It’s been almost 5 1/2 years since my beloved husband died suddenly of a heart attack. Over the years since our painful parting I have taken what seemed like a bi-zillion baby steps moving through all the stages of grief and letting go.
Recently I bumped up against the biggest challenge of all, our beautiful house.
I recently woke up in the middle of the night and after some introspection realized it’s finally time to let go of the house and really move on for good.
Letting Go Of My Cozy Abode
It’s not so much that I didn’t want to let go of our cozy abode. It’s just I didn’t want to invest the time in cleaning out the attic, the garage and the zillion of boxes of clippings, books and mementos. Plus getting the house ready to show, sell and move out of. UGH. Too many little details.
The Universe has a way of nudging us in the right directions and a series of events, including a six week battle with paralyzing bronchitis reminded me I really don’t have time to take care of a house, a yard, a garden and all the other requirements of maintaining a house.
With bronchitis I had even less time and pretty much zero energy.
(Image of soup bowls – Haap Media, Ltd – All Rights Reserved)
Digging Through Closets, Boxes And Old Papers
So my current pet project, when I’m not working is slowly going through all the closets and digging through boxes. My goal is to fill one trash bag a day with old papers, magazines and the various mementos that have been accumulated over the past 25 years.
Don’t get me wrong, I’m in no hurry to sell the house but I am moving forward with that ultimate goal in mine. A goal I couldn’t even entertain just six months ago.
One of the best parts of closing one door is opening another and experiencing new opportunities. While digging through boxes of stuff can be emotionally challenging, I am finding all kinds of goodies I squirreled away.
White Gazapaho Recipe
Which brings me to my White Gazpacho recipe. Don’t ask me where I found this recipe but there it was, at the bottom of one of my boxes stuffed with old Christmas and birthday cards. I remember making the recipe and loving the fact the leftover cucumbers can be used in a wide range of beauty recipes.
White Gazpacho has other advantages. It requires no cooking, plates up nicely, is yummy and is healthy.
White Gazpacho is less well known than the traditional red version. Served ice cold, this silky smooth light colored soup is an easy and elegant way to start to a meal. It’s actually best if this recipe is made the day before.
If you have any left over it makes a refreshing skin mask.
White Gazpacho Ingredients
When possible use organic and fresh ingredients for the best taste and results.
2 medium cucumbers, peeled, cut into quarters and seeded.
1 can of organic chicken or vegetable broth
1/2 cup of light sour cream or low fat unflavored yogurt
2 scallions, cut into 1 1/2 to 2-inch pieces
2 tablespoons of lemon juice from fresh lemons or bottled lemon juice
1/4 teaspoon of salt
1/4 teaspoon of hot-pepper sauce
1/4 cup diced red bell peppers
1/4 cup diced yellow bell peppers
Seasoned croutons – as desired
Instructions
In a food processor or blender combine cucumbers, broth, sour cream (or yogurt), scallions, lemon juice, salt and hot pepper. Blend until smooth and creamy. Pour into individual serving bowls and garnish with croutons and peppers.
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