I love to be spontaneous, but it can be hard to do when you manage, own and run a business. We do spontaneous things at the farm, sometimes. True spontaneity is rare for me. I am obliged to be at the farm all the time because I live here and because I am ultimately responsible.
Last Friday I was spontaneous. My husband popped in the barn, and said “Hey I have to work in Sandusky, Ohio this weekend. Wanna come with me? I need to leave in 30 minutes.” “Yes” I said, but then I thought of the rest of the farm work that needed to be completed and I hesitated. My employee Nydia looked at me and said “We can handle getting everything ready for market. We’ll be fine. Go.” So I did! THANK YOU Nydia for that reassurance!
I ran into the house, ran upstairs, and stuffed my clothes and toothbrush in my bag. I texted my son to let him know we would be gone and jumped in the car and WE LEFT! I haven’t allowed myself that freedom in years! Not since we had kids, not since we had dogs, and not since I became a business owner. I can’t remember just jumping in the car for an overnight trip with less than 30 minutes notice.
We had a wonderful time. He had a few hours of work each day, but I drove around seeing beautiful old homes in Norwalk and Sandusky, Ohio. I read a book. I sat in the coffee shop and dreamed. We enjoyed great meals together and saw the sights while walking around downtown. We even got to see a sailboat race on Sunday morning on Lake Erie. It brought back great memories of our racing days when we lived in North Carolina and San Francisco. I am so glad I went!
It made me think about situations where I am spontaneous and cooking immediately popped to mind. I love to cook, but need inspiration and time. I also hate to waste food. Weekends are the best time for me to cook. I look in the fridge, see what’s there and start creating.
This week at the farm we ripped out all the pepper plants. We have over 200 pounds of red, red-green, yellow, yellow-green, purple, and green peppers, of all shapes and sizes. So I took several of the farmer peppers (they have a hole or bad spot, so I can’t sell them, but they taste great). Stuffed peppers came to mind. I usually use ground beef, tomatoes, onions, rice and cheese.
Today I didn’t feel like shopping so I here’s my spontaneous new type of stuffed peppers, based on what I already had:
First I cooked 2 cups of a rice mix (black and white rice with radish seeds) – with 3 cups of lamb stock.
Next I cut off the tops of 10 red bell peppers and set them aside. I seeded the peppers and then boiled for 3 minutes to soften. I took them out, draining the water and arranged them in a baking dish with the open peppers ready to be stuffed. I lightly salted the inside.
Next I chopped and sautéed together until soft:
Then I then added:
I cooked it until boiling and slightly thickened.
I then took it off the stove and added:
Lastly I stuffed the bell peppers and cooked them for 45 minutes in a 350 degree oven.
They were delicious!
I need to look for more opportunities to not only cook, but jump in the car and have adventures. Spontaneity in my life is a necessity!!