The Sky

I have been really focusing on the sky lately....mostly in the pictures people post on Facebook but generally too. There is something settling about looking up....It widens your horizon, your outlook, your perspective. It makes me think I am just a visitor and that there is so much more out there, before me and after me. I am just.....well....me.

From Nantucket (Thank you, Sara) to England (Thank you, Fai) to Maine (Thank you, Felicia), we are all looking up at the same sky. The clouds may be different, the color might be different but it is the same moon, the same sun. It connects us.

 

Lately there seems to be so much discussion about hatred in the world. Hatred because of religion, race, political figures, sexual orientation, land. I could go on and on. There is a political advertisement on TV right now that just gets me. It is a woman with her kids talking about a Democratic candidate - of course it is for the Republican candidate. It is about how much Obama is hurting the country and such. I don't bring this up because I happen to be a Democrat and a liberal person. Both sides are guilty of this type of ripping each other apart. Come on people....We are all hurting the country. All of this talk and hatred and focus on differences. I respect everyone's views on many different subjects but have little patience for hatred. I feel like at some level we have lost respect for each other and respect for the similarities that we all share. In the end, the most successful governments are ones in the middle where the balance takes place between the parties. Look up at the sky. There is more to the world. See the depth and the colors and the shapes. Look for similarities and respect differences. Embrace differences even.

 

I posted this quote on Facebook yesterday. I have heard it in two yoga classes now and I really, really like it. It makes me think. Thank you to East Forest for writing these sage words. Thank you to Jordan and Braxton for having them in class and thank you to Meghan Seaman for finding them in the first place!

 

"Do you want to know what Enlightenment is?

It's with you every moment.

It's a back and forth. 

It is letting go of your attachments, to yourself, to outcomes.

Letting go to the way things are."

 

I practiced my first yoga class at home yesterday. I was nervous but I was able to use a recording of a 2 hour class as my guide and boy it felt great. As much as I miss the community of people, I felt like I was in the class in a way and was able to enjoy the moment. My puppy allowed me to enjoy the moment too which was a gift. As I write this, he has stolen a sock from the laundry basket and stares at me with guilty yet mischievous eyes....I am even sore today, a feel good sore. Thank you for posting the class and thank you for being such wonderful teachers and musicians!

 

Put on Young Dumb and In Love by Mat Kearney and get cooking!

 

I saw this recipe posted from my friend, Jodi Cutler. She has a blog called, A Diabetic Chick and a Crohn's Guy. Really yummy stuff on there. I couldn't wait to try it because my daughter loves pickled peas (capers) and I am a sucker for lemon and tomatoes and spinach and goodness like that. I made it over pilaf and it was a hit for all. I made a salad on the side. Here it goes.

 

Chicken Thighs - Friday Night Treat (Hey, it's Friday!)

4 chicken thighs - bone in, skin on (I used 5 boneless, skinless)

1T shallots

1T fresh thyme

15 capers (I used more, for Sage's sake)

1 clove garlic

2 lemons, juiced

1T grain mustard

1/2 container of cherry tomatoes

1 1/2 cup chicken stock

1/2 cup frozen spinach (I used fresh and cut up)

1 cup cooked red quinoa or other grain distributed to 4 bowls.

 

Put dutch oven on high heat, let it come up to warm. Add oil and let heat up. Salt and pepper both sides of chicken. Brown chicken skin-side down first - 5 minutes each side. Remove and set aside chicken on a plate (you will add it back later). Pour off excess fat. Leave enough oil to lightly coat the bottom of the pot.

 

Add shallots. Cook until translucent. Be careful not to burn. Add thyme and garlic. Stir for a minute. Add capers and mustard and stir to combine then add lemon juice to pick all the brown bits from the chicken. Cook off for a minute or two.  Add tomatoes and let them plump up. Add stock and bring to a boil.  Return chicken to pot and reduce to simmer for 15-20 minutes until chicken reads 165. In the last few minutes, add frozen (or fresh) spinach. Add some chili pepper flakes if you want to add some heat.

Enjoy and have a really happy day, everyone!





It is STILL SUMMER!

 

Rebecca Tarantino, Italy, August 2014

I loved Italy. I think often about my trip there, now 2 years ago?? It was so wonderful to experience another culture, enjoying food and sights and life in a country so much older than the U.S. So many differences and so many similarities too. I yearn to go back and look forward to the Tarantino trip each August so that I can see pictures of their adventures. That sky could not be more blue....

Life churns on. Here I sit on a sunny day in Augusta, GA. Lower humidity but hot today. It is Picture Day at school. Kids have tennis and cross country after school. Chappy is sleeping. I am working on my volunteer post for Prep and writing my blog. Life churns on. The house is a little messy but I am okay with this. OK - not really, but I am trying....It is a nice moment.

I have definitely been experiencing seasonal confusion. I keep referring to fall and anxiously await football and apple picking but....it is AUGUST 18 and 95 degrees out!!! I need to get a grip and start enjoying the moment instead of waiting for fall to come! We booked a long weekend in the mountains (again a fall moment) and we are all very excited for that. Exploring the Biltmore estate, ziplining and some hikes await, not to mention some yummy meals. Of course, in true Kelley fashion, he wants to do the night ziplining course, you know with bats and owls. Not sure about that one though! Our little cabin looks perfect for our family, and I think Chappy will enjoy some fresh mountain air too.

Last weekend our friends came over for dinner. It was Mexican night and we had make your own tacos. I really had a good time putting together all of the toppings and getting the house ready for our guests. It was a good moment.

Put on Outkast's Hey Ya and get cooking!

Mexican Night. It is so easy and looks so pretty when you put out all the toppings. Think tomatoes, corn, cilantro, black beans, sautéed spinach with garlic, avocado, guacamole, red salsa, tomatillo salsa, cheese of course, rice and steak and/or chicken. I had tortillas (wheat and white) and hard shells too. I made a salad myself. I served steak, cilantro rice and a black bean, corn and mango salad as well.

My friend sent me an awesome recipe but I had already marinated the meat - I made it up so feel free to look one up or amend what I write here. It did come out pretty well though.

Skirt Steak - 2 lbs
Juice of 1 lime
1 garlic clove, minced
salt and pepper
EVOO, 1/4 cup
Champagne vinegar, splash
Worcesterire sauce, splash
Cluster of cilantro, minced

Cilantro-Lime Rice - From Sara McQuarrie Fatoki
2 cups rice (I halved this recipe)
1/2 cup chopped cilantro
1/4 cup lime juice
2 tsp lime zest
salt to taste

Cook rice according to package directions. Place cooked rice in large bowl. Toss with cilantro, lime juice and zest; season with salt. Serve immediately or at room temperature (serves 8)

Black Bean, Corn and Mango Salad
1 can of black beans
1 can of sweet corn
1 Mango, diced
1/4 red onion, diced
1 cluster, cilantro, diced
1 pepper, orange for color, diced
1 tomato or lots of cherry tomatoes, diced
1 garlic clove, minced
Juice of 1 lime
EVOO
Red wine vinegar, splash
Salt and pepper

Combine all ingredients and let sit for 30 minutes before serving. Have fun with this. You can change up any of the vegetables or add avocado.

Enjoy and have a very happy day, everyone!!!!!

Finding the moment

Mona Rowshan, Iceland 2014

As I may have mentioned, since returning from our road trip, I have been feeling quite unsettled, even a bit down. I thought I had named it but that hasn't lifted my shoulders much so maybe that wasn't the answer. Ebb and flow, ebb and flow.

When I was in Needham, I went back to my yoga studio and experienced some of my favorite teachers there (though not all). I was so impressed and amazed by how much their practice has grown over the last year. It also made me realize how much I really miss practicing routinely and consistently in a class setting and how lucky Needham and surrounding towns are to have HYP (and other quality studios) so close by. I have attended two studios here in Augusta. I really enjoy the experience and am grateful for the opportunity when I attend but it hasn't felt the same for a number of reasons. I have never really practiced at home but had a great conversation with Jordan who has encouraged me to try it. I definitely have heat if I practice outside but can also practice inside. I am going to try and start my practice this week, maybe even today. I am sure it will take a few tries to be comfortable and to flow through the sequences. I am nervous but excited and hope that it will encourage some peace and calm in my mind.

I have started reading again. I hadn't read a book since February, which is a very long time for me. I wasn't able to steady my mind and body to sit down to read until now. I read Orphan Train voraciously and didn't really want it to end. I have ordered two more books and started the Husband's Secret last night. Reading is a wonderful escape and allows me to be in the present like cooking and yoga does. I am looking forward to reading more in the days to come.

Chappy is 6 1/2 months old. I love watching him grow and change. We are so incredibly lucky to have him as our pup. I can't imagine if we hadn't chosen him because he really does fit our family so well. I love watching him do downward and upward dogs. I love his long stretches, his excitement when he sees us and when he plays with his toys. I love the way he looks at us and I am grateful for the joy he has brought to our family. I was so not ready for a puppy but now I can't imagine not having him in our lives. The little bugger won my heart....

I miss the proximity of nature in Needham. You can drive 5-10 minutes and be at a lake, the river, a pond or just the woods. Today, Chappy and I went for our morning walk, around 2.5 miles. It is an unusually less humid morning and there isn't a cloud in the sky. The first part of our walk he was pulling and not in sync with me at all. I felt frustrated and yet tried to keep calm and guide him to heel more nicely. After a bit, we started to walk more comfortably. We both relaxed and started to enjoy the morning. It was a really nice moment to enjoy, a simple moment.

Put on Mad World by Michael Andrews and Gary Jules and get cooking!!

Today's recipe is from the Smitten Kitchen cookbook. I have been a bit obsessive recently about her recipes. Her book is highly entertaining and fun to read and adds more detail than I post on the blog. I made this with a Belgium Endive salad and simple apple cider vinaigrette. I ended up using the meatloaves as meatballs the next night for a little spaghetti and meatball dinner.

I wish I was the person who always made fresh breadcrumbs and my own broth or pita chips. I have done some of these things occasionally but I know many people who do this all the time. As much I as I want to be ideal, I am just not.....I did make the breadcrumbs fresh for this recipe and they were so light and fluffy. Definitely worth it.

Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes
Glaze
4T vegetable oil
1/4 cup tomato paste
2T cider vinegar
2T honey
2 tsp Worcestershire sauce
1T Dijon mustard
1/4 tsp salt

Meatballs
2 slices sandwich bread
1 medium onion, finely chopped
1 garlic clove, minced
1 medium stalk celery, finely chopped
1 medium carrot, finely chopped
Olive oil, for cooking
1 tsp table salt, plus more for vegetables
Freshly ground black pepper
2 lbs. ground beef
1T tomato paste
1 tsp smoked paprika (I used Hungarian sweet paprika)
1 tsp Dijon mustard
2T Worcestershire sauce
1/2 cup milk
1/4 cup finely chopped fresh flat-leaf parsley
2 large eggs

Make glaze. Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes. Set aside.

Make meatloaves. Preheat your oven to 350 degrees. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs.

Add the onion, garlic, celery, and carrot to the food processor, and pulse it until they are finely chopped.

Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute; add the finely chopped vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, in about 10 to 15 minutes.

Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients.  Stir the ingredients together with a fork. With wet hands, form the mixture into twelve 3-inch meatballs, each will weigh about 4 oz.

Bake meatloaves. Space meatballs so that they are not touching, in a baking dish. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 minutes. (An instant-read thermometer inserted into the center of a cooked meatball will register 160-165.)

To serve.  Serve with additional glaze on a bed of brown butter mashed potatoes.

Brown Butter Mashed Potatoes
2 pounds Yukon gold potatoes
8T unsalted butter, melted and browned
1 cup buttermilk
1 to 2 tsp table salt
Freshly ground black pepper.

Place the potatoes in a medium saucepan, and cover with cold water. Bring to a boil over high heat, and once it's boiling, reduce the heat to a simmer.  Cook for 20 to 30 minutes, depending on your potato size; the potatoes are ready when a paring knife or a cake tester can be inserted into the center with little resistance.  Drain the potatoes, and wipe the pot dry.

Peel the potatoes - I find that holding one in a pot-holdered hand and using the paring knife with the other is easiest. (I find the skin comes off really easily under running water). Repeat with remaining potatoes until they are completely peeled. Run the potatoes through a food mill or potato ricer, then return the mashed potatoes to your emptied saucepan.  Add the browned butter, buttermilk, salt, and black pepper to taste.

A note about browned butter from Smitten Kitchen:
Brown the butter. In a large pot, melt 1 stick butter over medium-low heat. It will melt, then foam, then turn clear golden, and finally start to brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot: You may be impatient for it to start browning, but the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

Serve the meatloaves on the mashed potatoes and add salad on the side. Voila! Enjoy and have a happy day, everyone!!!

Inner Demons

"If it isn't God's backyard, then he certainly lives nearby" - Robin Williams on Glacier National Park. Photo by Kim Hang Dessoliers. This was posted on Facebook by the U.S. Department of the Interior upon hearing of Robin William's death.

Similar posts were written by St. Jude Children's Research Hospital and other organizations. A statement from the President of the United States was given and the many, many everyday people who were in some ways affected by Robin Williams, who knew him or only his work posted on Facebook and other social media. The stories of spontaneity and helping others are all over the internet today. How he made others feel better.

I found out about his death on Facebook. People shared stories or comments and reached out in support of those fighting depression. I am reminded once again that social media is indeed a powerful tool. I also learned how beloved Robin Williams was, as a comedian, an actor and as a person.

Steve reminded me last night that Mork and Mindy was a spinoff from Happy Days, a show I loved and watched ALL the time. I also was a huge fan of Mork and Mindy, as was my whole family. I have many memories of sitting in my grandparents' house. My Pappy would sit in his chair and we would watch that show together. Pappy would laugh a most hearty, joyous, belly laugh at Mork's antics, which of course would make us all laugh all the more.

From that moment on, I loved Robin Williams. All of his films were amazing and there was depth to him that was so palpable. While he was a comic genius (damn, he was funny), I actually loved his dramatic roles best. You kind of always knew he was fighting himself and his demons and they always lended themselves pretty heartily to his roles. The brilliant talent and the craziness was one side of him, but as I learned, he was also very involved in helping others - St. Judes, the military, etc...Again, the quiet and not so quiet depth that was always present.

My childhood friend, Mona, wrote that her mother had been in the U.S. for 10 years or so and as a result of the fame of Mork and Mindy, took her daughter Mona (aged 11-12) and her son (aged 12-13) to see him at Stabler Arena (Lehigh University), thinking he would be the same as he was on TV. HA! A very different Robin Williams presented that night and boy that is a funny memory for her family. I loved that story.

His death has affected so many it seem. For me, in part because of his indeniable talent, successful career and the varying roles he chose, but also in part because of the way he died. He made everyone laugh and feel good inside, yet there was a real person underneath that we all could see. He was human.

Suicide is so hard. How incredibly desperate and terrible he must have felt to end his precious life. Life is so delicate and fleeting and to feel so lost that the alternative is better is just incredibly sad. So many of us in the world, including me, have been affected by suicide - friends, family - and it stings each and every time. For those of us who like things in black and white, suicide is very, very grey. Not a lot of answers are given most of the time. After my cousin died it took me years to accept it and move on. I hope he has found his peace. He will certainly be missed by me and by many. He was a legacy and one of a kind.

Mental illness is on the cusp of being recognized as the real issue it is in this country. With acknowledgement, real work, money and support, hopefully the alternative won't seem like the better choice for others.

So much of it is education and knowledge - like many things in life. On a much, much smaller scale, when I had both of my babies, I have mentioned that I had post-partum anxiety. I didn't like to talk too much about it at the time because no one really discussed anything more than having the baby blues. Not much was written and not much was mentioned in the media certainly. I think Brooke Shields was one of the first public pioneers actually to come out and speak about it. I remember talking to a friend about my issues and they assumed it meant I had post-partum as in I wanted to kill my children. No, post-partum anxiety is not the same as psychosis. They didn't mean any harm but that was hard to hear. I already felt such shame. Shame can be so damaging, to everyone. I am incredibly lucky that my doctor and the people she referred me to, helped me in a kind and non-judging way, and that since then as I have dealt with mild depression at times and anxiety, I still have had great resources. I can only hope that mental illness becomes more of a topic of discussion in the very near future. So many people are affected each day, not just people in the public eye.

Today I want all of my friends and family to know how much I love them and how special each and everyone one of you are to me and to everyone. You are loved. Life is so precious and I feel very grateful you are in my world.

Put on the Acoustic Live in London version of Demons by Imagine Dragons and get cooking!

My daughter, Sage, loves arugula and lemon vinaigrette. I saw this recipe in The Smitten Kitchen Cookbook and had to make it for her.

Mustard Milanese with an Arugula Fennel Salad
For the chicken
2 boneless, skinless chicken breasts
table salt
freshly ground black pepper
1/2 cup all purpose flour
1 large egg white
2T smooth Dijon mustard
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp freshly grated lemon zest
1 1/2 cups coarse lightweight breadcrumbs, such as panko

Mix of vegetable and olive oil, for frying (I ended up taking out oil and using less than mentioned here. I had some popping oil in my pan)

For the salad
3T freshly squeezed lemon juice - from 1 large lemon
2T whole-seed or coarse Dijon mustard
1T smooth Dijon mustard
1/4 cup olive oil
5 oz baby arugula leaves
Small fennel bulb

On a cutting board with a very sharp knife, butterfly the chicken breasts, and slice them all the way through, so that you end up with four thin cutlets (I bought cutlets at the store and rolled them thinner). With a meat pounder (not a tenderizer), pound your cutlets out between two pieces of plastic wrap to 1/4 inch thickness. Season the chicken on both sides with salt and pepper.

Grab three big plates, and line them up on your counter. Pour the flour into the first one. In a small dish, whisk together the egg white, smooth Dijon, garlic, oregano, and lemon zest. Pour half of this mixture into the bottom of the second plate.

In the third plate, spread out the breadcrumbs.

Dredge each pieces of chicken lightly in flour, then heavily in the egg-white-mustard mixture, and generously in the breadcrumbs. Repeat with second piece of chicken, then refill the egg-white-mustard plate, and repeat with final two pieces of chicken. Arrange the breaded cutlets on a large tray, and chill them in the fridge for 1 hour, or up to 1 day (covered with plastic wrap). This helps the coating set. (I didn't do this step but highly recommend it).

Preheat your oven to 175 degrees.

Cook chicken. Pour 1/2 inch of oil - use a mixture of olive and vegetable oil, or the frying oil of your choice - in a large pan, and heat over medium-high heat. Test the heat with a flick of water - if it is hisses, you are good to go.  Cook the chicken until golden brown on both sides, about 3 to 4 minutes on the first and 2 to 3 minutes on the second.  Remove chicken from heat, and salt and pepper both sides while draining on paper towels.  Once drained, transfer the chicken to a tray to keep in the warm oven. Repeat with additional oil and remaining pieces of chicken. (As I said, I used less oil and didn't end up warming in the oven.)

Meanwhile, prepare salad. In a small bowl, whisk lemon juice and mustards together, then whisk in olive oil in a thin stream. Pour three-quarters of this into a large bowl.  Add arugula to the bowl.  Thinly shave your fennel bulb on a mandoline, or cut it as thinly as you can with a sharp knife, and add this to the arugula.

To serve. When you're ready to serve it, toss the salad.  Arrange one piece of chicken from the warm oven on a plate. Drizzle a few drops of the reserved salad dressing onto the chicken. As Deb Perelman says, "you'll thank me when you try it".  Pile the salad on top. Season with salt and pepper, and eat immediately.

Enjoy and have a happy day, everyone!!!

First Day of School - Preparations

Dingle, Ireland, courtesy of Noelle Roderick Drewicz

School starts tomorrow. Last minute work being completed, first outfits being picked out, school supplies (more and more each year it seems) packed and ready. Such a great time of year to get organized and cleaned out. A new year.

I have such fond memories of getting ready for school - going clothes shopping, going through clothing that doesn't fit anymore because I have grown, getting new supplies and the nervous anticipation that starts with each first day.

My favorite memory started in my lower school at Moravian Academy in Bethlehem, PA. The whole school would gather around the flag pole on the first day and Mr. Devey (the best headmaster that ever was and will be) would yell in a deep, strong, friendly voice - Hip, Hip and every student would joyously yell, Hooray, three times. That tradition shook away any anxieties and nervousness and replaced it with a confidence and relaxation that hung on our straight backs as we walked through the doors of our school.

The leadership he provided to every student and parent was apparent in every move, from shaking each child's hand firmly each morning at the front door to attending each sports game, hearing him cheering on the players. When he entered a room, students stood up willingly to show him the respect he earned and deserved. Mr. Devey's speeches are quoted to this day and made each of his students a better person for having heard them.

I am extremely grateful I was able to attend Moravian Academy and I am extremely grateful I was able to attend Moravian Academy with him at the helm. Thank you to both Mr. and Mrs. Devey for absolutely everything.

Put on All About That Bass by Meghan Trainor and get cooking!

Last night I made two yummy dishes, both very easy and both could definitely be considered a main meal. Definitely weeknight meals. I wanted to try them both so I did them together, even though they didn't really go together per se. Most of the meal can be prepped in the morning before work.

Grilled Hanger Steak with Cucumber Salad - Bon Appetit, April 2014
1 2-inch piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced
1/4 cup packed light brown sugar
3T fish sauce
3T Asian sweet chili sauce
1 1/2 lb. hanger steak, center membrane removed, cut into 4 pieces (we used skirt steak)

Cucumber Salad and Assembly
1/2 cup unseasoned rice vinegar
2T Asian sweet chili sauce
1 tsp finely grated lemon zest
1 medium cucumber  (I used 2), thinly sliced
1 medium carrot (I used 2), peeled, julienned (I chopped finely)
1/2 small daikon, peeled, julienned (I couldn't find in my store)
1/2 small red onion, thinly sliced
kosher salt and fresh pepper
1/2 cup chopped fresh cilantro
1/4 cup chopped unsalted, dry-roasted peanuts (ours are lightly salted)

Hanger Steak - Combine lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable plastic bag. Add steak, seal, turn to coat and chill at least 3 hours. Steak can be marinated 12 hours ahead.

Cucumber Salad and Assembly - Whisk vinegar, sweet chili sauce, and lemon zest in a medium bowl.  Add cucumber, carrot, daikon, and onion and toss, season with salt and pepper.  Cover and chill at least 2 hours.

Meanwhile, remove steak from marinade and let sit at room temperature 30 minutes.

Prepare grill for medium-high heat.  Season steak with salt and pepper and grill, turning occasionally, 8-10 minutes for medium-rare.  Let rest 5 minutes before thinly slicing.

Drain salad. Serve with steak, topped with cilantro and peanuts.  Salad can be prepped 4 hours ahead. Keep chilled.

Barley, Cauliflower, and Herbs with Burrata - Bon Appetit, February, 2014
1/2 cup pearl, hulled, or hull-less barley
Kosher salt
1/4 cup fine fresh breadcrumbs (mine were not fresh)
1 T EVOO, plus more for drizzling
2 cups whole milk (I used 1%)
1 cup finely chopped cauliflower
1 small shallot, finely chopped
1/2 cup finely chopped celery hearts, plus 1/4 cup finely chopped leaves
1/4 cup finely chopped fresh flat-leaf parsley, plus 1/4 cup finely chopped fresh flat-parsley stems
1/2 tsp finely grated lemon zest
2T fresh lemon juice (I used more like 3T)
1T Champagne vinegar or white wine vinegar (I used more like 2T)
8 oz burrata or fresh mozzarella, torn (I chopped)
1T crème fraiche
Coarsely ground black pepper

Preheat oven to 350 degrees.  Cook barley in a large pot of boiling salted water until tender (I cooked mine in vegetable broth) 15-20 minutes for pearl, 35-40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet, let cool.  (I omitted this step by accident)

Meanwhile, toss breadcrumbs with 1T oil on another rimmed baking sheet, season with salt. Bake, tossing once, until golden brown, 10-12 minutes; let cool.

Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt.  Add cauliflower and cook until just softened, about 3 minutes; drain well and discard milk.

Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.

Mix burrata and crème fraiche in a medium bowl; season with salt. 

Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper. Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

(This dish would be great as a main meal with grilled shrimp too)

Enjoy and have a happy day, everyone!!!

Inspiration

Thank you, John, for allowing me to use this incredible photograph from Seattle. Thank you also to Fai for her beautiful pictures of Wells Beach in Norfolk, England.

I am a huge fan of photography. I get so inspired just by seeing one...or ten! One might wonder why I am not then on Instagram! The picture above inspires so many different feelings - the textures and colors alone are amazing. The photographs below encourage me to think of places I have been, places that are similar yet different than here, places I could be...like right now.

Inspiration can come from so many different places in life. Over our road trip, we visited the homes of many family and friends. One constant theme that Kelley and I kept going back to was the art work in these wonderful homes. We went to our old home in Needham which is being lived in by our new friends and renters. Kelley and I fell in love with the way they decorated the house. We loved their art work the same as we did when we went to DC and saw our friend's lovely home. It has inspired us to shift things and update some of our pieces.

I saw this at my very favorite store, Pine Straw, in Wellesley, MA.  This saying is so timeless and came from such a beautiful person.

Since we have been back I have had a hard time finding a simple moment to appreciate. I came close at the dinner table when we were able to eat together at home for the first time in a long time. It was a late dinner but we were together. Sage just got back from soccer practice. Kelley got home from work. I had just finished dinner and Sosie was studying/relaxing in her room. We were able to catch up and share our musings of the day.

It is almost a year to the day that the notion of a potential move to Augusta was brought up to Kelley. I just realized this while driving Sosie home from the dentist today (2 teeth pulled).

I don't think I was conscious of why I felt so reflective since coming back to Augusta this past weekend. At first I thought it was the time of year, going back to school, etc. While that is part of it, I also realize I haven't been in Augusta during this time yet - feeling a little new again, even though here for 10 plus months. I think of how much has happened and changed over the course of the last year. It is a natural time to reflect upon my life, my family and my experiences. I am glad I recognize this....maybe it will allow me to enjoy a simple moment today.

Time to put on Rather Be by Clean Bandit and get cooking!

Last night I made the chicken from yesterday's post as well as the black rice. I also made a mango slaw which was really yummy. I was a little restricted because the store was out of Napa Cabbage (???) so I used bagged slaw. I also used peanuts instead of cashews but next time will definitely use cashews. They will hold up better with the dressing I think. It was really good and made for a yummy rice-salad combo for lunch today.

Mango Slaw with Cashews and Mint - Smitten Kitchen
2 Mangoes, pitted and julienned
1 to 1 1/4 pounds Napa Cabbage, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6T fresh lime juice, about 2 limes
1/4 cup rice vinegar
2T oil of choice
1/2 tsp salt
1/4 tsp red pepper flakes or to taste (or omit and whisk in a little chile paste to taste)
1/4 cup thinly sliced mint leaves
1/4 cup toasted cashews, coarsely chopped

Toss mangoes, cabbage, pepper and onion in a large bowl.  Whisk in lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

Enjoy and have a really happy day!!!

Chasing Summer

Over 2200 miles traveled, mostly by car. 14 states. 8 dwellings. 4 islands, though sadly not our very favorite. Both sides of the family and many friends (though not all) seen. Lots of laughter, some tears, excellent games, great food, yummy drinks, hot yoga, and adventures abound. 5 weeks spent with my two daughters, my lovely puppy, and most of the time - my amazing and working husband.

I have never been able to do anything like this road trip since I have always been working. What a gift for me and the children. I was excited, a bit apprehensive and anxious but I found the experience to be really, really great, on so many different levels. I won't lie and say that it was all wonderful but when is life always wonderful. The opportunity to be truly in the present and live day to day was a great one, for the whole family.

This summer's road trip has come to an end. Does this mean summer is over too? I know, I know. It is only August 3 but school starts on August 12, when we are usually on vacation! We are school shopping and going through the normal organizational routines we go through in late August, early September when the smell in the air is a bit crisper and fall-like, and football and apple picking are around the corner.

I yearn for bbqs and beach time and well....vacation? I thought I would feel a sense of relief at being home and getting settled back into our routine in this little world of ours.

I feel like I need to chase summer, chase more adventures and find the vacation that somehow eluded our family of four while we were on the road. We haven't taken a family vacation yet this summer and I feel a sense of longing for us to be together, enjoying those special moments since Kelley was not with us for the whole time and when he was, he was working. I know this all sounds selfish because many would say that the kids and I were just on a 5 week vacation, and we were....but we weren't too. I realized that as much as I loved being with the kids and the pup, I love the moments with us away together, all of us, without any responsibilities or obligations. This does not take away from the amazing times over the course of the last 5 weeks in any way - I feel so grateful to have had the opportunity. Just that it would be lovely to have this time too. To truly escape and enjoy the simplicities of life.

Time to put on Maps by Maroon 5 and get cooking!

Many of my friends are amazing and talented chefs. Many other friends are amazing and talented chefs but don't necessarily realize it. I don't consider myself an amazing or a talented chef. I find that cooking relaxes me in a way that other things can't and I love to combine foods so that they are beautiful and tasty. Everyone can make the recipes in this blog. These recipes are meant to be simple and fast so that you can enjoy your evening and your dinner!

When I was in PA, I made this dish from Smitten Kitchen - it was a huge hit. I didn't find the title completely accurate as you will see from my pictures but I am making it again this week with a mango cole slaw that she recommends. I made black rice (which she also recommends) with scallions, steamed carrots and a simple salad. Every once in awhile I crave cooked carrots.

Sticky Sesame Chicken Wings - Smitten Kitchen, adapted barely from Gourmet Magazine
4 servings

3 pounds wingettes or chicken wings
1 large garlic clove, minced
1 tsp coarse or kosher salt, plus more to taste
2T soy sauce
2T hoisin sauce
2 T mild honey - she has often halved this
1T Asian sesame oil
Pinch of cayenne or dash of Sriracha
1 1.2T sesame seeds, lightly toasted
1 scallion, finely chopped

Heat oven to 425 degrees.  Line a large shallow baking pan with foil and lightly oil it.

Stir wings together with garlic, soy, hoisin, honey, sesame oil and cayenne or Sriracha until coated.  Spread wings and any sauce that fell to the bottom of the bowl out on the prepared baking pan in one layer.  Roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

 Enjoy and have a happy day, everyone!!!