Brave or Courageous?

The "Brave New World" is emerging slowing by little bit in a most fabulous way. I heard recently a distinction between bravery and courage. Probably provided by The Book of Joy.  I don't remember the details right at the moment. Maybe it will come by the end of this session or I'll change the title and ditch the idea of it completely for now.

The way to figure out the world is and can only be moment by moment, right? You can spin grand ideas in thought in your head but until it hits the pavement that good old reality check in the moment it's not viable. So I'm spinning plans about how I might like to eat in the future. I've had no problem fasting these last three days.  Realizing that truly food is largely optional in my current body form. I may choose to eat only fruits and veggies in season. They do have a farmer's market here year round. It may be sparse in the winter but I don't have to be concerned with that for several months yet. I'm free to indulge in the present summer season!
I do love to prepare food and cook so that would be good... Will this become a recipe blog for awhile? Sure, why not?! I can do whatever I want! It IS my blog =)

Pickled beets... the last of the beets but they were there at the farmer's market. I also found kohlrabi... spelled like Kohl Elementary School in Broomfield, CO where I attended K and 1st grades. I found a recipe for Kohlrabi and Cauliflower mash... courtesy of The Lemon Bowl

Ingredients

• 1 head cauliflower cut into florets
• 1 kohlrabi peeled and cut large chunks
• 1/2 cup plain yogurt low fat or Greek yogurt
• 1 tablespoon horseradish
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/4 cup chives minced + 2 tbs for garnish

Instructions

1. Using a steamer basket, bring 3 inches of water to a boil then add cauliflower and kohlrabi.
2. Steam until veggies are fork tender - about 8-10 minutes.
3. Once veggies are cooked, pour out the cooking water and remove steamer basket.
4. Add veggies back into the same pan and use a potato masher to smash the cauliflower and kohlrabi together. (Let the kids help!)
5. Next, add in yogurt, horseradish, salt, pepper and 1/4 c of chives.
6. For an even smoother texture, use an immersion blender or electric mixer.
7. Serve with extra chives on top.

I'll let you know how it goes

Pickled Beets
Ingredients

• Roasted Beets, recipe follows
• 1 large red onion, frenched
• 1 cup tarragon wine vinegar
• 1 1/2 teaspoons Kosher salt
• 1/2 cup sugar
• 1 cup water

Roasted Beets:

• 6 medium beets, cleaned with 1-inch stem remaining
• 2 large shallots, peeled
• 2 sprigs rosemary
• 2 teaspoons olive oil

DirectionsRemove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
Roasted Beets:Preheat oven to 400 degrees F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
Recipe courtesy of Alton Brown