On Barry’s daughter’s wedding day, a wild daisy bloomed from a rock in the shade of a cedar three. – Whalen Summit, Shasta County, CA.
Years ago, we collected seeds. All sorts of them; little ones, big ones. Round ones, skinny ones. Seeds from Zone 2. Seeds from Zone 8. Devoted seed collectors, we never planted any. Luckily, seeds last awhile, as long as you take care of them. So we stored ours in a dark, dry place; a spot only we could find. And every now and again, we’d check-in on them. Toss out the bad ones; throw in some new ones.
By now, we’re full of seeds. And they’re all good, strong seeds. Most importantly, every single one of them can thrive in our garden Zone. The glitch?
We can’t keep them in the dark forever. Like all good, organic things; seeds have a lifetime. There comes a moment when you have to plant them, or let them go forever.
So we begin to plant. We give them earth, we give them water, we give them air, and we give them light.
And then we wait.
Mary Kay Ash once said, “Those who are blessed with the most talent don’t necessarily outperform everyone else. It’s the people with follow-through who excel.”
How many times do we sit on the couch, read through a magazine, say to ourselves, this recipe looks really good, tear out a page… and then follow the instructions?!
If you’re anything like us, you’ll have piles and piles of these tear-outs. Some may even have Gourmet pages. BHG 1994, anyone?! But they all sit in that dark, dry space. Home for the spiders, neglected forever.
But then comes that moment of brilliance; the can-do spirit, I’m gonna git ‘er dun attitude. Hell, we’re plantin’ seeds now. We’re tryin’ that recipe.
And it’s going to change our lives forever.
Chicken Sausage Lettuce Wraps
Lettuce wraps are easier to bite into when your minced meat isn’t falling out all over the place. These are quick to make, low on carbs, and full of flavor. No “bland ground chicken here,” once you’ve added the pungent fish sauce and punchy oyster sauce. Add extra chiles to bring up the heat. Recipe from Bon Appétit, September 2012.