30 Years!

A reflection with a pinch of love.

Yesterday was 30 years for Michael and me. This past Friday, we also moved into a new home. Big week for us. 

October 2nd is usually 70 degrees and sunny as it was on our wedding day. Maybe twice in 30 years has it been less than fabulous. The weather isn’t why we celebrate but it has crossed my mind how fortunate we are to always have a sunshiny day to say “Happy Anniversary!”

And today, I say it with reverance. 

For some couples, there is a time to unite, learn, grow, complete the work and move into another season of their life without one another. No judgment, their paths aligned for a certain amount of time and now they continue on their own journey. For others, and I include myself in this group, it is like a long haul trip, perhaps some turbulence, even monotony, but the thought never occurred to us that we wouldn’t go the distance. Now, as we reach this milestone, I am grateful to be here. Presently, in this place. 

For my younger readers, if I am fortunate enough to have any of you, let me share something that I did not know. But as I reflect, if you choose to listen you may save yourself heartache. 

I cannot change someone. No matter how much I love someone, I cannot love them into another person. I cannot love them enough so that they think and feel exactly like I do. I cannot love them, I have to allow them. Allow them to be themselves. I cannot love them enough to take away their anxiety or personality traits I do not have. I have to allow them to be anxious and not hold onto it or take it personally. 

Allow them to be. 

And allow yourself to be. 

Coexist in that space. 

Create a space where there is room for both of you or recognize there isn’t.  

It's a gift to give yourselves if you can. 

There are still going to be arguments and discussions without closure. All of it is okay because if you are committed to the process and not what it looks like at that very moment,

you live, 

you blink, 

and arrive,

30 years married. 

And there is something in that… because on my worst day married, I would take “Team Mancieri”, over my best day alone. 

We leave on Thursday for the Azores followed by Lisbon, Portugal. Our favorite places to visit. Happy Anniversary to us! Once there, I will be on the hunt for yummy beans. Hopefully a new variety because many of their outdoor markets have multiple options. I will explore, cook, take photos, and share ideas next week or upon return. Until then, Start with Beans!

Recommended recipe:

Red beans with rainbow chard, cherry tomatoes, and garlic

I bought rainbow chard and cherry tomatoes at the farmers market. I am still on a kick using my Newport Sea Salt Co.’s, “Bella Napoli” blend. I made a saute with my favorite ingredients: garlic, EVOO, and beans. Use whatever can of beans you have in the cupboard or already made in the fridge. I had red (Rancho Gordo’s “Domingo Rojo”) beans in the fridge that I used.

Ingredient list

2 cloves of garlic minced

Tablespoon EVOO

Rainbow chard (about 6-7 stalks-leaves removed from stalks before chopping and slicing)

¼ cup of veggie stock

½ pint cherry tomatoes

1 cup of beans

1-2 teaspoons bella napoli blend (or your own spice mix)

Salt and pepper to taste.

Crusty bread (optional)

Rice (optional)

If you don’t cook often a saute is an easy way to start feeling a little more confident in the kitchen. If you have olive oil and a clove or two of garlic you are golden. I separated the big leaves from the stalks of the chard. I chopped the stalks like you would celery and I sliced the chard leaves horizontally into thin strips, keeping the leaves separate from the stalk. 

Add the olive oil to a medium-large saute pan on medium high heat. Let heat up for 1-2 minutes. Add the garlic and immediately turn down to medium heat. Take your wooden spoon and stir for 1 minute. Do not let it rest or it could burn and then it doesn’t taste as good as it should. 

Next, add in the chopped stalks of Swiss chard, add a pinch of salt and allow the sauteing to continue for about 3 minutes.

Add the veggie stock to the pan and stir the liquid and chard stalks. (My stock is beet red because I used my beet root scraps when I made my veggie stock. Regular stock will be great.) Let another minute go by.

Next, add your cup of beans, your cherry tomatoes and stir to incorporate. If you have the Newport Sea Salt Company’s Bella Napoli spice blend add it now.

Otherwise, you can make a little mix from salt and dried spices: oregano, basil, onion, garlic, thyme, chili pepper, and parsley. It is not exactly the same recipe but will add a similar profile. Add up to two teaspoons worth of your homemade blend. Yum. Stir it well. 

Add in the sliced chard leaves and allow for them to wilt a bit and stir, two minutes. Let it simmer for an additional minute or two and you can scoop it into a bowl by itself, have it over rice or on top of crusty bread. I have a quick video on my Instagram if you want to see me making it. https://www.instagram.com/startwithbeans/ Follow me there for posts on Tuesday, Thursday and Saturday.

 

Contact

If you have any additional questions on taking time to reflect on important aspects of your life or creating a quick saute with beans, please email me at Denisemancieri1@gmail.com. Feel free to comment below if there are topics you would like to see.

Please like this newsletter by clicking the heart emoji at the top or below if you find it may assist you or others. Thank you! 

Note: I am not a doctor. I am a teacher and an educator with an earned doctorate in educational leadership. I enjoy research and I can take large amounts of information and parse it out into easily understood and digestible steps so people understand what is happening to their body and possible steps to reverse it with food as medicine. I have healed my own GI issues through choices with food. I followed Karen Hurd’s bean protocol diet, I meditated and still do and I healed. I feel compelled to be in service and educate others as the more people eating beans, alongside a healthy diet and sharing their stories the more people will live a healthier existence. Joy, peace and freedom abound. Please see your doctor and discuss nutritional options before you change any course of action with your health.