Our world is full of light and dark. There are times when it feels like the darkness is threatening to overtake. One only needs to glance at the daily news to determine that humans are capable of unimaginable cruelty. It can be hard to believe in the power of love when so much hate persists. So what do we do? How do we hold onto hope and faith in humanity when the rage burns so intensely? This is a question we must all ponder for ourselves. Resistance can take many forms. As we sit by the fire, consider what your part is to play? 

What am I reading?

The Fellowship librarians & Dragons by J. Penner

https://bookshop.org/a/111301/9781464248603

Financial Feminist: Overcome the Patriarchy’s Bullsh*t to Master Your Money and Build a Life You Love by Tori Dunlap

https://bookshop.org/a/111301/9780063260269

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Brighter Day by Michael Franti 

What’s for dinner? 

Lemon Ricotta Pasta w/ Spinach

Ingredients:

• 1/2 lb pasta 
• 1 cup whole-milk ricotta 
• 8 oz fresh baby spinach, washed 
• 1/3 cup grated Parmesan cheese, plus extra to serve
• 1 unwaxed lemon, zest and juice
• 3 lemon wedges, to serve (optional)
• 1 Tbsp extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, grated or pressed
• salt and black pepper, to taste

Instructions:

• In a large pot of boiling salted water, cook pasta according to package directions until al dente. 
  
  
• In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
  
  
• Stir until well combined.
  
  
• In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water. 
  
  
• After 1 minute, drain and return pasta and spinach to the same pot.
  
  
• Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed.
  
  
• Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired. Enjoy!
  
  

https://theclevermeal.com/10-minute-lemon-ricotta-pasta-with-spinach/#recipe

Peanut Butter Chickpea Chocolate Chip Cookies

Ingredients:

• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 2/3 cup creamy peanut butter stirred
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract
• 1 1/4 tsp baking powder
• 1 pinch sea salt
• 2/3 cup chocolate chips

Instructions:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.
• Form round discs out of the dough and place on the prepared baking sheet.
• Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.
• Allow cookies to cool at least 10 minutes before eating. Enjoy!

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