Perfect is the enemy of good

Don't these vegetables look amazing? I saw many street vendors like this in Florence and I couldn't resist taking the picture. These vegetables are art to me but they are not perfect, nor do they need to be! They are fantastic just the way they are.

Like many people, I often have managers in my head telling me that I am not doing this enough or that enough, I should play more with the kids or work out harder or be more organized, be a better daughter or friend or mom or colleague, etc. It doesn't matter what the managers say - the point is the same, I should do more or be more, well, perfect. Again, these are just parts of me and of course the more rational side of me knows better. It also doesn't mean that those times don't sting.

In the end though, perfect is the enemy of the good. If you are always trying to be perfect then life isn't messy and the best things come from messy sometimes. In many cases it is the journey, not the destination.

I remember walking with Sosie when she was a little peanut. I wanted to keep walking so that we could get to the park. She just wanted to explore along the way. It didn't really matter if we got to where we were supposed to go. Sosie wanted to see the rocks and the ants and the birds and the trees. I would miss out on all those things if I was spending all my energy trying to be this version of perfect.

After I had children someone said to me - you don't need to be the perfect mom, you just need to be good enough.

Good enough is not a bad thing. Good enough is brave and strong. Good enough is surrounding your children with unconditional love, support, structure, fun and guidance. Good enough is being a friend to others as well as yourself. Good enough is appreciating what you have and loving yourself and your body for what it is. Good enough is working hard at work and being present at home to the best of your ability. Good enough is having fun and finding moments to laugh, especially at yourself. Good enough is finding love and nurturing it with lots of room to grow. Good enough is letting go a little bit, even though there are risks to doing that. Good enough is letting you feel all the emotions a day brings. Good enough gets the monkey off your back a bit. Good enough is a goal. I like good enough.

What is your favorite song right now? I have heard from a good friend that they are listening to JT's (new JT, not the classic JT) Pusher Love Girl and Drink You Away.

So, put on Raging Fire by Phillip Phillips and get cooking!

I first had this recipe when Sosie was 15 months old and I was almost 3 months pregnant with Sage. We were in Bucarias in Mexico and this was waiting for us in the refrigerator. Boy, it tasted good then and it tasted good last night when I ate it with some friends. This is an incredibly easy recipe and can be made ahead if necessary. I am always a little skeptical when a recipe calls for a cream of chicken or mushroom soup for some silly reason that I can't name but this is really good!

I cooked this with canned corn from Trader Joes with cilantro on top as well as a basic salad.

Chicken Enchiladas
1 can Cream of Chicken Soup (I used the natural version, comes in a box in healthy section or Whole Foods)
1 cup Sour Cream
1/2 cup medium salsa (I used mild)
1 small can diced chiles
Combine these four ingredients in a bowl

1-1.5 cooked and shredded chicken breast
3/4 cup diced scallion
3 cups shredded Mexican cheeses
12 large tortillas (I used smaller ones)

Cook chicken and shred. I used chicken tenders and roasted at 350 for 10 minutes with olive oil, s&p. Combine chicken, scallion, and 2 cups of cheese (I have used more than 2 cups here). Fill the tortillas with the meat, cheese and onion mix, roll up and place in a 9 by 13 pan.

Pour soup mix over the filled tortillas and top with remaining cheese (adding more cheese if desired).

Bake at 350 degrees for 30 minutes or until bubbly.

Enjoy and have a spectacular day!

Home here and Home there

We have been in Augusta almost 7 months. In some ways, it feels much longer and in many ways, it feels like we just arrived. Many people have asked if it has been a huge culture shock moving from New England to the south. Of course, in many ways life here is very different. I am a Yankee after all. But in other ways, it is very similar too. The kids go to school and have after school activities, Kelley goes to work. Kids have friends they connect with and enjoy and love their school, just like home. People here care about their families and home life and in many ways, life here is very similar to our world up north. Instead of professional sports, people are crazy about college sports - but they still love sports. People put ferns outside their homes, in addition to other southern loving plants and flowers, but everyone still has gardens. I feel very grateful and appreciative that we have settled into life here so smoothly but I really do miss my life in Massachusetts a great deal too. Spring into summer are my favorite seasons up north, and I am feeling quite nostalgic today.

 

This past weekend, Kelley and Sosie spent the weekend together while Sage and I went to our first soccer tournament two hours away in South Carolina. It was the first time we were separated since we moved here and it was a great experience for us to spend quality time more one on one.  Sage and I had a fantastic weekend, playing four games, bonding with the team and their families. Sosie and Kelley had a great time together going to the farmers market, out to dinner, going for a bike ride and having a playdate. Special moments that won't be forgotten by either parent or kid. Sunday dinner was a nice reunion.



 

In honor of Virginia's amazing save this weekend that won our tournament, time to put on Meet Virginia by Train and get cooking!

 

This dish I made on Friday before we left for the tournament. It has to be one of my very favorite meals lately and one the kids are a little burnt out of because I have made it so often recently. It comes from Smitten Kitchen and apparently is inspired by the version in Goop. The dressing is in the Smitten Kitchen cookbook. It is a great weeknight recipe.

 

Miso Sweet Potato and Broccoli Bowl

Serves 4, generously

 

For the bowl

1 cup dried rice or another cooking grain of your choice

1 to 2 sweet potatoes (about 1.5 pds)

1 large bundle broccoli (about 1 pound)

1 to 2 T olive oil

kosher salt and pepper                                                  

1 tsp white sesame seeds

1 tsp black sesame seeds

 

For the miso-sesame dressing                                         

1 T minced fresh ginger

1 small garlic clove, minced

2 T white miso (the mildest kind)               

2 T tahini

1 T honey

1/4 cup rice vinegar

2 T toasted sesame oil

2 T olive oil

 

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.  (I typically use brown rice and cook in chicken broth but she recommends getting fancy and inventive with different colored grains).

Peel sweet potatoes and cut into 1 inch cubes.  Cut broccoli into bite size little trees.  Coat one large baking sheet with a thin slick of olive oil. Layer sweet potatoes and sprinkle with salt and pepper. Roast for 20 minutes until browning underneath. Flip and toss chunks around, adding broccoli to the tray, adding a little more s&p. Roast another 10-20 minutes until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they are cooking unevenly. (I end up roasting both at the same time often  as seen below and it comes out fine).

In a small skillet, toast the black and white sesame seeds until fragrant. Let cool. (I often do this in my toaster oven).

While vegetables roast, prepare the dressing. Combine everything in a blender and run until smooth, scraping down sides once. (I do not use a blender and mine comes out completely fine). Taste and adjust seasoning as needed.

Assemble bowls: Scoop some rice/grains into each, then pile on roasted veggies. Coat lightly with dressing and finish with toasted sesame seed duo.  Serve with extra dressing on the side.

Have a spectacular day!





What is your favorite color?

You can clearly see my favorite color is blue!! Ha, ha, a little blog humor. I do really love orange. It is so bright and cheery and makes me smile whenever I come upon it. I have sprinkles of orange all over my house. I love color in general, especially in my home. I sometimes wish I could be more neutral and cool but in my heart of hearts, I need color in my life around me. I remember going to a friend's house and it was so beautifully decorated. It was all in different shades of neutral. I absolutely loved it. But alas after re-thinking my entire decorating style (!!), I realized I would miss all the color in my own house.

When I cook, I really love to make my dishes colorful.  Presenting a meal can be a form of art. You can do so much with meals to make them beautiful. I have a wonderful and dear friend, a phenomenal chef by the way, whose home is filled with incredible photographs of food. I love visiting their home and seeing what they have on the walls (and in the pan!). Vegetables especially, can add depth to even the simplest meals. I love experimenting with color - rainbow carrots, heirloom tomatoes, yellow beets, sweet peppers and even asparagus. It spices things up and tastes good too.

Put on Pitbull's Fuego and shake those hips, I mean, get cooking!

Last night I made a new recipe that my sister in law, Kathleen, passed along to me. I absolutely love getting recipes from my family and friends. It makes me feel connected to them, they are already tried and true and trying new things is essential in life.

I served this dish along with a Caesar salad and it was a hit with everyone. Best of all, it was very fast so perfect for a weeknight.

Angel Hair with Sun-Dried Tomatoes and Mushrooms
1 jar marinated artichoke hearts (I used a can of artichoke hearts in water)
1/2 cup olive oil
4 cloves garlic, minced
2 cups sliced fresh mushrooms
1/4 cup chopped sun-dried tomatoes (I used ones in oil)
1/2 chopped fresh parsley (I also added basil and dried oregano)
1/2 tsp salt and 1/4 tsp pepper (I didn't measure but just added)
1 pkg angel hair pasta (or you can use 12 oz)
1/4 cup grated parmesan cheese (I definitely used more)

Drain artichokes, reserving liquid (only if oil), chop.  In a large skillet over medium heat, add olive oil and reserved artichoke liquid. Add garlic, mushrooms and tomatoes, cook 3 minutes stirring occasionally.  Add artichokes, parsley, salt and pepper. Cook over low heat, stirring occasionally, until thoroughly heated. Cook pasta according to package directions. Toss hot pasta with cheese and sauce. Serves 6.

Kathleen's sister also served this dish on arugula which sounds really good. I might have to try that next time.

Enjoy and have a beautiful day!

Catching myself.

Pansy's Eyes
Little Purple Pansy,
How beautiful you are,
With your eyes so dancy
You might have been a star

Little Purple Pansy
With your saucy gaze,
You make a person fancy
Putting you in a vase.

Little Purple Pansy,
Your insolence I defy,
I'll cause you some anxiety,
I'll surely make you cry.

Little Purple Pansy,
With your sober mien,
You made me see that truly
I've wronged a royal queen
             - Marie Boujicanian (my grandmother!)

As you may know, this blog is in part about slowing down, just long enough to find simple moments in your day.  I often need to remind myself to slow down. I have always had a bit of anxiety which I didn't fully realize until I was postpartum with my first daughter, at a time when that wasn't really discussed so publicly as it is now.  It is a life long journey to understand and grow with my anxiety, not shove it away to a place where it can eventually do more harm.

So, I have had my first two dance classes and really look forward to them each week! I am learning a fusion of different dance styles from my teacher. That said, my teacher is showing me some of the basics so that we can build upon them in future classes. Of course, there was a part of me that wanted to start dancing right away without focusing on the basics but that wouldn't work! I need to learn the basics so that I can be successful in what I am learning. I needed to catch myself, slow down and enjoy the moment - which I did.

Ok, time to put on Send Me On My Way by Rusted Root and get cooking!

Last Friday night after Sosie's soccer game and my car accident, we decided to buck tradition and stay home for dinner. I had a pork tenderloin in the freezer, a Traders taster and some vegetables in the frig. A quick but yummy dinner was enjoyed by all.

Garlic-Mustard Glaze (thanks, Karen!)
1/4 cup whole grain mustard
2 T Dijon mustard
4 cloves garlic, finely chopped
2 T white wine vinegar
1 T honey
1 T finely chopped fresh rosemary leaves (I used dry this last time)
2 tsp Spanish paprika
1/4 tsp salt
1/4 tsp fresh pepper

Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

Can also use as a marinade - brush onto meat (chicken, beef, or pork) and refrigerate until ready to grill.

Smitten Kitchen, from Bobby Flay

This time, I mixed a little Dijon mustard and olive oil and brushed it onto the pork with a little salt and pepper and used the sauce afterwards. I served with a freezer bag of whole grains and peas from Trader Joes. They had made a taster of this mix with a jarred green curry sauce they sell. It was absolutely delicious. I also made a greek salad of sorts (tomatoes, cucumber, sweet pepper, onion, fresh parsley, lemon juice, red wine vinegar, dash of olive oil, salt and pepper).

Enjoy and have a really great night, everyone!

Finding brightness on a rainy day

Happy Monday! Today is a rainy and chilly but as I drove by this tree this morning, I just had to take its picture. She sure stands out among lots of gray!

So, the end of last week was just not fun. Many, many things going on that I can't possibly mention them all. Though, Sage wasn't feeling well and was quite vocal about it. She has been sick so much since we moved so I was concerned for her. We found out we owe an exorbitant amount of money in taxes. There is so much to do to get the house ready for Masters and for our new family member (who I am not sure I even want to add!!). I got into a car accident (rear ended someone, everyone fine) and ended up late to Sosie's soccer game. I sat down in my chair at the game, feeling just plain old down and overwhelmed. Their team was losing 1-0, then 2-0. Get the picture??? Sosie hasn't had a winning game since she started at Prep in basketball or in soccer, despite working so very hard as a team.

Then, Prep scored. Then, they scored again on a corner. And, guess what - Sosie scored that goal. The smile on her face and the excitement in the air made me forget everything else that had gone wrong that week, just for a moment. Prep ended up winning that game 3-2. The underdogs. A great moment, among lots of ugh. Just like seeing the tree this morning.

Happy St. Patrick's Day, everyone! Put on I Will Wait by Mumford & Sons and get cooking!

Greek-Style Scampi from Cooking Light.  This is an oldie but goodie, and one that has sentimental value for me. I have different versions of this recipe but here you go. I served it with roasted asparagus (olive oil, salt and pepper, with a quick squeeze of lemon at the end. 375-400 degrees in toaster oven until it was no longer bright pink and caramelized at the tips, maybe 15 minutes?). I also made a simple salad with romaine lettuce and sweet onion with an apple cider vinaigrette (olive oil, apple cider vinegar 1-1, salt and pepper). You can serve the shrimp with couscous or rice. Last night we served over thin pasta. Either way, it is really yummy. You can see I had to sneak some asparagus to make sure it wasn't poisonous.

Greek-Style Scampi
1 tsp olive oil
5 cloves garlic, minced (I use 3-4)
2, 28-oz cans, whole tomatoes, chopped. I love San Marzano and I usually put them in a bowl and mash with my clean hands!
1/2 cup parsley, chopped
1 1/4 lbs shrimp, peeled and deveined
1 cup crumbled feta (I use more and last night used a container of feta seasoned with basil and oregano)
2 T fresh lemon juice (I used juice of one lemon, minus the squirts for the asparagus)
1/4 tsp ground pepper

Preheat oven to 400 degrees. Heat oil in a large pan over medium heat.  Add garlic and sauté for 30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat, simmer 10 minutes. Add shrimp, cook 5 minutes. Pour into a 9 x 13 dish and sprinkle with feta. Bake at 400 degrees for 10 minutes. Sprinkle with lemon juice, 1/4 cup parsley and pepper.

 Have a spectacular day

Smile and it makes the world a little brighter

A friend gave me a book when we left Needham six months ago. She said it was a simple book with powerful messages and it is a book that makes you really think. It is called The Richest Man in Town by V.J. Smith. I read it last night. I had tears rolling down my face when I finished and it certainly made me think.

The book is about an older gentleman from modest circumstances named Marty who worked as a cashier at Walmart in Brookings, South Dakota. When you came to his register, he looked you in the eyes and asked you how you are doing. Marty listened when you spoke and he came from behind the register to shake your hand when the transaction was completed. Marty had a profound impact on any person that stood in his line, and many people chose his line over others, each and every day. He took his time, yet held the highest IPH (items per hour) rate.  One man (the author, V.J.) was so affected by Marty that he wrote a letter to Walmart and Marty became formally recognized by the company and in speeches this man gave around the country. V.J. and Marty became close friends.  Even though Marty gained some local fame, he stayed the same throughout his life and died a very, very happy man.

V.J. learned three major lessons from his friend.  Relationships matter most in life. Try to do a little more. Only you can make you happy.

Wow. Sometimes the simplest concepts are the hardest to remember in every day life. If anyone wants to borrow, I am happy to mail it to you. I am extremely appreciative of my friend who introduced it to me. Thank you from the bottom of my heart.

Now, put on King and Lionheart by Of Monsters and Men and get cooking!

Today's recipe comes from Smittenkitchen.com, a wonderful blog. Sign up for her weekly e-mails. You will definitely make more than one recipe from her and she has a great cookbook too. This is great for lunches or a side with dinner, steak perhaps.

Butternut Salad with Farro, Pepitas and Ricotta Salata
1 medium butternut squash (about two pounds) (OR buy it already cubed for a faster dinner prep)
5-6 T olive oil, divided
salt and pepper to taste
1 cup semi-pearled farro (This is everywhere now, even in instant form. Follow cooking directions on box.)
1/3 cup toasted pepitas
3 oz ricotta salata or another salty cheese, crumbled (about 3/4 cup) (Traders has this)
1 T sherry vinegar
1 T water
1/2 tsp salt
1/2 tsp sugar
1/2 small red onion, finely chopped

Preheat oven to 375 degrees F.

Peel squash, then halve lengthwise and scoop out seeds. Cut squash into approx. 3/4 inch chunks. ORCoat a baking sheet with 2 T oil. Spread squash into a single layer. Sprinkle with S&P and roast until pieces are tender, about 30-40 minutes, turning them over halfway through the cooking time. Set aside.

While squash is roasting, cook farro in a large part of simmering salted water until grains are tender but chewy, about 30 minutes. (Again, so many varieties now, so defer to package. I have cooked in chicken or vegetable broth too.) Drain and cool slightly.

While squash is roasting and farro is simmering, in a small bowl, whisk together sherry vinegar, water, 1/2 tsp salt and 1/2 tsp sugar until salt and sugar dissolve. Stir in red onion. It will be barely covered by mixture but don't worry. Cover and set in fridge until needed. 30 minutes is ideal but less time is fine too. (I sometimes do this first)

In a large bowl, mix squash, farro, red onion and its vinegar brine, crumbled cheese and pepitas. Toss with 3 T of remaining oil (use a 4th if needed). Taste and adjust seasonings if needed. Keeps in frig up to a week.

Not the greatest picture from a couple of years ago but you get the idea. My mouth is now watering.....I need to make this and soon!!!

Enjoy and have a spectacular day!

PS...I tried to fix the comment section. Try and see if it is easier to work!!!

Loving flowers and a delicious and easy Thai dish

Flowers can instill such a happy feeling.  I do love them so much.

This picture was taken in Italy a couple of summers ago.

Mornings are such a harried time of day, aren't they? Waking up, eating breakfast, getting stuff together for work or school, packing snacks or lunches and getting out the door at just the right time. Kinda hard to have a simple moment.

Sosie has been wanting to get to school earlier and earlier, to talk to teachers, get her books into her locker and such, so she doesn't feel late. This morning she woke up first, came in to my room, woke me up and turned on my light. Then, she gently woke up Sagey and after getting dressed, brushing teeth and everything, went downstairs to make breakfast for her and her sister. Now, I know she does this to get out of the door on time, but I love that she makes her sister breakfast every morning and shows her tenderness.  Showing and giving tenderness goes a long way in our crazy lives.

On the way to school, we always listen to Matty in the Morning from Boston on I Heart Radio and before they get out of the car, we have a little thing we do. I say - Be a, and they say, Leader. I say Be a, and they say, Learner. I say Be a, and they say Friend. I say Be, and they say Kind.  I say Be Your, and they say, Best Self. Then, we have little hand signals that mean we love each other so we don't do lots of hugs and kisses.  So, even in the midst of the craziness, there are simple moments to be found, if you open to them.

Time to put on Rock & Roll by Eric Hutchinson and get cooking.

I made this recipe last night. It is from Everyday Food a few years ago. I modify it a bit so that it is more mild for the kids but you can definitely add some kick if you want. And you know what could go well on this???? TOMATILLO SALSA! HA!

Thai Beef with Chiles over Coconut Rice
1 1/4 cups jasmine rice (I use brown jasmine rice if I can find it)
1 can coconut milk (I use light)
coarse salt
2 TBSP plus 1 tsp fish sauce (I tend to use 3 TBSP)
2 TBSP plus 1 tsp soy sauce (I tend to use 3 TBSP)
1 tsp sugar
1 TBSP vegetable oil (or canola)
3 garlic cloves, chopped (I mince)
3 long hot peppers, seeded and sliced into 2-inch matchsticks (I tend to use mini sweet peppers and then you can use a little poblano or another kind with many seeds taken out)
1 1/4 pounds ground beef sirloin
1 cup loosely packed torn basil leaves
lime wedges, for serving (I tend to just squeeze juice of a lime into the pan before serving)

In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 tsp salt (I omit). Cover and bring to a boil; reduce to a simmer, cover and cook until rice is tender and liquid has been absorbed, about 25 minutes.

When rice is almost done, combine fish sauce, soy sauce and sugar in a small bowl; set aside.  Heat a cast-iron skillet or wok over high (I just use my all purpose pan). Add oil and heat; add garlic and half the peppers. Cook, stirring constantly, 15 seconds (I do more). Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes.  Add soy mixture and cook 30 seconds. Add basil and remaining peppers, and stir to combine.  Serve beef over coconut rice with lime wedges.

Yum! Thank you so much for reading and have a spectacular day!

A dinner that reminded me of home.....

The Connolly family looked at the puppies on Sunday, and met the mother, Sky! It was an exciting day for all of us and they were, as promised, all amazingly cute. Four weeks old. I posted this picture on Facebook but this was one of the times we saw them all together after we played with them, four at a time. All eight (yes there are eight in that picture!) have little things about them that make them lovable and cute in their own way.  We even thought about moving to last on the list so we wouldn't have to choose! Mom was the perfect size, loving and protective but also trying to ween them a little bit. I know how she feels!

Of course, this visit hit home the reality that we were going to be adding a puppy to the family, especially as we purchased some necessary gear for the little peanut. Yikes. I have loved our little family over the past 16 years and I am not sure I want the change. I love it just being us, I like my alone time. I don't want to have to pick up poops and think about something else all the time, I love only thinking about the kids, I never thought I would ever get a dog, etc......Adding a puppy affects everything. UGH.

Then, I thought some more...there have been many stages to our family. Getting engaged, getting married, moving to Boston, having one child, having another child, moving to different homes, moving to Augusta. This is yet another change, another shift. Another chance to grow. Another chance to grow. Having our children has been the most rewarding aspect of my life. They ARE my world in so many ways. Will I have enough love for this little thing coming into our lives? I am sure I will. It will bring joy, heartache, frustration and love. Just as it should. Just as it was meant to be.

Last night I made a dinner that I thought I would share today. The recipe comes from a restaurant (and Dave Becker's cookbook by the same name) in Needham called Sweet Basil that we have frequented for 14 years. It may seem complicated but it really isn't, so put on Give It to Me by Timbaland and get cooking!

Chicken Scallopine with Lemon, Capers and Tomatoes
4 skinless, boneless chicken breast halves
All purpose flour for dusting
Kosher salt and pepper
3 TBSP olive oil
3 TBSP unsalted butter
8 cloves garlic, minced (I used much less, 3 but could've used 4-5)
1/2 cup white wine
juice of 2 lemons
2 cups chicken stock
2 plum tomatoes (I didn't have plum, so used 3 regular)
2 TBSP salted rinsed capers (I used a little more)
1/4 cup chopped fresh parsley for garnish. (I used a little at the end in the pan too)

Pound the chicken thin, by placing plastic wrap on top of breasts and either roll or use a mallet to 1/2 inch thickness. I bought thin sliced cutlets. I think I would have liked to have thinned out a bit more but it was just fine.

Season the chicken with salt and pepper and dust generously with flour. Shake off excess and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add 1 TBSP of butter.  After it melts, brown the chicken in the skillet - 4-5 min on one side, 1-2 min on the other side until golden brown. Transfer to plate. It won't be fully cooked yet.

Add the garlic to the pan and cook, stirring, for 30 seconds. Add the white wine and lemon juice. Bring to a simmer, scraping the browned bits at the bottom of the pan, until most of the liquid is gone. Add the chicken stock, tomatoes and capers.  Increase the heat to high, and bring liquid to a boil. Simmer for 6 minutes, or until liquid is decreased by one-third.

Stir in remaining TBSP of butter (or one, if you prefer) and return chicken to pan and simmer for 2 minutes, or until sauce thickens and chicken is cooked through. Season with S&P. I added a little parsley to the pan at this point and then some more for garnish.

I served this with orzo in pesto sauce from Trader Joes (loved hitting the Charlotte Traders a couple of weekends ago!). I also sautéed spinach in olive oil and garlic, salt and pepper and then added a little parm on top.

I added a bit of parm to the rest of the dishes too. Enjoy and have a spectacular day!

Yep, still raining....but that is not stopping me!

My grandmother gave me this plant over 20 years ago. It is still going strong after eight moves and across many state lines. The fascinating and very special thing about this geranium is that it rarely has a dormant period. She blooms all of the time. We call her Momoo after my sweet and wonderful grandmother and Momoo is still amazing, even in plant form.

So, I did something. I did something crazy and exciting, at least for me anyway. I signed up for private dance lessons with my BellyRoc teacher. She is going to teach me modern, hip hop, belly dancing - a fusion of different styles. I can't wait. Part of me is completely terrified, and part of me is completely excited too. I have thought about taking classes up in Needham for years but for some reason it never came together, I wasn't ready, or something. I guess now is the time. She is an incredibly talented teacher and that intimidates this 43 year old me but I am excited to let go a bit and learn some moves! It makes me feel vulnerable as well as empowered and that is a good thing.

This morning I realized how much I love waking up Sage in the morning. Sosie too, of course, but there is something about Sage in the morning - she has a hard time opening up her eyes and she is so still and calm, wrapped up in her green blanket and then she wakes with a smile on her face. I want to bottle it. Sosie is getting so big. She has grown about 2-3 inches over the last couple of months. I love giving her kisses in the morning too and waking her up is a balance act of providing space and love at the same time. I love trying to find that balance as a parent all the time.

Put on Lonely Boy by The Black Keys and get cooking!

This recipe is adapted by Susan Branch in her Summer cookbook.  It is a staple, especially in the summer. I seem to be yearning for spring since my recipes are for warmer weather recently. Anyway, as you know I like to blog simpler, yummy and pretty recipes, perfect for a weeknight.  This is such a recipe.

Lemon Linguine
1/2 cup olive oil
juice of three small lemons (and zest of 1/2 lemon - optional)
1/2 red onion
1 garlic clove, minced
toasted pine nuts
1/4 to 1/2 cup fresh slivered basil (give or take)
12 oz  or so pasta. It is called linguine but in truth I have used all kinds. Last night I used Cipriani pappardelle
parmesan to taste

This is an incredibly flexible recipe. I have added asparagus, peas, grilled shrimp, etc. to this dish.

Add lemon juice to olive oil.  Play around with this. Add lemon juice and taste. Some people like more of a tang than others.

Then, add the tomatoes, basil, onion, toasted pine nuts and garlic. Let sit so that everything meshes together nicely.

I also made a Caesar salad and roasted broccoli with this dish. I prepped everything, threw the broccoli in the oven and started cooking the pasta. As an aside, I am a person who loves lots of vegetables with dinner. My mom told me she was raised to have the protein, starch, green vegetable and salad. I think of that each night I cook dinner. I may not always have one of these but I do tend to have multiple vegetables.

So, after pasta is done, put the sauce on top of the pasta and mix well. Add parmesan to taste and serve more with dinner.

Voila! Enjoy and have a great night!

 

Bright spot to a rainy day

A rainy day.  The kind of day where I think - how am I supposed to have a simple moment today. My mind is racing, my husband is traveling, it is gray and cold, and I have a ton to do. I had planned on going to yoga but decided to go to the YMCA instead. Not sure why. If I had been in Needham, I would have been at HYP for sure, well especially with the weather up there right now. The studios here don't have the same level of heat. The heat at HYP is intense and healing. That said, I do appreciate the ability to practice here in Augusta.

The Family Y here is huge. It has an indoor and outdoor track and a huge basketball court that the track surrounds. Of course it takes 12 times around to get to a mile, so I do feel a bit like a hamster. There are also 2 pools inside, several outside and a CrossFit gym (classes are free).

Anyway - the track....I really have enjoyed the track. I put on some music or Matty in the Morning (IHeart Radio) and walk. I don't walk long but it changes things up and gets me out of my head.  I see many of the same people each day there. It is incredibly diverse in just about every way. We focus on differences so much in life. What makes us unique, different and special is important but it is also good to remind ourselves of our similarities too. We have many things in common with each other. For all of us walking on that track each day, or playing basketball or on the machines, we are all there for a reason - to be healthy. We may go home to very different lives but that Y is a community. When I was working each day, I had a community at work. We find communities in different aspects of our lives. I realized today that the Y is a community of sorts for me and that made me feel good.

A bright spot to a rainy day. Just like the daffodil above.

A friend asked me about books I have been reading and if I could mention them on the blog - I just finished Resurrecting Amelia (two thumbs up) and A Time in Between (also two thumbs up). The latter is a long epic novel while Resurrecting Amelia is a quick read. I also absolutely adored Me Before You and really did not want that book to end.

Time to put on Bastille's Pompeii and get cooking!

Today I am going to give you a recipe for pilaf and also for a dish that does not have a name! My mom makes it all the time and now I do. It is not fancy or necessarily exciting but it gets the job done and is healthy. I really enjoy it.  My kids had it two nights in a row and there was minimal complaining - they do not like leftovers generally speaking - what kids do really?

Pilaf - This is a version of a family recipe. Each member of my family makes it differently and it is always yummy, however you adapt it. This is a great and easy side dish for really anything - steak or chicken or fish too. Kids love it because of the butter and egg noodles - how can you go wrong with that??

Pilaf
1 cup long grain white rice
2 cups lower sodium beef broth or bouillon
1-2 TBSP unsalted butter
handful thin egg noodles (thinnest you can find) or middle eastern vermicelli

In a medium sauce pan, melt the butter. Once melted, put in the handful of dry egg noodles and brown.

Once browned, put in the rice and let the butter coat the rice.

Add the broth and bring to a boil.  Simmer for 20 minutes and then remove from heat. Do not lift the lid during cooking.

Once cooked, fork it a bit to stir it up and serve.

The story is that when an Armenian mother in law would taste her daughter in law's pilaf, she would say it is a little lapa meaning moist. Pilaf was supposed to be dry. Nice....

Of course, Kelley and the kids prefer it moist!

Armenians will also put matzoon on their pilaf which I did not like as a kid but love it now. Matzoon is plain yogurt.

I serve this with the next dish because the juices go nicely with the pilaf. Even better, make a salad so you can mash it all together, unless you are a food separator! I made a simple salad with romaine, onion, tomato, olive oil, balsamic vinegar, salt and pepper.





Ground Beef and Vegetables
1 pound ground beef (or ground turkey) (or skip the meat altogether!)
1/4 small onion, preferably sweet Vidalia
1 celery stalk
1 orange pepper
1 green zucchini
1/2 yellow squash if desired
1 14-oz can diced tomatoes
1-2 TBSP olive oil
1-2 garlic cloves minced
Dash of oregano, basil, parsley, mint
S&P

Cook the beef until no longer pink on medium high heat. Drain and set aside and towel off the pan. Saute vegetables with olive oil and garlic till just tender. Add the tomatoes with the juice and cook for about 5 more minutes. Add the meat back into the pan and the herbs as well as a cup of water.



Let stew together for about 10 minutes. Serve next to or on top of the pilaf.
   Voila!

Enjoy and have a great day!

 

Spring is coming and some yummy side dishes

Spring is coming. I promise. This picture is from one of my very favorite places on earth. Martha's Vineyard. It is a place I can completely relax and be at peace. I find new gems every time I go and the farmer's market is a tradition of many years.

I had a moment with Sage at the end of last week that I wanted to share. She was sitting next to me on the couch and we were both reading our books.  She was nearing the end of her very thrilling book. I could feel Sage tense up and she was reading with such emotion. Sage was so completely into her book and I absolutely loved being able to witness that time. Before this fall, Sage was not one to opt to sit down to read.  If you know Sage, from the moment she wakes until she goes to sleep, she talks. She loves to talk and narrate her day.  There is a program at school encouraging kids to read 4000 pages, thereby becoming a 100 club member. Sage wanted to be part of the 100 club. Sage became a reader. This was the perfect program for someone like her. I have loved watching her grow in that way but sitting on the couch watching her read was a moment to remember. Now that she has made it into the club, let's see if she continues!

Today I am going to share some of my kids favorite sides and one of my favorite too. The last one is more of a summer salad but since it is in the picture, I thought I would share it. I don't have a picture of the cauliflower but trust me when I tell you, it is absolutely delicious, kinda crack like in its addictive qualities.  All three are very simple and easy for a week night.

Put on N.E.R.D.'s Windows and get cooking. This song makes me want to put on a go go dress and dance with Austin Powers.

The two salads.

The first one is a Caesar Salad. My friend from work gave me the recipe for the dressing.

Caesar Salad and Dressing

Juice of 1 lemon
3-4 TBSP light mayo
3-4 TBSP olive oil
1 garlic clove, minced
1/4 cup parm or more
salt and pepper to taste

Mix all ingredients and let sit for 15 minutes in frig.

1 head romaine lettuce
Additional parm for top
Croutons
Red onion
Tomatoes if desired
Anchovies if desired

This recipe doesn't call for egg, like many other recipes for this dressing do.  I make the dressing and then slice up the romaine and put in a bowl, then add sliced onion, croutons and additional parmesan.  Above, I used shaved for the topping. If you don't have croutons, don't fret, they are simple to make. You can just cut up some bread, put olive oil in a pan, coat the bread while cooking on low heat - toast them in pan, add a little salt and pepper if desired and voila!

Fig Salad
I kind of made this one up based on a recipe for an appetizer. It is best with fresh summer vegetables.

Tomatoes - several of them
Red onion
Basil - chopped finely
garlic clove, minced
Several figs sliced
Blue cheese
Salt and pepper

Mix all ingredients together and add the balsamic vinaigrette from my first post. Let sit.

Parmesan-Roasted Cauliflower

This comes from Barefoot Contessa's At Home Book, page 146.

1 large head cauliflower
3 TBSP olive oil
salt and pepper
1 cup freshly grated parmesan cheese (I have cheated often and just used already grated)
1 cup freshly grated gruyere cheese (I have cheated and used already grated here too)

Preheat the oven to 350 degrees.
This recipe calls for removing the outer green leaves from the cauliflower and cutting into little trees. My friend roasts his cauliflower whole and I am going to try that this week. For the sake of her recipe, we will assume we cut into small florets.

Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper.  Toss well.  Bake for 30 minutes, tossing once until the cauliflower is tender and starts to brown.  Sprinkle with the Parmesan and Gruyere and bake 1 to 2 more minutes (I bake more like 4 minutes), just until the cheese melts.  Season to taste and serve hot or warm.

Enjoy and have a great day!