Happy Blog Anniversary!

Jeff Boodman is an excellent photographer and I appreciate him allowing me to post more than a couple of pictures on my blog.

Happy Blog Anniversary. This is my 64th post and I have had close to 9300 page views in my first year of blogging. Thank you to my friends for the suggestion and encouragement to start this blog a year ago today. This isn't Smitten Kitchen. This isn't Dinner, A Love Story or any other huge blog obviously. But, it is mine. My little blog.

One year ago today, I sat and wrote my first entry. It was entitled, Blogging, a new world. I was really nervous to share about myself and my feelings. You know, putting myself out there. As I said, this was originally going to be strictly a cooking blog but somehow that didn't feel quite right so it really is a mish mash of different things, including cherishing the simplest moments in life. I hope you have enjoyed reading as much as I have enjoyed writing.

So feel free to provide feedback - public or private. Is there any kind of dishes you would like to see or blog entries you enjoyed reading?

My two thoughts for the day.

One of my favorite people in the world has said - your greatest strength is often your greatest weakness. This is so, so true. You know the age old recruiting question that I really despise - what is your weakness and everyone always answers with something like - I am a perfectionist. The weakness that is really a positive.

Well - think about your greatest strength and then think about your greatest weakness. Are they related? For me they are. I have many weaknesses (I am human after all - I also have many strengths) so we will pick one for this blog. I feel things deeply. I feel people's feelings deeply. Especially my children's.....yes, many of my friends and family will now say - too much.

I feel emotions too deeply.  I find it hard to separate myself at times. It is a strength to have this ability and it has helped me in many circumstances but it also can hurt me. Taking deep breaths and finding some space within my body and therefore in situations and with those close to me helps me. Awareness is key. I was feeling particularly close to something one day recently and I did some yoga. It provided me clarity and the ability to keep those feelings in perspective. I am not saying to do yoga every time you feel too close to something, but find a way to distance yourself and find space.

Second. Dance. Yes. You heard me or shall I say read me....Dance. Dancing lets out such stress and anxiety. There was one particular night with my book group and a dear friend said kinda randomly - sometimes I just feel like I have to dance, or something to that effect. We all laughed...hard...in that moment....and my poor friend has never been able to live that down.

Admission time. She is right!!

I love dancing. I don't get many opportunities to dance so I go to a gym class or two where I dance. Wednesdays are my day to take 2 classes back to back so by 10:45 a.m. I am exhausted but I can't not go to this zumba toning class after my really hard cardio, core and strength class because the music is great and you are moving the entire time.

And I dance. I may not be that great but I really like it and it is hard. And if I really like it then that means it is worth doing. It doesn't matter how good you are at something as long as you like it. And chances are if you really like doing something and you keep doing it, you will improve. So, get out there and dance or find a way to release tension in your body. Jump up and down and wiggle your arms (like Jacqui does in yoga) or do some jumping jacks. Or just shake your booty. I guarantee you will feel better!! And don't forget to smile!!

Put on FourFiveSeconds by Rihanna, Kanye West and Paul McCartney and get cooking.

This was a surprisingly delicious meal and incredibly easy. I know people have a love-hate relationship with curry but this dish really does not have a strong curry flavor and the kids will love it because they can really make the dish their own - so think taco bar with a twist. I halved this recipe and really shouldn't have done so....I would've loved more leftovers. We also made steamed carrots on the side which added a nice taste to the meal.

Chicken Curry Bar - Cooking Light, March 2015
1T canola oil (I used vegetable)
1 large white onion, vertically sliced (I used sweet)
2 garlic cloves, minced
2 lbs skinless, boneless chicken thighs, cut into 1-inch-thick slices (I bought breasts instead mistakenly)
2 tsp curry powder
1 tsp salt (I used less)
1 cup unsalted chicken stock
1 cup light coconut milk (I used the whole can)
1/2 tsp crushed red pepper
1/2 cup flaked unsweetened coconut, toasted (I omitted)
1/2 cup slivered almonds, toasted
1/2 cup golden raisins
1/2 cup dried banana chips (I omitted)
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced mint leaves
8 lime wedges
4 cups precooked brown rice (I used more like 1 1/4 cups)

Heat oil in a large skillet over medium-high heat.  Add white onion and garlic; sauté 5 minutes, stirring frequently. Add chicken, curry powder, and salt, tossing to coat.  Cook 7 minutes or until chicken is thoroughly cooked, stirring occasionally.

Add stock, coconut milk, and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until sauce thickens, stirring occasionally.

Place coconut, almonds, raisins, banana chips, green onions, cilantro, mint, and lime wedges each in small serving bowls.

Spoon 1/2 cup rice into each of 8 shallow bowls; top each serving with about 3/4 cup chicken mixture. Serve immediately along with toppings.

Enjoy and have a happy day, everyone!!

Ripple Effects and Banana Bread

 

Do you ever get more excited for vacation before you go than you do when you actually are on that vacation? Do you ever feel the vacation was better after it is over than during that vacation?

 

We spend so much time living in the future and past that it is so hard to live in the moment. When you focus on this awesome picture from Greg Russell, do you look at where he is or do you look in the distance at where he is going? As adults, we bring so much baggage with us wherever we go. We are Jacob Marley with his chains. We may not even realize we have them.

 

I know that my last post focused on the death of a young girl, in her prime, her whole life in front of her. A girl I didn't even know but her death had a profound effect on me and the rest of her community. A permanent solution to temporary problems. Someone said recently, all problems are temporary.

 

I think about other news that have come out since then about people who are sick or who pass away way too young. I think about my father who has cognitive difficulties and how hard that is for him and for us.

 

All this makes me realize again that we need to live in the present and how hard that is for anyone to do. I talk about this a lot. I recognize this. My blog is titled Simple Moments for a reason.  I challenge all of us to sit in silence for 3 minutes today. Close your eyes. When a thought comes into your mind, recognize it and let it pass by so that your mind becomes clear. The real you is not living in the past or in the future. The real you just is......I wrote a poem in college called, just be. Sometimes I want to just be.

 

Seizing the moment is such an important message for kids. Another hard one. They may say, yeah, yeah, yeah. Especially because little ones are all about the journey, not the destination (ever go on a walk with a little kid???). Older kids may say - I can't wait until I get a phone. I can't wait until we are 15 or 16. I can't wait until we can drive. I can't wait until I get a phone. I can't wait until I go to college or get a job in the real world.

 

I say this to all kids - big and small. Now is the place to be. Enjoy your world. Growing up is incredibly hard. My memory serves me very well in this regard. BUT I am who I am because of all my experiences and all my relationships. Look for the bright spots that make each day special. Surround yourself by people who you can be yourself around and who make you feel good about yourself. Life is too short and too precious to be around people who make you feel badly. Enjoy the simple moments that come upon you. Look for the parts of you that make you beautiful and special. Because you are.....beautiful and special.

 



 

Put on Prickly Thorn, But Sweetly Worn by The White Stripes and get cooking!! In this case, it is to get baking!!!

 

I have a bit of a love - hate relationship with baking. As my friends who know me well, I love to cook (and I am NOT gourmet) but I do NOT love to bake. I grew up thinking that baking was very difficult. My poor mom who was and is a great cook was not a lucky baker (think broiling a cake) (I love you so much, mommy). Since Sage was 3 and Sosie was 5 has spent a bit of time each summer in D.C. with my very talented sister in law and their cousins at her Baking Camp, learning the basics of baking. I am very grateful for this.

 

Over the years, I have tackled small baking recipes - cookies, chocolate cake, brownies, pumpkin pie, etc......and recently I made Cook's Illustrated version of banana bread. I love banana bread. It does have a fair amount of steps, but it is really good. I baked a tad too long, filled the pan too high, and did not cut the banana slices diagonally but it was a hit with the family and friends who tasted it.  And if I can do it, anyone can. So, here we go.

 

Ultimate Banana Bread, Cook's Illustrated

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

6 large very ripe bananas (2 1/4 lbs), peeled

8T unsalted butter, melted and cooled

2 large eggs

3/4 cup packed light brown sugar

1/2 cup walnuts, toasted and chopped coarse (I omitted)

2 tsp granulated sugar

 

Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8 1/2 by 4/12 inch loaf pan with vegetable oil spray. Whisk flour, baking soda, and salt together in a large bowl.

 

Place 5 bananas in separate bowl, cover, and microwave until bananas are soft and have released liquid, about 5 minutes.  Transfer bananas to fine-mesh strainer over medium bowl and allow to drain, stirring occasionally, for 15 minutes (you should have 1/2 to 3/4 cup liquid).

 

Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Remove pan from heat, stir bananas into reduced liquid, and mash with potato masher until mostly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

Pour banana mixture into dry ingredients and stir until just combined, with some streaks of flour remaining.

Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining 1 banana diagonally into 1/4-inch thick slices. Shingle banana slices on top of loaf in 2 rows, leaving 1 1/2-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.

Enjoy and have a really happy day!!!