taco quinoa salad, greek fried chicken with parsnip puree and new potatoe wedges and beet cake

oh my word, here we go… harvest 2020… some absolutely gorgeous hot weather (the farmer told me that it felt like the hottest day he has ever combined on… not fun to work in but great for drying out crops) has us able to get combining the peas

we truly feel like a ‘family farm’ for the first time this fall as we have all been stuck together for the last 5 months and are still stuck together but at least with some big jobs to do now! I shouldn’t be surprised why the farmer is able to function on at least 4 hours less sleep than me normally and can log big days when I realize now that he was doing this ever since he was 16… which is my youngest sons age who has been suddenly thrown into 16 hours days…

quinoa taco salad

Ingredients:
Salad:
1 lb ground beef (or turkey)
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp chili powder
iceburg lettuce (1 head)
1 cup cooked quinoa
1 (14 oz) can pinto or black beans, drained and rinsed
2 bell peppers, diced
1 cup cherry tomatoes, chopped
1 cup freshly grated cheddar cheese
1/4 cup chopped fresh cilantro
2 cups crushed nacho cheese tortilla chips (or as much as you like)
for topping: chopped avocado and sour cream
Dressing:
3 tbsp red wine vinegar
2 tbsp honey
2 tbsp ketchup
1 garlic clove minced
1/2 tsp smoked paprika
salt and pepper to taste
1/3 cup olive oil

Directions:
the taco meat and and quinoa can be made ahead
season the taco meat with the cumin, garlic powder and chilli powder
for the salad, mix everything in a big bowl without the tortilla chips
for the dressing – I use a Nutribullet to whisk up the dressing… you can also shake it up
add the tortilla chips and dressing right before serving

you would think not eating out once in a restaurant in 5 months and cooking for my family for that long that I would be less than excited to start taking meals out to a bunch of farmers… you would be wrong… this is far more exciting than cooking for my family… (which I had kind of given up on doing anyways)

part of the excitement was the pleasure of the season right now… some good farmer friends of ours delivered chickens and also parsnips from their pasture and I was able to use these to cook up a meal… I then got to deliver it to the field we were combining which we rent from these farmers… days like this make me truly feel like a farmer living off the land or a hippie in Seattle living in CHAZ… perhaps farmers were ‘autonomous’ before it was cool to be?

really interesting some of the things they have planted in their pastures this year and the parsnips were excellent!

I feel like this chicken looks similar to how I felt this summer in my bathing suit… even the farmer didn’t pretend that I hadn’t put on a few pounds… in college I called it the ‘freshman 20’ (I think it was supposed to be 15)... now I’m calling it the ‘covid 20’... I find weight gain easier to deal with when you name it… kind of how all the Big Brother contestants have to ‘name’ their alliances…

in true autonomous farmer style – no part is wasted and these carcasses ended up in my freezer to later be boiled for broth… (life hack – use the word ‘autonomous’ as much as you want… if someone corrects you just tell them ‘you govern your own vocabulary’) I kept these other ‘do-dads’ I found as well… I’m not even going to guess what they are… I’m just hopeful the one thing is not a human thumb

I was very worried this was not going to be enough chicken for the crew and I’m sure two pieces each perhaps was not enough for some (just my sons maybe), but it cooked up nicely with the yummiest seasoning on it…

what I have left out so far in describing this first meal to the field is that my daughter is now 12 and she actually basically made this meal… I just stand and take photos now… it’s really nice and I pay her ‘her age’ by the hour… so basically she’ll want to live with me till she is 40 and get $40 per hour to do my work for me…

parsnip puree

Ingredients:
4 cups parsnips, peeled and cut into 1” cubes
2 cups chicken broth
1/4 cup full-fat coconut milk
2 garlic cloves
1/2 tsp dried thyme
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions:
in a medium saucepan over high heat, combine the parsnips and chicken broth
bring to a boil and reduce heat
simmer for 15 minutes or until parsnips are fork tender
transfer the parsnips and remaining cooking broth to a blender
add the coconut milk, garlic, thyme, salt and pepper
blend until smooth

she does remind me of my Grandma Reed… loves cooking and not extremely interested in dishes… so I find myself doing a lot of the ‘grunt labour’ in the kitchen… guess who had to wash the potatoes?

garden potatoes are huge by this time of year and slice perfectly for these yummy greek wedges… I don’t know why I do this – but I like to slice them into the wedges, throw the wedges in cold water and then pat dry on a tea towel before putting them on a pan… perhaps I have seen this somewhere before?

Sienna once again got the glamorous job of harvesting the fresh herbs to place on the potatoes and chicken… it is a small miracle everything stayed alive this year! silver lining of Covid? I perhaps will refrain from telling the farmer’s poor Grandma who has been locked in her room for 5 months how well my parsley is doing…

greek chicken thighs with potatoe wedges

Ingredients:
Potatoes:
1 1/2 lbs yukon gold potatoes, halved and sliced into 1/4 inch wedges
1/3 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup chicken broth
1 1/2 tsp kosher salt
1 tsp dried oregano
1/2 tsp freshly ground black pepper
Chicken:
2 lbs bone-in, skin-on chicken thighs (I just cut up a whole chicken)
2 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp dried oregano
1/2 tsp freshly ground black pepper

Directions:
Potatoes:
preheat oven to 400 degrees
place potato wedges in a 9×13 baking dish
add the rest of ingredients
mix and spread in an even layer, not touching
bake for around 1 hour and toss every 20 minutes
Chicken:
line a large baking sheet with parchment paper
arrange chicken thighs in a single layer, not touching
pat dry the tops and drizzle each thigh with olive oil to coat
mix together the seasoning
sprinkle over the thighs
bake until cooked through and skin is crispy and golden brown, 35-45 minutes (depending on size) at 400 degrees
let cool for 10 minutes

to continue with the root veggie theme of the dinner… we made beet cake… I’ve posted this and made it a few times for previous harvests and it is still one of my absolute favourite cakes… Sienna struggles to see why I must put beets or zucchini in cakes, but even she was a believer after eating a piece… so moist… (also, realizing I hate that word but cannot think of a different way to describe how moist it is)

I roasted up way to many beets but actually love having these for leftovers to cut up and put on a salad or something… (or eat whole like I also did and then pee and quickly google to see if red pee was a Covid symptom) it appears I am fine and that one pees red after consuming large amounts of beets… Dwight Shrute would have been disappointed in me…

cake is easily my favourite thing to make… and then eat…

frosting is easily Sienna’s favourite thing to make… and then eat…

we are no pros at the icing of cakes… but we know you wait till the cake is cool and then you proceed to eat half the frosting while you ice it… this recipe is great because it makes way to much frosting for the cake so eat away while you ice!

root veggies for the win… (oh – cream and sugar as well)

#staysafe… this I mean to all my farmer friends… lots of big machinery and big hours… stay safe out there! happy harvesting!

beet cake

Ingredients:
For the Cake:
– 2 medium beets, cleaned, unpeeled and cut in half
– 2 tsp olive oil
– 3/4 cup unsalted butter, cubed and room temperature
– 1 cup packed brown sugar
– 3/4 cup sugar
– 2 large eggs, room temperature
– 1 tsp vanilla
– 2 cups all purpose flour
– 2/3 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp kosher salt
– 1 1/4 cups buttermilk
For the Frosting: (I only used half this frosting recipe)
– 1 cup unsalted butter, room temperature
– 8 oz cream cheese, room temperature
– 4 cups powdered sugar
– 2 tbsp finely grated cooked beets
– 1 tsp vanilla
– 2 tsp milk
– 1/2 tsp lemon juice
– 1/2 tsp salt

Directions:
– wash and cut beets into half… place in tin foil with olive oil, cover with more tin foil and bake on a cookie sheet at 375 degrees for 1 hour
– remove from oven and open up tin foil and let cool
– in a mixer, combine butter and sugar… add eggs one at a time and then vanilla
– combine flour, cocoa powder, baking soda, baking powder and salt
– alternate flour mixture and buttermilk into the sugar mixture
– finally, add 3/4 to 1 cup grated beets
– put into two 9 inch cake pans that have been greased and parchment paper in the bottom of each
– bake at 350 degrees for 35 minutes or until centre of cake is done
– let cool for 10 minutes and then turn out onto a rack and cool
– for the frosting, combine all ingredients and whip
– make sure the cake is room temperature and then spread frosting in-between the two cake layers and all around it and on top
– to freeze, slice and put individual pieces in containers to freeze

how do you lasagna?

I make lasagna about six times a year I would guess… I am 39 years old…  I only have been cooking since the farmer tricked me into it at the young age of 20… so by that math, I have made 114 lasagnas…

it most likely is closer to 100 as I know I have bought lasagnas at Costco when life got busy and I didn’t have a few hours to mess my kitchen up…

but let’s just say I have made a significant amount of lasagna thus far…  I love it… and I feel like this version that I have been doing lately has combined all of my favourite flavours into one delicious lasagna…

each to their own with lasagna… you might not prefer all these things in it… you might like the more traditional type…  but if you are looking for a creamy, feel good in your belly version… here you go!

I start by cutting sweet potatoes in half, seasoning with salt and pepper and wrapping in foil with some olive oil… placing them in a 400 degree oven for 45-60 minutes to get them all gooey…

then I move on to prepping the ricotta mixture…  in the past I have used cottage cheese but it doesn’t hold a candle to ricotta in my eyes!  I add to the ricotta some eggs, pepper and chopped spinach and then will add the sweet potato mash when it is done

for the meat sauce (you can make this vegetarian… I always make one little vegetarian lasagna for myself… I just keep aside some marinara sauce)  … I use some local ground beef, cook it up with onions and garlic and strain it… then add the spices

this is a new spice I have been using for the last year in my lasagnas that I am just loving…

when the sweet potatoes are done, I use a spoon to peel off the skin and potato masher… I add this hot to the spinach, ricotta, egg mixture and give a good stir… it wilts the spinach nicely

next… I believe I have shared this before but it is new to me – probably have only done it in the last year or two – but you do not have to pre-cook your noodles… you also do not have to buy the kind that say ‘no boil’…  it is all a scam!

if you have enough marinara sauce they cook up just fine in the oven… if you can’t tell, I am still excited about this because lasagna is hard enough with enough dishes let alone boiling the noodles and having half of them stick to the bottom of your pot or rip… really this was life changing for me…

I always double my lasagna when I make it…. even if it is not seeding or harvest… I feel like if I go to the effort to get this many things dirty I might as well have leftovers for lunches or the dreaded ‘fourth supper’ my boys seem to always want at 9:30 pm…

see?  you just go ahead and plop those dry noodles in the pan and then add marinara sauce and you are good to go!

one last thing about lasagna…  I spell it lasagne but my autocorrect kept changing it so I gave up trying…  but in my mind it is lasagne

Beef, Sweet Potato Lasagna

Ingredients:
2 tbsp olive oil
1 1/2 lbs ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 tsp dried oregano
1 tsp fennel seeds
1/4 tsp red pepper flakes
1 tsp kosher salt
6 cups jarred marinara sauce
1 lb (9 pieces) lasagna noodles (no need to precook)
1 bag baby spinach, chopped
2 cups mashed cooked sweet potato (around 2 sweet potatoes)
1 container whole milk ricotta
2 eggs, beaten
1/4 tsp freshly ground black pepper
1 lb mozza cheese, grated
1 cup parmesan cheese, grated

Directions:
preheat oven to 400 degrees
place a 9×13 dish on a foil lined baking sheet
for the sweet potato, cut the sweet potatoes in half and wrap in foil with some olive oil and salt and pepper
bake at 400 for 45-60 minutes
for the meat sauce, heat oil in a large saucepan and add onion and garlic
add the ground meat, cook and strain if necessary
add spices and marinara sauce to the meat
in a large bowl, add the ricotta, spinach, eggs, sweet potato and black pepper
to assemble the lasagna, put a layer of the meat sauce on the bottom of the pan
add three noodles, no need to have pre-cooked them, and then add another layer of meat sauce over top of the noodles
then add the ricotta/spinach/sweet potato layer and sprinkle with mozza cheese
add more noodles, meat sauce, ricotta layer and mozza
for the third layer, add noodles and then mozza and parmesan (the ricotta/spinach/sweet potato is only in two of the bottom layers)
cover with foil
bake for 25-30 minutes
remove the foil and bake for 10-15 more minutes until it is bubbling and the cheese is golden
let sit for at least 15 minutes before you cut into it to allow everything to settle

I asked the farmer what his favourite dessert is… he told me ‘crisp’...  any type of fruit with a crisp topping… strawberries are on sale right now so this is what I went with…

I tossed the strawberries with some freshly grated ginger and powdered ginger…  topping it with a buttery, pecan, oat topping and there he has it… his ‘crisp’

Strawberry-Ginger Cobbler

Ingredients:
Topping:
1 cup all-purpose flour
2/3 cup packed brown sugar
1/2 tsp kosher salt
1/2 cup cold unsalted butter, cut into cubes
1/2 cup old-fashioned oats
1/2 cup chopped pecans
Filling:
4 lbs (around 8 cups) fresh strawberries, hulled and quartered (more if you want, I did more)
1-2 tbsp grated peeled fresh ginger
2/3 cup granulated sugar
1 tsp ground ginger
4 tsp cornstarch

Directions:
preheat oven to 350 degrees
lightly butter a 9×13 baking dish
for the topping, in a medium bowl, combine flour, sugar, salt and butter
use your fingers to work the butter into the flour
add the oats and pecans and toss
for the filling, in the prepared baking dish, toss together the strawberries, fresh ginger, sugar, ground ginger, and cornstarch
toss well
add a handful of the topping to the strawberries and toss
place the rest of the topping on the top
bake until the fruit juices are bubbling and top top is golden brown, 40-45 minutes
let cool for 30 minutes prior to dishing out

for the salad, these guys just have to eat what I am wanting to make myself for a salad… I decided awhile back when I would get supper bags home to clean them out and saw salad after salad being left, untouched in the bags that I would no longer make salads with the farmer in mind but with myself in mind…  and perhaps they would end up enjoying it but at least I would have leftover salad to enjoy

so bring on the chickpeas and quinoa…

I was going to make this with kale but spinach is on sale right now so we go with spinach…   (the older I get the more frugal I get…  and the more I turn into my mother)

 

 

Quinoa, Spinach, Chickpea Salad

Ingredients:
Salad:
1 cup uncooked red quinoa (or regular)
1 1/2 cups water
1 (14 oz) can chickpeas, drained and rinsed
2 cups spinach (finely chopped)
3 carrots, julienned and chopped into bite size pieces
1/2 cup chopped green onion
1/2 cup fresh parsley leaves, finely chopped
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
Dressing:
– 1/4 cup red wine vinegar
– 2 tsp dijon mustard
– 1 large clove garlic, minced
– 1/4 cup olive oil
1/4 tsp salt
freshly ground black pepper
1 tsp maple syrup
zest of 1 lemon
Topping:
toasted pumpkin seeds
hemp hearts

Directions:
for the quinoa, rinse and then bring to a boil with the water in a pot
reduce heat to low, cover, and simmer for 13-16 minutes until the water has been absorbed and the quinoa is fluffy
remove from heat, uncover and fluff with fork
in a large bowl, add the chickpeas, spinach, carrots, green onions, parsley and tomatoes
add the quinoa to the salad
for the dressing, add the ingredients to a mason jar and shake well
pour over the salad
garnish with pumpkin seeds and hemp hearts and serve

 

and there you have it… one more meal to the field in the books!

I’m the farmer’s Cato

the farmer has the kids out hunting this morning and I am researching and dreaming up vegetarian meals for the week…

I feel like our relationship is a constant plot against one another

to me, fall time is a celebration of vegetables…

the farmer is ruled by a primal need to stock the freezer with meat for the winter…

my discovery this summer of spiralizing vegetables has forever changed my cooking…  there was a big craze quite a few years ago where you would roast or steam veggies, puree them and then secretly add them to your recipes…  Jessica Seinfeld led the way in this with her cookbooks that influenced a lot of mom’s attempts to feed their families more vegetables…

but I always thought it wasn’t the right way to do it as you are not really teaching your children to enjoy the texture and taste of the vegetables if they are hidden…

 ‘noodling’ your vegetables appeals to me more as my kids enjoy the texture and taste of the vegetables and are curious about what they are eating

one thing I do need to ‘hide’ in my cooking around here is quinoa… I’m not sure which word my family hates more… toss-up between quinoa and kale…

now, you can buy these stuffed peppers at Costco…  but if you have about an hour you can whip these up at home and give yourself a pat on the back

these are easy to make-ahead, go watch a football game and come home to pop them in the oven for 30 minutes…

I realize you might be hungry right when you get home from the football game and not want to wait around 30 minutes… but I know that my kids have supplemented their diet with burgers and pizza so I feel good about them coming home to stuffed peppers!

so the farmer keeps on hunting and I keep on gardening and we agree to disagree… I compare our relationship to the Pink Panther movies where Inspector Clouseau has his manservant surprise attack him all the time so he doesn’t lose his ‘edge’…

I like to think of the farmer as Clouseau and myself as Cato

by disagreeing constantly we keep each other sharp

Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers

Ingredients:

  • 6 bell peppers, halved, seeds removed
  • 1 large sweet potato, peeled and spiralized
  • 1 1/2 cups cooked red quinoa
  • 1 (15 oz) can diced tomatoes
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 (15 oz) can black beans, strained and rinsed
  • 1 cup frozen corn
  • salt
  • 1/2-1 cup shredded Mexican cheese blend
  • 2 tbsp minced cilantro
  • 2 avocados, peeled, pitted and sliced

Directions:

  • preheat oven to 375 degrees
  • lightly grease a 9×13 baking dish or rimmed baking sheet
  • spray the peppers lightly with cooking spray and lay out in dish
  • in a large skillet, add olive oil
  • add sweet potato noodles and season with salt and pepper
  • cook for 5-7 minutes or until mostly wilted (not fully cooked)
  • add the quinoa, tomatoes, and seasonings
  • add black beans and corn
  • mix together and stuff the peppers with the mixture
  • sprinkle each pepper with cheese and bake for 30 minutes
  • remove from the oven and serve with cilantro and avocado

seeding meal #5

“oh we don’t know the roads that we’re heading down…  we don’t know if we’re lost, that we’ll find a way… we don’t know if we leave, will we make it home…  we don’t know, there’s hope, then we’ll be okay”

(the stumbellas)

the haze from the forest fires near Fort McMurray, Alberta finally lifted today… fires raging 600 km away but the haze blocks out the sun here and you can smell it…  and only imagine what the fire fighters are battling…

these pink flowers were still in bloom through the haze…  reminded me that life is constantly moving forward…  always forward…

as I was outside in this haze, cultivating my yard in the dust and wind, something flew into my eye…  I rubbed it, never wanting to quit a yard job…  and I ended up having to go to the doctor to get it checked…

he had a big name for the blister that covered my eyeball and told me I would be fine… and I could still drive and cook…  and sent me on my way to do both…

he also asked me if I knew I had a slightly lazy eye…  and this is why I don’t go to health care practitioners…  the last time I saw a chiropractor he pointed out that one of my legs was longer than the other…  my dentist thought my over-bite was worsening… the lady that lasers hair off of me suggested botox…  my hairstylist confirmed my grey hair increasing… my boys even made me change my clothes the other day because they thought I was ‘trying to hard’ with the outfit choice I had made… and they are not even qualified to have an opinion on the matter…

I need to spend less time getting critiqued and more time with the farmer who views me through rose coloured glasses (he looks so funny when he puts them on)

I turned 37 this week and was blessed with a giant blemish for my birthday…  it made me think of the first zit I ever had… it was in grade 5…  and it had a life of its own…

it grew on my face for a few weeks until I finally did what any girl in grade 5 who loved Cindy Crawford would do…  I went to my mom’s makeup bag and got a black eyeliner and  turned it into a beauty mark…

I still love Cindy Crawford and considered doing this little ‘beauty trick’ again but wondered if ladies in their late thirties would fall for it…

can you tell which eye is lazy?  or which eye had the blister?  remnants of the blemish on my chin? botox potential?

I hope not because I put a SnapChat filter on this picture to send to the farmer to show him the blister on my eye…  (which had gone down by the time I got home and took this picture so he never really believed me as to the size it was to start with)

so this turned into another quick meal I had to get together and in times like this you need pre-made Costco salads kicking around…

if I learnt anything from the farmer’s mother it is that you can add items to a pre-made salad (her choice was coleslaw) and turn it into a very homemade tasting salad…

enhanced costco mediterranean pasta salad

Ingredients:

  • 1 pre-made Costco Mediterranean Pasta Salad
  • 1 can chickpeas, strained and rinsed
  • 1 english cucumber, diced
  • 2 cups grape tomatoes, cut in four
  • 1/2 red onion, diced
  • 3/4 cup Feta cheese, cut into chunks

Directions:

  • in a large bowl, add the salad, chickpeas, cucumber, tomatoes, onion and cheese
  • pour dressing over and toss
  • chill for 2 hours and serve

 

my hair dresser told me about lemon pepper last year… about her love affair with it… and it was life changing…  I perhaps use the term ‘life changing’ too flippantly but I really enjoy the lemon pepper seasoning…

I don’t cook pork very often, but when I do, I use lemon pepper in my dredge…

Processed with VSCO with s3 preset

pork chops with peppers and gravy

Ingredients:

  • 2 cups flour
  • 2 tsp lemon pepper
  • 2 tsp seasoned salt
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • kosher salt and ground black pepper
  • 10 bone-in pork chops
  • olive oil
  • 3 yellow onions, sliced
  • 2 green bell peppers. sliced
  • 1 red bell pepper. sliced
  • 1 yellow bell pepper sliced
  • 1/2 cup unsalted butter
  • 1/3 cup flour
  • 1 1/2 tsp kosher salt
  • 1 tsp lemon pepper
  • 3 cups chicken broth
  • 2 cups heavy cream
  • 2 cups tru-Roots Ancient Grain Blend
  • 4 1/2 cups chicken broth
  • 1 tsp kosher salt

Directions:

  • whisk together flour, lemon pepper, salt, cumin and cayenne pepper
  • pat the pork chops dry with paper towel and season with salt and pepper generously
  • dredge the pork chops in the flour mixture
  • on medium-high heat, pour some olive oil in a pan and brown the pork chops two at a time
  • when they are browned on both sides, place in a 9×13 casserole dish in a 350 degree oven
  • continue this method until all the pork chops are cooked
  • clean the pan and pour more olive oil into it
  • saute the onions and peppers until soft
  • place these in a 250 oven if you have two or place it along with the pork chops and turn the heat down
  • in the same pan, add butter and melt
  • add flour and whisk until it turns colour
  • add salt. pepper and chicken broth
  • whisk and add in cream
  • transfer to a dish that you can pour it out of
  • assemble the supper by starting with the Quinoa tru-Roots blend
  • add the peppers and pork chop
  • top with the gravy and serve

sugar cookie cream bars with strawberries

Ingredients:

  • 1 cup salted butter, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 8 oz cream cheese, room temp
  • 1 (100 g) Lindt Swiss White Chocolate bar, melted
  • 2 cups strawberries, cut in half

Directions:

  • preheat oven to 350 degrees
  • spray a 7×11 pan with cooking spray
  • in a mixer, combine butter, sugar and vanilla
  • add flour and press into the bottom of the pan
  • bake for 30 minutes, until brown around the edges
  • allow to cool completely
  • beat cream cheese and melted white chocolate until well combined
  • spread over the cooled cookie crust
  • cut into squares and serve with strawberries

so as I age, I realize my body will slowly decline (it must be really hard for those that were excited with their bodies in their 20’s… I almost pity them)… but my mind and my soul are never more alive…

I have never felt so loved and cherished like I do now… at 37…

and in the haze these last few days and in the constant fight with the land to stop producing weeds and begin producing food, I know you can’t look back…  you have to live out each day and then the next and then the next… and not be afraid of it…

“oh we don’t know the roads that we’re heading down…  we don’t know if we’re lost, that we’ll find a way… we don’t know if we leave, will we make it home…  we don’t know, there’s hope, then we’ll be okay”

(the stumbellas)