Fresh from the garden
Last week I shared my July goals – they are quite simple:
- Work in my studio
Â 70 hours.
- Eat food from my garden in at least 2 meals a day
- Stay current with my teaching
How am I doing?Â I’d say I’m mostly skating by on the skin of my teeth.
I attended a concert at Red Rocks on Saturday night that ran very late due to the rain delay.Â The resulting lack of sleep that night set me back quite a bit (ugh – I think I’m getting old!) but I have to say Brandi Carlile was amazing and my seat in the second row, near center was pretty spectacular.
So I’m okay with playing catch up a bit this week as it was worth it.
Here are the details:
I’ve worked in my studio 15 1/4 hours in the last 6 days – for an average of 2 1/2 hours a day.Â That’s not going to get me where I want to be.
For the remaining 15 days of the month I need to average 3 2/3 hours a day.Â So time to ramp it up!
And this is why I’m checking in occasionally so I can adjust course if needed.
Although I’m not behind with teaching I’m also onlyÂ just barely so.Â I have several assignments to review by end of day tomorrow to meet my promised assignment review schedule.
On the other hand, the fresh garden meals are going fabulously.Â Many days I’ve had fresh garden veggies at all 3 meals plus some snacks (like a handful of crunchy sugar snap peas or a sweet strawberry – a rare treat as the squirrels eat most of them)
The photo above was today’s harvest.
I made this for dinner (the yellow squash was saved for another time):
Aurgula salad, oven roasted zucchini and steamed green beans
It’s all fresh from my garden with the addition of 2 boiled eggs, some oven roasted cherry tomatoes (from last year – from my freezer) and some Parmesan.
PS – I’ve finished the cauliflower inspired textile painting I mentioned last week and I’ll be debuting the photos in my studio newsletter tomorrow morning. Sign up here if you aren’t already one of my 1200+ subscribers.