3 Priorities￨ Directed Energy

Have you ever felt like life was one long to-do list? Do you scramble from one activity to the next without taking a breath in between? Do you long for a life of presence and intention? There's no denying that modern life is full of distractions, responsibilities, and expectations, but sometimes we're simply just trying to do too much! How might life look with only three, well-defined priorities at a time? Rather than trying to do everything, maybe we can prioritize a few things and do them with the utmost care. As we listen to the summer morning sounds, consider the "big rocks" in your life, with an intentional shift in focus you can create space for more magic to shine through. 

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📪 witchywomanwalking@gmail.com

What am I reading?

Strangers by Belle Burden

https://bookshop.org/a/111301/9780593733318

A Confluence of Witches edited by Casey Zabala

https://bookshop.org/a/111301/9781578638451

The Black Bird Oracle Deck by Deborah Harkness, Hester Aspland (Illustrator)

https://bookshop.org/a/111301/9780593976227

What’s playing on repeat?

World on Fire  by Dolly Parton  

https://imaginationlibrary.com/

What’s for dinner?

Late Summer Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 3 medium ripe tomatoes, chopped
• 2 cups fresh sweet corn kernels
• 2 medium zucchini, diced
• 4 cups vegetable or chicken broth
• 1 cup green beans, chopped
• Salt and black pepper to taste
• Fresh basil leaves for garnish 

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook until soft, about 5 minutes.
3. Add the garlic and cook for 1 minute until fragrant.
4. Stir in the chopped tomatoes, zucchini, green beans, and corn.
5. Pour in the broth and bring the mixture to a boil.
6. Reduce the heat, cover, and simmer for 15 minutes until the vegetables are tender.
7. Season with salt and pepper, then top with fresh basil before serving. Enjoy! 

Late Summer Berry Cake

Ingredients:

Cake:

• 8 tablespoons (113g) unsalted butter, at room temperature
• 3/4 cup (149g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract 
• 1 cup (120g) all-purpose flour

Topping:

• 1 1/2 to 2 cups (149g) fresh or frozen berries or sliced stone fruit
• 2 tablespoons to 1/4 cup (25g to 50g) granulated sugar, to taste
• 1 teaspoon ground cinnamon

https://www.kingarthurbaking.com/recipes/late-summer-berry-cake-recipe

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