Mourning

These are just some watercolor pencil quick drafts. More self-therapy than art.

I've observed a tendency in myself and in others that sometimes we don't believe that it is okay to not be okay. We focus so much on how Christ heals that we forget He also feels. I've seen how this often turns us to become stationary or become angry - at God for not healing or at ourselves for not being healed.

I think it is important to remember that Christ not only heals, but He mourns with those that mourn (Mosiah 18:9). It is okay to not be okay. It is okay to address feelings. Because how you feel really matters. Why? Remember the incredible price He paid in order to know exactly what those feelings were like. He died for many reasons. He suffered for many more. He needed both death and suffering to live today for the purpose He desires. Today, He lives to feel with you (Hymn 136).

I am extremely grateful for Christ. For his comforting, enabling, healing, and cleansing power which I can access because He performed the Atonement. I am also grateful that He mourns with me, and each of us, in a way that perhaps no one else can. Because He felt it exactly. He didn't feel it exactly so he could be done with it 2000 years ago. He felt it so he could feel with me today.

As a side note, my five-year-old niece saw the first picture which I drew several days and several realizations before the second. There's no way I can capture how cute this was, but try and imagine that she can't say her "r"s yet.

"She's sad... Is she made out of dirt?"
"Yes."
"That's weird."

Cauliflower Sauce

Type: Sauce, Main

Prep Time: 40 Minutes

Total Time: 40 Minutes

Makes: 3 cups of sauce

Allergy Information:

Contains: coconut

Options: vegan

Ingredients:                                                

1 medium head cauliflower

• 3 cloves garlic
• 1 yellow onion, large

1 1/2 cup coconut milk

• 1 Tbsp butter substitute
• • 1/4 cup Nutritional yeast
  •        (optional, but recommended for Vegan version especially)
  • 1/2 tsp salt
  1/2 cup vegetable or chicken broth

Directions:

1. Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and sauté covered on low until the onions are golden and caramelized (minimum 20 minutes).
2. Bring a pot of well salted water to a boil. Cut the cauliflower into florets and cook until tender (7-10 minutes).
3. Place the tender cauliflower florets into a blender together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
4. Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.

Into the Unknown

Another Watercolor :) I painted this months ago. This dancer is calmly transitioning into the unknown. She trusts that it is the direction she should go even though she can't see clearly where she is going.

States!

I water colored some states that mean a lot to me. California coming soon :)

Balsamic Black Bean Salsa

Type: Appetizer, Dip, Vegan
Prep Time: 10 min
Total Time: 10 min
Makes: 

Allergy Information:
Contains: tomatoes, raw onions
Options: 

Ingredients:                                                

1 Red pepper
1 Green pepper
1 Cucumber
1/2 Red Onion
3 Roma Tomatoes
Cilantro
Avocado (keep separate if planning to store in fridge)
S&P
1 T Balsamic Vinegar
1 tsp maple syrup or 1/2 tsp brown sugar
1/4 tsp Paprika
1/4 tsp Cumin
1/4 tsp garlic salt
1 tsp lemon juice 

Directions:

1. dice all vegetables
2. add seasonings
3. stir thoroughly

Serve on spinach or with chips.