The last four months have been BUSY. I wish I could say that after hours and hours in front of the computer I have written a book, designed a new online program or at least amassed an amazing collection of prolific pen pals. But no. Instead…I have danced the daily routine of swirling through memos, twirling through spreadsheets and spinning through hundreds of emails.
But if you know me, you know it isn’t the busy that bothers…I love a full calendar, a list of tasks and the need to prioritize. It keeps me feeling full and life feeling rich in abundance.
So, when my boss approved two days of vacation last week – I planned to squish a whole lot of summer into 96 hours. I took a ferry, had a picnic, rode a 2 person quadricycle, slept under a tree, walked across the city, wandered through boutiques, got tickets for movies under the stars, read on a patio, played on a trampoline (for an hour), practiced yoga in the park until the sun set, took an afternoon nap, worked on my handstand, ate bowls of berries, signed up for stand-up paddleboard classes, watched movies, read magazines, danced and danced and danced.
But with all that fun, I neglected the normal tasks like grocery shopping and blog writing. Yesterday, when I finally thought I should prepare something to eat and post about…the pantry was a little bare. Luckily, with a can of chickpeas and some corn tortillas you can create some spectacular to share. If I had planned ahead I would have made black bean tacos and added in some mango salsa or something especially summery, but these chickpea tacos were fantastic. And their simplicity spoke to what summer really is to me…having so much fun your forget to think about making lunch, making your bed, or making memories…it all just happens.
Really, this is just my usual kale and chickpea combo but with a little cumin and cilantro the whole thing is transformed into a fantastic spread that could be served at a cantina by the beach with a frosty cerveza (or a kombucha with lime).