Tabouleh Scramble in the Garden

I recently returned from a three week trip to Austria as the beginning of my new global art piece called The Gypsy Project. As much as I love this idea of roaming the world, the one thing I missed the most while gone was my tribe. I am very lucky to have a group of very close friends that I would call my family. In a book out a few years back called Urban Tribes, I read about my generation's creation of urban families, filled with like-minded people who care about the same things. I realize how lucky I am to be surrounded by people like this and upon my return home to my base and my studio womb, the first thing I felt myself craving were soulful visits with my friends.

Today, I got back to my routine of visiting my friend Leslie in her garden and as always, found a place of solace and vitamins for my soul. As usual, I was welcomed into her kitchen as she served me coffee with honey and her daughter Elle stood on her kitchen block stool to help mommy tear up fresh lemon thyme from the garden and slice cherry tomatoes for our breakfast that was cooking on the stove. I was measured for one of Leslie's new upcycled fabric dresses that she makes from old sheets, doilies and napkins. I chose a maroon paisley print with brown striped lining and look forward to wearing it when I visit Morrocco in August.

We sat in the garden with the spring breezes and discussed staying true to our heart's missions in our work and our world. Leslie reminded me that it was okay to be a wandering artist and I reminded her that it was okay to try to persuade the whole world to reuse-reduce and recycle. Quartered oranges for dessert provided energy for the rest of the day.

Before I left I filled my tote bag with fresh items from the garden including lemon thyme, kale, cilantro, and arugula. And of course, I had to get the recipe for the amazing egg scramble created by Leslie's husband Tim, that we had enjoyed with the birds.

Tim's Quinoa Kale Scramble (Adapted)

Saute chopped kale, cherry tomatoes halved, pesto sauce and cooked quinoa in a pan with butter. In a bowl, combine eggs and lemon thyme and whisk for two minutes then add to the mixture in the pan. Scramble until done. Chop up feta cheese and add in at the end to stir and melt among the other ingredients. Salt and pepper per desire.