Filling My Days with Journaling, Scrapbooking, and FOOD!

By: Annie Chamovitz

From: The Cumberland Creek Mystery Series

Author: Mollie Cox Bryan

            Book 5 Title: Scrapbook of the Dead

So these days,  I’m at a bit of a loss. I’ve stopped working as a feeelancer. My boys seems to be off on their own more often, and you can only scrub your kitchen floor so many times. Right? So, I’ve been writing a lot. Or should I say journaling? I’m not really working on any specific book or idea for a book. I’m just journaling about my day, my feelings, and sometimes my hopes and dreams. I’d never admit that to any of my old reporter friends. But they are really no longer a part of my life, anyway.

Of course, I’ve been keeping up with my scrapbooking friends. Sheila’s business is going very strong—as is Vera’s dance studio. I admire them for following their passion. DeeAnn has still not retired from her bakery business, though she threatens to from time to time. I swear she makes the best scones on the planet.

But speaking of baking, I’ve been doing a lot of it myself. I’ve not been known to be a successful baker. I always get busy doing something else and let it go too long. I’ll never be as good of a baker as DeeAnn, but I’m doing okay.

The other thing I’ve been filling my day with is cooking. That’s right. Cooking. This is an activity my husband and the boys have gotten behind one hundred percent. I’ve always made excellent tomato sauce—so my spaghetti and pizza have always been in great demand around here. But now, my crew will eat just about anything I sit in front of them—including some very healthy salads. The newest one is so simple that my younger son made it the other day. It is delicious and oh so good for you. Here’s the recipe from Two Peas and their Pod (one of my favorite food blogs).

INGREDIENTS:

1 can chickpeas, rinsed and drained
2 avocados, pitted, and chopped
1/3 cup chopped cilantro
2 tablespoons green onion
1/3 cup feta cheese
Juice of 1 lime
Salt and black pepper, to taste

DIRECTIONS:

1. In a medium bowl, combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice. Stir until mixed well. Season with salt and pepper. Serve.

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