Of all things not business and leadership related.

Ordering:

From Escazu’s wondrous assortment of Valentine’s confections.  Tomorrow is the last day to place an order for Valentine’s shipping, otherwise it’s pick up in the store.  May I recommend the almond caramel and the rosemary orange heart?

Taking in:

That Luca was traded from the Mavs to the Lakers.  Anyone else surprised?  I had the opportunity to see him play a couple of years ago, and it was a treat.

Tuning in:

To first coaching mentor Martha Beck in this episode of her Gathering Room podcast where she gives great suggestions for how to make a “sanity quilt” during these dark times in our country and taking best action, including calling our Senators, which I’ve been doing.  (I learned that USAID provides 40% of all the humanitarian aid in the world.)

Gathering:

Girlfriends twice a month for dinner at rotating restaurants.  Part of my “sanity quilt,” for sure.  And just sheer fun.

Laughing:

At this Steve Carell skit.  More than once.

Finishing:

This wonderful show and considering ordering the book.  Poignant and powerful and ultimately uplifting.

Cooking:

A favorite vegetarian chili recipe as we head into a cold and rainy week here in NC.  This comes from the (I think?) original Joy of Cooking that I acquired by finding it left behind as a gift in my first apartment. I’ve since replaced the book with others but found the recipe here.  I omit the beef, use a couple of T of olive oil for cooking the onion, add a clove or two of chopped garlic as the onion finishes cooking, change out one can of black beans for one red, nix the sugar, and throw in 1 T of the chili powder when cooking the onion.  I also add some ground oregano, a pinch of cayenne, a couple of spoons of jarred chipotle chilis for their smoky flavor, and throw in some fire roasted frozen corn toward the end of cooking.  Generally I let it simmer for 30 minutes or so, tasting for additional spices, then serve over brown rice with chopped cilantro and avocado, and a dollop of sour cream or Greek yogurt on top along with some tobasco.  The essence of warm comfort food.