Meet Sarelle, author of this bog “Keep Rising”. Her favorite color is purple and she can be spotted with magenta hair, lavender shoes, and sometimes an aubergine cape. She decided long ago to not wait until she was an old woman to wear purple. Sarelle is a fiber artist, a baker, and a voracious reader completing over 72 books so far this year. She has kept a written journal and been writing creative stories since she was 11 years old. Each summer she travels to her family farm to can and preserve hundreds of pounds of tomatoes and other local produce. Sarelle is married, has a young adult daughter, and 3 spirited dogs. By day Sarelle is a Chemical Dependency Counselor and her life is propelled by community, connection, love, wonder and awe. Sarelle believes in putting on her oxygen mask, practicing mindfulness, and living one day at a time. You are invited to walk side by side with her on this journey through reflection and stories of remembering and creating.
Cowboy Caviar
1 8oz package of cream cheese softened
2 cans of black beans
1 can of black olives
1/2 cup of corn
1/2 an onion chopped (red or yellow)
1/2 bell pepper any color chopped
1/2 cup of finely chopped cilantro
1 jalapeño pepper (optional) chopped
garlic (to taste
1 boiled egg
Dressing
1/3 cup of olive oil
2 Tablespoons of red wind vinegar
2 Tablespoons of lime juice
1-2 Tablespoons of cumin spice
salt and pepper to taste
Spread the cream cheese over the bottom of a pie pan or similar.
Mix the beans, corn, olives, onion, bell pepper, cilantro, jalapeno and garlic in a bowl.
Prepare the dressing and pour over the on top of bean mixture. Mix it well and pour over cream cheese.
Chop the boiled egg and sprinkle over the top.
