Rescue me from this eternal confusion of belongings (mine and other people's) that just won't stay orderly. This suffocation of phone calls, clubs, and committees. This choke of bills and papers and magazines and junk mail. I buy too many things, subscribe to too many things, belong to too many things. The result is such confusion I can't really enjoy or do justice to anything!
Deliver me from some of this Lord. Help me to stop bewailing this clutter and work out some plan for cutting it down.
Give me the will power to stop buying things we don't really need ...and give, oh give me the will power to get rid of a lot of things we already have...And while I'm at it Lord, help me to unclutter my mind. Of regrets and resentments and anxieties, of idiotic dialogues and foolish broodings.
Sweep it clean and free.
Make it calm and quiet.
Make it orderly.
-Marjorie Holmes in Lord, Let Me Love
Here is a super yummy recipe for anyone that likes Mexican food and it can be converted to a Vegan recipe by using non-dairy sour cream and vegan cheddar cheese...if you're so inclined...
Cheesy, Oozy Guacamole Bean Dip
1 can (16 ounces) refried beans
3 large avocados
3 Tbsp. fresh lime juice
2 containers (8 ounces) sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles , drained
1/2 cup sliced black olives, or more if you like
5 tomatoes , chopped
2 cups shredded cheddar cheese
Directions:
Preheat the oven to 350 degrees F.
Spread a layer of refried beans in the bottom of an 8x8 quart glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes and sprinkle with the cheese. Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.
Serve warm or at room temperature with tortilla chips.
Recipe courtesy of The Kind Diet
