Dinner for these crisp temps
Tomato-braised Chickpeas and Swiss Chard with Lemon-Tahini Yogurt
Notes from taking a break:
Take more breaks
Writing B.Free Creative keeps me creative
So I’ll keep writing, and I’ll keep cease-writing because— balance.
Most things are a balance. Push hard, rest. Try something new, do something familiar. Make it spicy, cool it down.
Try balance. This week’s recipe is all about it with the savory meets fresh.
Updates from my closet office:
Inspiration to streamline delicious dinner: New interview featuring yours truly with some tips and tricks.
I’m doing 100 sketches of San Francisco in 100 days. Check my story on IG @freebetsy for the daily drop. Here’s day 22:
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Tomato-braised Chickpeas and Swiss Chard with Lemon-Tahini Yogurt
Serves: 4
Here’s how to braise: First, lightly fry to bring out flavor. Second, stew to cook and meld flavors. Third, describe the finished dish as “braised” so it sounds mysteriously elevated.
You will be rewarded for your efforts with a rich and smokey bowl of beans dreams.
The lemon-tahini yogurt sauce is a pro move, but swap for plain yogurt if you are light on motivation. I serve this dish as a thick stew in shallow bowls with a slice of toast.
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Fall seasonal calendar is here! Swap your summer inspiration for fall. I recommend one of those poster hangers instead of a frame for easy swapping.
Happy cooking, happy making!
Cheers,
Betsy