GREENS & BLUE WALKS

My Motiv sports ring stopped functioning. I love this little gadget and I mourned it losing its function. We bought it in Rome, on our one and only ever trip there last November.  We don't have such rings in Israel, so... but, that's another story. While it worked, it measured distances that I walk and encouraged me to walk even more so it will be recorded on the data.  Now that it is dead, I am not sure of the distance I walk.

Last week we walked for about an hour on a new pathway, to buy some Tahini.  We calculated that it was approximately 7km.  By the time we arrived at the store, it felt like we walked 15km. On the way back we took the bus. The driver lives close to the store and knows where we live. We ask how far is his house from ours. "Only 4 km".  Well, I never! 

I miss the recorded accuracy of the ring. 

Today, we walked to the beach.  With our face-masks on and smiles hidden behind it, we met friends. The blue of the sky was clear and deep as only the Israeli sky can be.  The water of the Mediterranian was even deeper blue and clean enough to see down to the bottom.  It was delightful to see friends after weeks of staying home and going to buy food undercover.

My friend and I talked about the cooking we've done during the Cov-19 lockdowns. We spend too much time in the kitchen.  I realized later that I am still on my use-what-you- have-stage and my supper tonight is green.

GREENS AND STRIPS

What it is made of (Ingredients):

2 halves of chicken breast, no bone. Cut into strips.

1/2 bag of frozen peas

1/2 bag of frozen green beans

1/2 bag of frozen Brussels sprouts

1/2 large white onion sliced small

2 tablespoon coconut oil

a bit of black pepper, some cumin, and a shake or two of nutmeg.

What to do (directions):

Melt the coconut oil in a frying pan.

When oil is hot but not boiling, sauté the chicken strips until brown. Take them out of the pan and set aside.

In the same frying pan, sauté' onion slices until light brown

Add frozen peas and frozen green beans and continue to fry

Add the spices into the mix

Return the chicken strips into the pan. Lower the heat and cover the pan.

Add about 1/2 cup of boiling water to the pan. Cover.

Leave on very low heat for a bit and let the mixture cook.

Meanwhile: 

Boil water in a pan. Add brussels sprouts and continue to boil for 3 minutes.

Drain the pan. The best is to keep them a bit hard, not totally cooked, so they will not become mushy. Add the drained brussels sprouts to the first mixture. Sauté for 2-3 minutes in the mixture.

Remove from the heat.

I add to my plate a pickle and a few Syrian-Split- olives. Give a bit of salty and tangy taste to the dish. Enjoy.