Twenty million things to do before my next business trip, to Las Vegas. I’ve never been, ever, and am getting very excited about the sites I’ll see. As I prepare to get wide-eyed and awed, I want to leave a clean fridge and pantry at home, so the husband and I get to whipping up an early morning breakfast.
We’ve been on this fairly new eating plan that encourages consumption of loads of vegetables at each sitting, along with a touch of protein, fat, grain and fruit. While he gently fries a couple fresh farm eggs, I get to chopping the organic produce. We had a perfectly ripe avocado, ready for the smooshing. The pineapple is sweet and juicy beyond belief. The cucumber crisp and ready for a little salt. (I should add that all this organic produce came to me via our CSA at Green Meadows, but during these still chilly Spring months, most of it is still shipped in.)
The cutting board looked so full and gorgeous, I had to quickly share before I zoom off to work. I love using every little piece of food in the house, never wanting to waste anything we spent hard-earned dollars on nor anything that some hard-working farmer grew with care. Always remember the love that births your food, as while we love avocado, we know someone else loved it to creaminess in order to grace our table.
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