Manna Monday

Manna Monday.

Such a day of sweet sweet provisions.

Has your day been full of them as well?

Began the morning with sleeping in and then came down to find Tirzah and her Daddy tucked underneath their fort. . .

Then off to Tolmie State Park: a gorgeous gorgeous place just up the highway a bit.  Oh my.  Our new favorite spot!  Pit Stop at Starbucks on the way and what adventures awaited us there.

Her little bag for all things beach and beautiful

Well, we ended up ditching almost everything and wading across the little channel to get to the beach on the other side.  What laughter!  

And surprise of all surprises!  A tunnel!  Doesn't this picture make you think heaven?  Walking towards the light, hand in hand, the glory enveloping one and all. . .

More provisions of the day:

Sweetest laughter together as a family, especially between Daniel and I

A walk in the sunshine

Family park date this evening, in the sun

Hearing Tirzah talk so sweetly to her baby

A phone chat with Hope!

The provisions continue: the menu for the week and a recipe inspired by the photo on the Trader Joe's box of Israeli Couscous: Couscous with roasted sweet potato, red onion, and wilted greens.  This recipe is so simple, done within 20 minutes.  It is so nutritious, the Soldier loves it and so does the Toddler, so it is a Mama's favorite for sure.

Couscous with Roasted sweet potato, red onion, and wilted greens.

1 C Israeli Couscous

Toast over med high heat for 5 minutes, or until it become golden and fragrant.

Meanwhile, preheat oven to 475.

1 large sweet potato, cubed

Drizzle with olive oil, and salt, pepper, and garlic powder to taste (I usually don't measure here, but I would guess about 1 teaspoon salt, 1 teaspoon pepper, and 2 teaspoons garlic powder).

Spread out upon a baking sheet and roast for about 10 -15 minutes, or until a dark brown forms on the underside.

1 1/4 C boiling water

Slowly add to the toasted couscous and then bring to a simmer and cover, for 8-10 minutes.  Set aside.

1/4 red onion, chopped

Heat 1 T butter or olive oil over medium high heat and stir in onions.  Cook until slightly browned, 8-10 minutes.

5 large stalks swiss chard or kale, chopped (I always chop up the stems as well to add extra crunch)

Add to the red onion and cook until greens are wilted, an addition 8-10 minutes.

Add extra salt and pepper to the onions and greens if desired.

Stir all ingredients together in a large bowl, adding more seasoning if desired, and serve.  Delicious!