Due to a moldy situation, Nat and I moved twice in three months. This forced us to confront something we all deal with: stuff.
While we try to reduce our things to what brings us joy, it's hard to fight that tendency to accumulate, to keep things 'just in case.'
At certain times though, whether from moving, changing, or just feeling overwhelmed, we get that push to start shedding stuff. I definitely wanted to after the first few carloads to the new place.
So, in the spirit of spring cleaning, we thought we'd share a few resources that have helped us declutter, discard, and decide how to manage 'stuff':
- The minimalists - we like their 20-20 rule, and 90-90 rule.
- Marie Kondo - While a tad kooky, her book The Life-Changing Magic of Tidying Up, is a #1 New York Times Best Seller, and nice short read.
- This On Being podcast with Seth Godin - particularly where Seth describes our culture of scarcity. Takeaway: more connection and time, not stuff, make our lives better.
And, in the spirit of spring produce, here's a breakfast bowl.
Oh-Snap! pea and Asparagus Bowl
We like this recipe because breakfast is usually one of the hardest meals to include a lot of veggies. It also is pretty easy to make for a weekend brunch, too.
- 1 bunch of asparagus, chopped
- 10 oz sugar snap peas, strings removed, then chopped
- 2-3 endives, chopped (frisee is a good option, too)
- 1-2 spring onions, thinly sliced
- Handful of dill or taragon, roughly chopped
- Olive oil or coconut oil
- 4-8 eggs (1-2 per person)
- Smoked salmon, cut into small pieces
- Sea salt
- 1 Tbsp whole-grain mustard
- 2 Tbsp lemon juice
- 4 Tbsp olive oil
- Sea salt & pepper, to taste
Eggs - Fill a pot with one inch of water, and bring to a boil. Gently lower eggs into boiling water, and cover. Cook for 6:30-12 minutes, depending on how runny you prefer your yolks. Larger eggs will take slightly longer. We stop ours at about 7:30 minutes. Remove pot from stove and run under cold water. Drain and refill cold water as necessary to stop eggs from cooking. Remove shell and set aside.
Snap pea and Asparagus - Heat a large pan over medium heat, then add oil. Add in asparagus and snap peas, and cook, stirring occasionally, for about 5 minutes. Remove from heat and let cool.
Dressing - In a bowl, whisk together mustard, lemon juice, and olive oil.
Salad - In a large bowl, combine endive, herbs, smoked salmon, and the cooked snap pea and asparagus. Add in half of the dressing, and gently stir until incorporated. Taste, and add more dressing, salt, and pepper as needed.
Serve - Divide into bowls, and top with eggs.
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