To finish up our summer series, we're discussing all things growth. We get personal with a discussion of new paths we're taking, and how things are going with our own progression as we move into the fall — the next season of growth. We've also got some items to bring with us on the journey: some poems, some chia pudding, some books, and some bathing suit bottoms. As uncomfortable as growth can be, we're determined to reframe it and embrace what that discomfort can teach us!
We also recorded this episode as a video, which you can watch here.
Links:
Bloom by Emily Dickinson
What Kind of Woman by Kate Baer (source of Still Married)
Sidewalk Flowers by JonArno Lawson and Sydney Smith
Left On Friday
Happy Egg Scramble from Robin Snip
Great for breakfast, lunch or dinner. A quick simple meal that tastes awesome and is the perfect way to use up all the veggies in your fridge. Serves 4.
1 Tbsp olive oil
1 Tbsp butter
1 medium zucchini chopped
1 medium onion sliced
2-4 cloves or garlic sliced (personal preference but I will always opt for more)
1 cup of chopped peppers (I used shishitos, but any type will work)
1 cup of cherry tomatoes, quartered (or whatever you have on hand)
4-6 large eggs (depending how hungry you are)
1/2 cup choice of milk (optional)
salt and pepper to taste
Method
Heat a pan over medium-high heat. Add butter and olive oil. When butter is melted add the onion and sauté for a minute or two until starting to soften. Add garlic and cook til fragrant, stirring constantly (30 secs-1 min).
Add the rest of the veggies, except the tomatoes. Cook until they reach desired texture (5-7 minutes).
While veggies are cooking, in a small bowl, whisk together the eggs and milk. Season with salt and pepper.
When the vegetables are softened push them to one side of the pan. Pour the egg mixture into the other side. Once the eggs just start to thicken mix everything together, coating the veggies with the egg.
Add the tomatoes for the last minute or two so that they get warm but don't fall apart.
Salt and pepper to taste.
Serve with buttered toast and top with hot sauce.
This recipe can be made with any combination of veggies that you have on hand and you can use any type of milk, oil and butter. It's fully customizable.
Enjoy!!!
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Follow our minds a little further: read Rebecca at Observables and Natalie at Good Enough.