Fall in 3 words, go!

Thank you to Susan for this awesome picture of her sea glass collection from Europe.

My blog is 50 posts strong and has had over 6600 page views. Wow.......Thank you for reading!

Rebecca Spengler - is this your lovely picture from last year?

As you may know, I love color. When I think of fall, I think of color. I think of the dramatic hues of the leaves changing, the blue skies of New England, the first fire in the fireplace, and chili on the stove. Along with being busier as school starts, as fall settles in and gets comfortable in its season, there is also a sense of detachment (literally for the leaves but also figuratively). Maybe detachment is too strong a word but I have always enjoyed going to yoga in the fall and winter because it is a way to reconnect and get in tune with myself, if that makes sense.

I think about teaching our children the emotions of sympathy, empathy, compassion for others. These are hard emotions, even for adults sometimes. It is difficult to get out of your own mind and experiences to feel compassion and empathy for others. For kids, who are naturally more selfish (really not meant to be negative) at this time in their lives, thinking of others is especially difficult. I find that sometimes I have difficulty detaching from the feelings of others and my kids. Creating the necessary space so that I can breathe freely on my own without the weight of others on my shoulders too. I can't and shouldn't fix everyone's problems but I can send compassion to them so that they know they have my support and love.

When I was in college, I was involved with a sexual crisis resource center (called SCRC at the time). There was a hotline and we all had shifts at SCRC to cover the phone. My partner, Michelle, and I became good friends because we were in this tiny room for 2 hours each week waiting for the phone to ring, and we just talked. About everything, including her own story. She was killed tragically in a car accident a couple years after graduation. We hadn't kept in touch but I felt the pain of having her leave this earth so young with so much of her story yet to still unfold.

The phone never rang but there came a time when people knew if you were involved in this group. I had several people come talk to me on campus and off to tell me their story and seek support. There were two times when they came to my house and even to my room to talk. I realized quickly that there had to be a certain level of distance, a safe distance, space....for me. I wanted to help and to listen, to support, but I had to have a certain level of self-care too.

I find that not working right now outside the home gives me more time to think. I become more involved in my husband's and children's happiness because I have more time to think about it. Creating that safe distance to show compassion and empathy without letting it completely affect my inner happiness is important. Not letting their stress become my stress. Lord knows I have my own stress!! Living in the present gives you the simple moments that this blog is named after and I need space in my own world to recognize and appreciate those moments when they arrive.

Glacier National Park, from their Facebook page. Stunning for so many reasons. I love rocks and have them all over my house. This photograph represents the depth of nature and of our lives!

Time to put on Matters of the Heart by Tracy Chapman and get cooking!

My friend, Anne Catherine, gave me this recipe a couple of weeks ago. It is from the Food network and I really enjoyed cooking it. I would say it takes a little more time, maybe an hour so just keep that in mind. Though you can do what Anne Catherine did and shorten the cooking time by using canned tomatoes. Great idea - wish I had thought of it too! The family enjoyed it and I will definitely make it again.

Antonia's Pasta Alle Melenzana
Olive oil
2T butter
1 large Vidalia onion, chopped (I used less)
3 large eggplants, chopped (I used 2)
3 whole garlic cloves, peeled
Leaves from 10-12 sprigs of basil (I used less)
kosher salt
10-15 plum tomatoes (I used closer to 10)
freshly ground pepper
pinch of sugar
1 1/2 lbs of fettucine (I used less - closer to a pound)
1/2 lb packaged mozzarella, cut into 1/2 cubes
1.1 lbs  fresh mozzarella, cut into 1/2 cubes
1/2 cup freshly grated Parmesan cheese

Heat 1/2 cup (I used less) oil and butter in a large sauté pan over medium heat.  Add the onion and eggplant and cook gently over medium heat for 10-15 minutes, stirring often, until tender. (I did add a little salt and pepper at this point). It may be necessary to add more oil as the eggplant soaks up oil quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.

In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened.  Remove the tomatoes with a slotted spoon and place them in a mesh colander over a large bowl.  Reserve the cooking liquid.

When they are cool enough to handle, core the tomatoes and peel off the skin.  Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.

In the meantime, bring the reserved cooking liquid to a boil, add additional salt, and cook the fettucine according to directions on the package. Drain well.

To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the sauté pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella, and the Parmesan. Garnish with the remaining basil leaves and serve hot.

Enjoy and have a happy day, everyone!!

Is it just me or is the world a little cray-cray??

Thanks, MBC! You can look at this as just a sunset but to me it is so much more. The sun fighting to come out from behind the clouds. The sun is so much more dramatic when there is more around it to balance. More in the sky. Look at the reflection on the calm water and the rays in different directions. The blue peeking out from above and the layers of color.

Anyway......

Is it just me or has there been an inordinate number of earthquakes lately? I feel like every day there is another one - some smaller than others. Of course there have also been devastating floods and volcanos erupting too. It really makes one think.....or, it should make one think.....

Is it just me or does technology seem incredibly powerful? So, U2's album was downloaded for free onto every single person's iTunes account. I didn't believe it so I looked on my phone this morning and there it was, under artists. A brilliant marketing scheme and wow....I feel like iTunes just gave up a big secret....their reach.....

Is it just me or does it seem like the NFL really needs to get their acts together and come up with a simple rule on domestic violence and child abuse? Hell, let's just throw in any type of crime. It seems like some players are banned for life and some are given a bye. Really, do they want to encourage and enable crime? All of the cases seem to be coming out of the wood works now and boy, there are many, many, many.

Is it me or did Aaron Hernandez actually use the words, “I felt helpless in the face of the occupation of my house by the police,” he said in a newly released court document. “I was also very concerned about what would happen to my fiance and our baby if I refused to answer their questions. I did not feel free to leave at any time during the search.” REALLY? REALLY? Dude, you killed HOW many people?????

Is it me or is high fructose corn syrup in absolutely everything? The obesity epidemic started with the invention of this fake, cheap sugar substitute. From Ben & Jerry's ice cream to Progresso bread crumbs to Heinz ketchup to Thomas English muffins to Capri Sun. I know it is cheaper to make and you therefore make more money but can you just use real sugar?? Please??

Is it just me or do you want to hear about news of the world with a less biased viewpoint? Is that even possible? Is it possible to separate entertainment news from news of the world? There is scary stuff in the world right now. I would love a little more unity and a little more kindness.

Is it me or is the world moving a mile a minute? So much happening, so much to do, so much focus on our phones and being available/responsive 24/7. My daughters are growing up in a world of instant gratification. If they don't get a response immediately, something is wrong. Time to SLOW it down, people. Slow down, and enjoy one moment in every day.

The world is a crazy, crazy place with many things that just don't make sense. But....you make sense. You just need to listen to yourself, your gut and take a moment. Take a moment. The people who have done the 100 day positive challenge know - there is one thing to be grateful for each day. One thing to appreciate and one moment to cherish. Each day.

Thanks, Abby, for the beautiful dahlia!

Put on Shake it Off by Taylor Swift as it is Sosie's new favorite song and get cooking!

My sister in law, Kathleen, gave me this kid favorite meal years ago. It came from a magazine and we make it fairly often. I think it may have been an advertisement since they recommended all Ortega, Perdue and Sargento products. It is definitely a weeknight meal and super easy. Kids can even top the pizzas themselves.

Easy Mexican Pizzas
1 package burrito-size tortillas, divided.  (We use whole wheat)
2 cups Mexican Blend Shredded Cheese, divided
1T vegetable oil
1 lb, cooked chicken, shredded
1 package taco seasoning (I used frontera)
1 can refried beans (I like black bean refried beans)
Smooth taco sauce (I used salsa)
Toppings: chopped tomato, sliced green onion, ripe olives, mild chiles.

Preheat oven to 375 degrees. Place 4 tortillas on greased baking sheets. Sprinkle each with 1/4 cup cheese. Place remaining tortillas on top of cheese.

Heat vegetable oil in large skillet over medium heat. Add chicken, cook for 4-5 minutes or until no longer pink.  Add 2T seasoning mix and 1T water; mix well. Remove from heat.

Combine refried beans, remaining seasoning mix and 1T water in a small bowl. (Sometimes I add the remaining mix, sometimes I don't)

Spread about 1/3 bean mixture on each tortilla. Layer with a drizzle of taco sauce, chicken mixture, remaining cheese and toppings.  Bake for 5-8 minutes or until cheese is melted.

Enjoy and have a happy day, everyone!

Digging Deep

Loving the harvest pictures! Thank you Caryn and Heidi! More and more, people have been posting their harvests on Facebook. I hope that means that more and more people are either taking part in a CSA, growing their own vegetables/fruits or both. I had a tiny harvest the other day from my tiny containers. Two kinds of tomatoes and a spicy pepper.

My favorite harvest was when we came back from Italy a couple of years ago. We arrived home and didn't have much food at all since we had been gone for 2 weeks. I went into the garden and was able to make a really nice, big salad from our vegetables. I loved that moment.

Today is Tuesday, September 16, 2014. Sosie is home sick from school and Chappy is outside doing what it is dogs do when they are outside. I am in my writing spot with my thermos of water (with lemon and mint) and pondering how I feel today. Funny, my husband just texted me to say that it will be sunny tomorrow. I think that helps answer my mood for today. The last couple of days have been a bit rainy. The sun will be a welcome addition to my day. I really am so affected by weather sometimes! I am also feeling a bit scattered, not as focused. I am sure my post will reflect that by its many different topics.

(Thanks, Gayle!)

Last September 18 was my last day of work before moving to GA. It seems absolutely insane that I have been away from an office for an entire year. Many people said I wouldn't last 6 months but here I am coming on a year. I must say that I appreciate (and needed) the sabbatical and the time I have had with my family. Their whole lives they have been to day care, before school care, afterschool care. Being able to capture the moments after school have been incredible. The happiness, the frustrations, the tears, the laughter and the pride. I do have a little itch for the intellectual stimulation, of providing a resource for the company and its employees and helping others where I can. That said, I am needed at home right now and I am incredibly fortunate to have the option to be here while we live in GA.

This week I am trying to drink at least half my body weight in ounces in water every day. It will help me feel healthier. I don't necessarily gravitate to water like I do unsweetened tea with lemon but I am trying to drink it more often. I feel like I have been eating so many sweets lately. I love dessert. Too much! I am also working on portion control. Hopefully this will help me clean my system just a little bit and make my pants feel a little less tight too!

So I tried my first self-led home yoga practice this past week. I loved it. I used music from Jordan's soundcloud account and I just started. I put aside my nervousness that I wouldn't know what to do, the feeling that I needed to be led instead of leading myself in this type of practice. I did it. I faced it. I led myself. I felt strong and ended up doing poses that I like least as well as the ones I like the most. I was able to breathe through them but need to hold them a bit longer than I did. My "class" lasted 45 minutes but I finished excited for my next home session.

I think about writing a blog and what I have learned from the process fairly often. I think about how I write from the heart. It may not be writing in a literary sense but it is from the heart. I am listening to Sosie watching So You Think You Can Dance and dancers make it when they really start digging deep and dancing with the emotions from inside. I am learning with each post how to write with more emotion and heart. Thank you for being on this journey with me. Some days are better than others. Some days it is easier to dig a little deeper than others. Thank you for being patient!

(Thanks, Abby!)

Put on Hey, Hey from Dispatch and get cooking!

The other night we made a dinner that we haven't made in a long time. I really liked it. My sister in law gave me the recipe what seems like years ago but I am not sure where it is from. I made a greek salad and a farro orzo pasta dish that was a mix of Karen's recipe and one I saw on the internet.

Chicken Skewers with Fresh Herb Vinaigrette and Feta
Vinaigrette (I made more of this)
3T chopped mint
2T chopped flat-leaf parsley
1 garlic clove, minced
1T red wine vinegar (I tend to do 1-1 ratio of vinegar to oil)
2T olive oil

In a small bowl, combine the mint, parsley, garlic and vinegar. Slowly whisk in the olive oil until thoroughly incorporated. Season with salt and pepper.

Skewers
1 1/4 lbs skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces
1 lb yellow squash (I use zucchini and squash typically)
1 large red onion, cut into 1/2 inch wedges
2T olive oil
2T red wine vinegar
1/2 tsp dried oregano
1/2 tsp coarse salt
1/2 tsp ground pepper
1 ounce feta cheese

In a large bowl or resealable plastic bag, combine chicken, squash, onion, oil, vinegar, salt and pepper. Marinate for a few hours. Tightly thread chicken pieces and veggies in an alternating pattern. Grill over medium hot fire, turning frequently, until the chicken is just cooked through and the veggies are lightly charred and barely tender - about 12 minutes.

Holding the end of the skewer with a potholder, carefully slide the chicken and veggies onto dinner plates. Spoon some of the herb vinaigrette on top, sprinkle all over with the feta cheese and serve.  Pass the remaining vinaigrette separately.

Lemon Orzo
Box orzo of choice
Juice of 1 lemon
Zest of 1 lemon
1-2T olive oil
1 garlic clove, minced
S&P
Pinch of sweet paprika
1T fresh parsley (can do more or less if you want on all herbs)
1T fresh basil
1T fresh mint

Cook the orzo and add all ingredients above to bowl. Serve warm or at room temperature.

And I can't forget my Greek Salad made with tomatoes, peppers, cucumber, onion, parsley, mint, lemon, red wine vinegar, minced garlic, olive oil, S&P, feta cheese. I would've added kalamata olives if I had them.

Enjoy and have a happy day, everyone!

9/11 - How do you even start to write about this day....

September 11, 2001.  How do you start to write about this day. So many emotions come to the surface or lie deep down in wait. A day that will always stick with you. Today, I wrote on Facebook, "Today is a day to remember. Today is a day to honor. Today is a day of sadness but also of strength and connection. Today is a day to live, truly live in the moment. Grateful." I will write just a few of the many, many thoughts of the day here.

Everyone has their where were you moment on this day. Every story is important.

I was coming into work, pregnant, on the 33rd floor of the John Hancock Tower in Boston. I walked into my office and my friend/co-worker in HR said - Did you hear about the plane that crashed into the World Trade Center in NYC? She told me to try to get onto Boston.com but I wouldn't have much luck getting on the site because so many people are trying to access it. Then, news hit about the second plane and things started to get more serious. The DC office called wanting to close. My boss was in an employee meeting. It was around this time that I started to realize that one of our employees and a dear man might have been on one of the planes. He and I had to let an employee go the day before and I knew he was on an early morning flight to LA for a work trip. He had made his own travel arrangements online instead of through the office so determining if he was on the manifest was not as simple. I think 30 people called his voicemail, multiple times.

We had heard a rumor about the Sears Tower being hit and we immediately closed the office. Walking into the lunchroom with my boss where much of the office had gathered watching the television. I remember being surprised by this, realizing that this was much bigger than I wanted to admit to myself and that I had been so focused on the moment, strangely forgetting the world outside. My boss explained that the office was closing and an employee said, "Do we have to leave?" My boss' response, "They are targeting tall buildings. This isn't a good place to be right now."

I remember waiting in the elevator lobby until everyone left the building to leave myself. My husband was picking me up a block or so away from the building. I called a candidate to let her know her interview would be cancelled but she had been in the library and didn't know what was going on in the world. I said, "Bad things are happening. You need to go watch TV." We gave a ride home to a co-worker of mine and it was during the first part of the drive that the first tower collapsed. So surreal. I had just been at the Trade Center that July, eating dinner at Roy's. My friend worked there and we were visiting her and her fiancé on Staten Island. The ferry back to Staten Island that summery night, sitting in the back so we could get a full view of the Twin Towers. I won't ever forget that.

Meanwhile, we were trying to grapple with the stunning, incredibly shocking, possibility that John might have been on Flight 11. I called Security to have them go to our offices to get his personal file and emergency contact information. I passed it along to my boss so she could call them. John Jenkins was on that plane. My day was spent with my sister in law and close friend in my house, watching the news and me on the phone at various points for work about John.

That night, in bed, listening to the eerie silence sliced by fighter jets in the sky, rubbing my belly, wondering what kind of world I was bringing my child into. No, I won't ever forget this day.

When you hear about a death of someone you know, you mourn, of course. You feel the loss and it is very, very sad. Then, oddly almost, life moves on. Life moves on. It is a weird feeling. Disconcerting. Life is moving on without that person in this world. It puts our individual lives in perspective. 9/11 is different. You pause. You think about every detail of that day. Every person who was indirectly or directly affected or involved or helped. Yes, life does and should move on but it does pause today, ever so briefly. To remember. It is a day that warrants a moment of silence. Thousands of heroes were made that day and the days, months after....

People will deal with this day in their own way, as they should. But alone or in groups, this is a day for connection and strength, grateful for what we have, grateful for this moment. 

Put on Ugly Heart by G.R.L. and get cooking!

Seattle at sunset. Thanks, JC.

So, this is a comfort food meal. This is a downright gluttonous meal but boy is it good! It was requested by Sage, so I had to make it for her. A perfect fall dish. Rosemary Chicken from Sweet Basil in Needham, MA.  Sometimes I have made it and the sauce has been too thin. There is an optional chicken broth that I would omit and last night I made a simple roux with flour (didn't have cornstarch) and olive oil that worked. I would also consider adding slightly less cream than the 2 cups that it calls for! That might help thicken. I do like to add more asparagus and tomatoes too just because I always like more vegetables in the meal.

Rosemary Chicken, Sweet Basil
2 strips pancetta or bacon, diced
1T olive oil
Pinch unsalted butter
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2 inch thick chunks
kosher salt and cracked black pepper
1 clove garlic (minced, about 1T)
2 pinches chopped fresh rosemary
1/2 cup white wine
1/2 cup chicken stock (I omit)
2 cups heavy cream (I would use a little less)
1 stalk asparagus, cut into 1/2 inch long pieces (about 1/2 cup) (I used a bunch of asparagus)
2 plum tomatoes, diced (about 1 cup) (I used 3 - would use 4)
1/2 cup grated Parmesan cheese (I used way more)
1/2 cup grated Asiago cheese, plus a pinch for garnish (I used way more)
1 lb dried rigatoni pasta
2 pinches chopped fresh basil, for garnish (I used a couple pinches in the dish as well)
3 pinches chopped fresh parsley, for garnish (I used a couple pinches in the dish as well)

In a small skillet, fry the pancetta or bacon over low heat until crispy. Transfer the crispy bits to a paper towel to drain the fat.  Reserve the fat in the skillet for cooking the chicken.

Heat a large skillet over high heat until smoking hot. Add the olive oil and the butter. When butter is melted and brown, add the chicken. Season the chicken with a pinch each of salt and pepper, searing both sides of the chicken until golden brown.  Decrease the heat, and then add the pancetta or bacon bits and a pinch of reserved fat as well as the garlic and the rosemary.

Continue cooking for 3 to 5 minutes, until the garlic is toasted. Deglaze with the white wine and continue cooking for 5 minutes, until the liquid is almost completely reduced.  Add the optional chicken stock as well as the heavy cream, asparagus, tomatoes, and cheese (add cheese last to prevent burning). Continue cooking until the sauce is thickened to your liking. Season with salt and pepper.

Meanwhile, in a large pot, bring 6 quarts of water to a boil. Add a pinch of salt and the rigatoni, stirring to prevent the pasta from sticking. Cook for 6 minutes, or until al dente. Drain thoroughly.

Toss the rigatoni with the chicken, and then evenly distribute among serving bowls.  Garnish with basil, parsley and Asiago. Serve immediately.

Enjoy and have a thoughtful day, everyone!

It's time for some football, but where are the athletes??

Pictures of a day's harvest to me are art and an inspiration. Thank you, Aunt Mary Jane, for this one! I really missed having a real vegetable garden this year. In the past we have mostly grown peppers, tomatoes, cucumbers, broccoli and herbs but my dream is to have a really big garden with a gate and to be able to live off it for the summer.

In exploring what I love to cook best, I have realized that I really like to work with vegetables. Mostly because they add color, unique flavor and, to me, help make the dish a piece of art. I think of myself as creative in many ways. However, I don't have the skills you attribute to a creative person, like painting, drawing or sculpting. So then what do I do?? I like to create settings, meals, homes, outfits. They get my juices flowing. From making care packages to meals for my family to decorating a space at home, or wearing a special outfit, those are the ways I create. I think for a long time I thought that made me less creative or artsy but I have come to realize that just because it isn't an obvious skill, doesn't make it less of one.

Changing topics.....I love the fall. I love apples and pumpkin pie and changing leaves and the crispness in the air and football. The oranges and reds and browns are also some of my favorite colors. Now, I don't have all of the above mentioned at the moment down here in Augusta like I did up north. I find I still enjoy the season though - just in a different way.

Let's talk football. I love football. I love watching all sports really. I grew up watching and listening to football in the background every Sunday. When we moved to Boston in 1998, I became an avid Boston sports fan (Red Sox and Patriots, the most watched). My favorite Sundays have been cooking a great meal to enjoy with family or friends and watching football. While I am a Patriots fan, I enjoy watching all the Sunday games. Admittedly the brain injury probability of these players makes it a bit harder to watch but I do really love getting into a good game, in any sport. One of my very favorite childhood memories was watching the Villanova-Georgetown basketball game in the late 80s. I watched it with my uncle and boy we remember and talk about it to this day. The athleticism, the endurance, the grit, ahhh....I get excited just thinking about it.

I have to say, I am becoming quite disenchanted with professional sports and especially football. Are there any decent, non drug using, non-violent athletes out there? From Lance Armstrong to any number of baseball players to Wes Welker to Aaron Hernandez to Ray Rice. I could go on and on listing any number of professional athletes who use performance enhancing drugs and/or are violent. I found the Ray Rice story disgusting, for a number of different reasons. Of course the Ravens had to fire him....he was caught. If the video hadn't been show all over the internet and television, he wouldn't be fired today and domestic violence would have been condoned again. The amount of money paid to athletes is high, and the effort that they had to take on to be in the place they are in now is high. To see them throw their lives and others away is such a waste. To see how jerseys become signs of disappointment instead of pride. To see what should be role models to kids become infamous criminals.

I wish we could start hearing the good stories of professional athletes. Those that have overcome struggles, those who face the demons and walked away or said, No. Those that are real leaders with a work ethic that shows they try their best each and every day. I don't want to sound naïve and I also know that there are many amazing positive athletes but when you feel like they are more the exception than the rule, something has to change, right? Where are the athletes??

Check out this sunset in the Boston area last night. Thank you, MBC, for taking it. Absolutely a breathtaking fall shot.

Put on Don't by Ed Sheeran and get cooking!

Last night I made Green Minsestrone Soup and a beet salad. The fresh flavors and herbs together made for a really yummy vegetarian meal. Kelley also made grilled cheese sandwiches which tied everything together nicely.

Crushed Beets with Lemon Vinaigrette - Bon Appetit, June 2014
2 lb mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed (mine were bigger so needed to cut them and it made them hard to smash)
6T olive oil, divided, plus more
kosher salt and freshly ground pepper
2T finely grated lemon zest
2T fresh lemon juice
1/4 cup (lightly packed) fresh mint leaves, plus more
2T torn fresh dill, plus more
1/2 cup labneh (Lebanese strained yogurt) or plain Greek yogurt
Flaky sea salt (such as Maldon)

Preheat oven to 400 degrees.  Divide beets between 2 large sheets of foil.  Drizzle beets on each sheet with 1/2T oil; season with kosher salt and pepper and wrap up foil around beets.  Roast on a rimmed baking sheet until tender, 40-50 minutes.  Let cool slightly, then using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it's alright if they fall apart).

Meanwhile, whisk lemon zest, lemon juice, and 2T oil in a large bowl; set vinaigrette aside.

Heat 3T oil in a large skillet over medium-high heat.  Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side.  Transfer to bowl with vinaigrette, add 1/4 cup mint and 2T dill and toss to coat. Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.

Enjoy and have a happy day, everyone!!!

What does Back to School mean for you?

Alex Tsonas - Thanks for letting me use this picture. I really love it.

Writing a blog has been such an educational experience for me, a delving into myself really. I never thought I would be writing so publicly about feelings, my feelings. Many people who know me assume I would do something like this because I am an extrovert.... but I am also an introvert. Yes, I really am! I keep many, many emotions to myself and I really like alone time. I don't share everything even though it may seem I do! In fact, when I do share, I get a real pang of anxiety.

Who knew my blog about cooking would turn into this! Thank you for indulging me. I promise a great recipe is below.

Well, school has begun for everyone now in earnest. Back to school. Back to school. Those three words seem to invoke an influx of emotions for adults and children alike. The excitement of getting new supplies, clothing, and books. The smell of a new book - that never gets old. The process of getting organized. The feeling of starting anew, fresh. For our family it was buying what seemed like copious amounts of sneakers - indoor, outdoor, cleats, tennis, etc....

There is also a sense of anxiety and nervousness that starts for the school year too for kids. The first day of school pictures are a mix of excitement, sadness that school is starting and summer is over, trepidation that things won't go as well as you want them to go, etc....

Then, there are the adults. For working and non-working parents (I can speak from both perspectives now), there is something about summer that is more relaxing. Schedules die down, the grind slows and there are vacations to look forward to in those hotter months. Days are longer, the sun seems to shine a bit more and the heat warms the soul. The start of school means back to schedules, driving everywhere, making sure the kids have everything that need to be successful at the start of their new year. Change, change, change. Let's face it, change is hard. Change is good too, but change is hard.

For the past month or so I have been in a downright funk. I thought I had named my funk but it is still hanging around me like a nice grey blanket. I am more anxious than normal and I feel a bit lonely. Of course, I am looking out at a beautiful blue sky (many of them recently), and I am being kept busy with life at home and the kids. Life on the outside looks pretty good - really good. I am incredibly lucky! But the greyness is still there a bit. I have always been a bit harder on myself - I don't give myself enough credit for the things that I do well at times and those managers tends to strike more often when I am in a funk - normal I think. The old kicking when you are down saying. I have a fair amount of stressors right now - things that don't need to be mentioned here - and when you are feeling like yourself the stressors are not as heavy, if that makes sense.

Thanks, MBC, for the beautiful and inspiring picture.

When I am experiencing stress, change or transition or even a funk, I need to do some things for myself.

• Breathing is a good start. Taking some deep breaths, clearing the mind. Yoga and meditation is good if you have the time. Stretching and breathing provides the space in your body to be present and to breathe out the ugly stuff.
• Knowing it is all going to get done. It may be overwhelming but just know all tasks will be completed and focus on taking things bird by bird. A list that you can cross off is quite inspirational.
• Naming the funk is huge. Once you name it, I usually feel better. Be patient with yourself to know what is bothering you and then feel the emotions.....
• Not letting "it" define me. It is so hard not to let your feelings define you. Underneath all the anxiety and the stress is me. The adult me, the present. The rest of those emotions are parts - part of me feels this, part of me feels that, etc. Those parts are not me. I need to be kind to those parts instead of shluffing them off my shoulders (Did I just make up that word??!!). Understand they are there and be kind to them. But then let them know that the adult me can take care of them. They don't define me. I define me.
• I don't need to be perfect.  Perfect is the enemy of good. Good is well, great!
• Look out at nature. Realize the perspective in nature.
• Smile. Smiling makes you feel better. It just does.

Mt. Zion National Park - Thank you, Tory Crimmins Brangham, for this awesome shot!

For my husband, put on Lost in My Mind by The Head and the Heart and get cooking!

Last night I made a soup for dinner that was a huge hit, especially with my youngest daughter, Sage, who had just run a 2 mile cross country meet and had soccer practice. It is very easy and very fast. You can consider marinating the steak but it is not necessary given the soup is well seasoned. It comes from Cook's Country (not sure where I got it) but here it goes.

Ginger Beef and Ramen Noodle Soup - serves 4
1 lb flank steak, trimmed
salt and pepper
1 tsp vegetable oil
8 cups chicken broth (I would use 10 next time)
1 2-inch piece of ginger, halved lengthwise and smashed. (I minced - the recipe calls for the strips to be in broth and taken out later, along with lime zest below)
3 2 1/2-inch lime zest plus 1T juice (I used juice of 2 limes)
4 packages of instant ramen noodles (without seasoning packets) (CHEAPEST FOOD THERE IS!)
5 scallions, sliced thin (I chopped)
1/4 cup soy sauce (I used between 1/4 and 1/2 cup)
1/4 cup fresh cilantro leaves (I also added fresh mint)
1 garlic clove, minced (the recipe did not call for this but I added it just the same)

Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12 inch skillet over medium-high heat. Add steak and cook until well browned and temperature registers 125 for medium-rare, 6-8 minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice steak in half lengthwise, then slice against the grain. (I would cook a little longer - mine was pretty pink but did cook more in broth when eating.)

Meanwhile, bring broth, ginger, and lime zest to boil under Dutch oven over medium-high heat.  Reduce heat to medium-low, cover, and simmer for 10 minutes.

Remove ginger and lime zest from broth with slotted spoon (I minced and left in there for additional taste). Add noodles and cook until tender, about 3 minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into bowls and divide steak and cilantro evenly amount bowls. Serve.

Parting words - they say that if you can sit quietly a butterfly will come sit on your shoulder. I am in search for some butterflies today. Thanks, Rebecca Spengler, for the picture.

 

Enjoy and have a happy day, everyone!

A Visit to Asheville, NC

Good afternoon, everyone! We just got back yesterday from a weekend in Asheville, North Carolina. Mountain living and a very cool place to visit. Creative, eclectic, amazing food, artsy, and a place to just be with the kids. A visit to the Biltmore Estate, horseback riding on 535 acres of beautiful land, and a trip to the local Arboretum made our visit quite memorable. It was wonderful to be in such a vibrant area in the middle of the mountains. We stayed for 3 nights in this little cabin (emphasize, little), and yet it was perfect for our family.

I have spoken of my love of sunflowers before. The way they stand tall towards the sun, always optimistic. Seeing fields of them always make me smile. When we went to the Biltmore Estate on Saturday, we saw a field of them that must have been a half mile long along the river. It was incredible to see. I had to get out of the car and take some pictures of them. I find them inspiring in so many different ways.

I have to share about the Biltmore Estate, as we found this absolutely fascinating. The estate once comprised of over 200 square miles. The main house has 250 rooms and is over 100,000 square feet. Hunt and Olmstead's last project. George Vanderbilt moved in when he was a bachelor at 32 years old and the house took 6 years to complete (which means he started it in his 20s!).

They studied castles in France as inspiration and the home had every modern convenience of the day. I was mostly fascinated by the exterior and grounds as well as the full basement which housed the servants quarters, kitchens, swimming pool and gymnasium. We took an architectural tour so were able to really see some great views. Imagine waking up to this each morning.

The Grotesques

 The Exterior and the Greenhouse

And of course, the flowers......

The funny part of our mini-vacation was that we were all excited to head to the mountains. We brought fleeces and sweatshirts and were ready for brisk mornings and cool evenings. Needless to say, we did not need them, though leaves were starting to change color already....

As always, getting away with the kids proved to be a bonding experience. A time to talk and be together. The kids shared a room and loved watching TV in bed. After the first day, we all began to relax and just be. Being is good. It wasn't all heavenly, as of course we, as parents imagine and hope it to be. But it was our family and we were together.

I made a lasagna for the road and we ended up eating it for two nights. The other night we ate at Posana Café (http://posanacafe.com/). It was an amazing restaurant and surprisingly, completely gluten free. A funky interior and the food was really delicious. Thanks, all, for the recommendation!

Put on Snow by Red Hot Chili Peppers and get cooking!

The lasagna I made is today's recipe. My sister in law, Karen, gave me the recipe years and years ago, when I still used recipe cards. I have no idea where it comes from but it is delicious and I usually make it once a year, sometimes twice. The kids devour it and it is very tasty with a nice salad. I made a regular simple salad but Caesar Salad and garlic bread sound good about now.

Karen's Lasagna
3 garlic cloves, minced
1 lb lean ground beef
1 can, tomato puree
1 large onion, chopped finely
1 can (6 oz) tomato paste, plus one can water
1/2 tsp oregano (I used more)
1/4 tsp basil (I used more)
1/4 cup red wine
2 tsp salt (I didn't use this much)
1/2 cup grated romano cheese (I used Parm and more of it)
1 lb lasagna noodles (I didn't use this much, and I used no boil, very thin)
1 lb part-skim ricotta (I used more)
8 oz, shredded mozzarella (Guess what! I used more)

Sautee garlic and beef in a large skillet until browned, drain the fat. Combine the tomato puree and onion, and add to the meat, along with next 5 ingredients (paste through salt). Cover and simmer 10 minutes. 

Heat oven to 350 degrees. Spray a 9 by 13 pan with cooking spray (mine was slightly smaller, hence the use of less lasagna noodles). Cover the bottom of the pan with 1/3 of the meat mixture. Sprinkle some romano on top. Top with a layer of noodles, then spread 1/2 of the ricotta evenly over the noodles. Top with 1/2 of the mozzarella. Repeat layers ending with meat sauce and romano. Cover tightly with foil and bake for one hour.  Remove the foil and let stand for 5 minutes before serving.

You can make sauce ahead of time and refrigerate it. You can also freeze the whole lasagna before baking or halfway through baking or after. You can freeze pieces individually for later eating. (I cooked it halfway and then put in frig. I finished cooking it when we got to the cabin).

 

Enjoy and have a very happy day!!