Peanut Butter and Banana Quesadilla

It's a nice day outside: it's a bit muggy, but cooler than normal. The overcast sky makes for lovely lighting. It's drizzling, but in a refreshing way. But if I didn't have to go outside to take out the compost and feed the chickens, I wouldn't have even noticed.

My mind is always on the work I have to do or the stories (books, movies, etc.) I am currently invested in. That's often all I think about. I'm on my summer break now, and I hardly realize it because I am so consumed with thoughts about my SAT prep, my summer homework assignments, and the TV show I am obsessed with at the moment. Starting today, right now, I am going to work on appreciating the moment.

Let's all work to be here now.
Let's appreciate our spaces and our feelings.
Let's enjoy the moment and whatever is right in front of us.
Let's admire the sky.
Let's savor the taste of our food.
Let's appreciate the quiet that is around us.
Finally, let's eat!

Peanut Butter and Banana Quesadilla

Ingredients:

• 1 medium or large tortilla
• 1/2 banana, sliced
• 2 tablespoons of peanut butter
• optional: 1 teaspoon of chocolate shavings
• 1-2 tablespoons of oil for grilling (I use coconut oil here.)

Directions:

1. Spread the peanut butter evenly on the tortilla (away from the edges) and pile the banana slices on one half of the tortilla. Sprinkle on the chocolate, if you choose to. Close the tortilla.
2. In a cast iron pan, heat up the oil. After the oil is shimmery, add the quesadilla.
3. Wait until the bottom side is crispy and slightly brown before flipping it over (about 2 minutes). Let the second side get crispy and slightly brown before removing the quesadilla from the pan.
4. Blot away excess oil from the quesadilla, if needed. Serve warm (with chocolate cashew milk and blueberries!) or save in the refrigerator for later.

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