hoping to read more of her work. She has a few books that tell the story of her life, and I would love to explore them this year. My desire to get through her work reminds me of the feeling I had as a graduate student after discovering that Maya Angelou had more than just the “Caged Bird” autobiography, but seven other parts as well.

By the end of the year, I hope to share reviews of the books I’ve read, including Esmeralda’s work. However, writing reviews weekly seems like an added task outside of just enjoying the books, as I did as a kid. As we enter winter 2024, I plan to start sharing my reviews of the authors I read and mention each month. It will be colder, and a fun writing project for the winter.

Do you have any authors you suggest I read? This week, I got a few suggestions for books during one-on-one chats at the café and from a few podcast and social media accounts that I enjoy. I would love your suggestions on authors whose body of work you enjoy and would recommend me to explore

What writing projects did I work on in February?

I have completed the second and third drafts of some of my longer projects. I utilized some of my older notes and ideas in a new project, which I finally finished this March. Going through my older notes in February reminded me that not all first drafts, notes, ideas, or sequences need to be used right away. Sometimes, we may have big plans that do not materialize after months of work, and small jotted down ideas that grow to become something more later on, and that is okay.

February was full of creativity and accountability for me. As I see the sun more, more of what winter brought my way as a creative makes sense. I am feeling stronger, wiser, and hopeful.

What I wrote? I published Mae’s Orange Retreat: Short Story #13 of 72 on my blog in February. I am grateful for the support, comments, and feedback from all those who took the time to read it. If you have not already, please check it out.

What I’m growing? I am growing tomatoes again. Recently, we discovered that we love adding frozen or dehydrated cherry tomatoes to soups, stews, beans, and the new seitan dishes that I have been making. My plan is to freeze or dehydrate 90 percent of the cherry tomatoes we grow this spring and summer and store them for fall and winter.

What did I harvest? Pictured below are a few photos and names of some of what I harvested in February. Most days I don’t have time to take photos of my daily harvest, but I try to take as many photos as I can remember daily.

Dino Kale
Dino Kale
Cucumbers
Cucumbers
Microgreens
Microgreens
Microgreens
Microgreens
Microgreens
Collards and More Dino Kale
Wasabi Greens, Collard Greens, Cucumbers, & Dino Kale
Wasabi greens and Classic Kale
Wasabi Greens

What meals did I make using produce from the garden in February? Here are some pictures and names of a few dishes I made using items harvested from the garden in February.

I made my husband tempeh for dinner, which I topped with crispy Thai sweet basil freshly picked from my garden.
I used freshly picked dino kale from the garden and topped it with hearts of palm and a handful of microgreens that I grew. Then I topped the salad with aged balsamic, olive oil, kosher salt, and pepper.
Husbands Lunch: Fresh Dino Kale from the garden sautéed with sliced potatoes, seasonings, and herbs, served with homemade hoisin tempeh and rice, topped with black sesame seeds.
Crispy sourdough bread topped with chopped seasoned tempeh and fresh kale salad tossed in homemade sesame dressing.
I made homemade Seitan with a homemade maple soy sauce and sauteed it with dino kale that I grew in my garden
More homemade seitan with a homemade sauce and sauteed dino kale that I grew in my garden
I grew up with elders who kept bowls of shelled nuts in their TV rooms and party dens. I have a special love for shelled nuts and keep them around as a reminder and tribute to the elders who allowed me to have a glimpse of our past down south through what the kept in the home. Below, you can see what I paired these shelled nuts from the garden with.
I created a spicy dip sauce inspired by a childhood friend and paired it with fresh sweet Thai basil from the garden. The way we enjoyed this snack is by cracking a shelled nut then grabbing some aromatic Thai sweet basil leaves and then dipping both items together into the sauce. Both my husband and I loved this snack.

How was your February?

Although March is almost over, it takes some time to reflect on the previous month. This slow process of looking back helps to make the year feel less rushed and allows for more mindfulness. Winter is coming to an end, and I hope to enjoy every moment despite how quickly spring and summer seem to approach.

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