A very sad day

My heart is very heavy today.

A student from school committed suicide last night. It is always shocking and it is always heartbreaking when something like this happens, especially in your own communities. Lately, I have been hearing so much about kids all over the country, big schools, small schools, public and private, who are doing things to hurt themselves and then this.....it is so heartbreaking on so many different levels.

For me, I think of the complete desperation one must feel.

For me, I send my deepest compassion to all of the families who deal with depression and anxiety in their kids every day, and especially to those whose children take their own lives.

For me, I send love and deep strength to all of the kids who feel so alone.

For me, I think of my peer in my high school who took her life and the deep effects it had on our own small community.

For me, I think of my cousin, Edward.

For me, I think of my kids and how they will handle this tragic news.

For me, I want kids to be kids for as long as humanly possible.

For me, I think of the increasing pressure kids feel every day. The weight you have on your shoulders to do more, be more, be the best in sports, be the prettiest or most handsome, get the best grades, do as many activities as you possibly can. Then, completely differentiate yourself from your peers so that you can get into a good college, then grad school. That way you can get a great job that pays a lot of money and then you will be happy. It is exhausting just thinking about it.

For me, all I want to do is give my girls a hug. Let them know I love them, and am always here for them, unconditionally, and am so proud they are my daughters. I am grateful I get to be their mom. If they need to talk to someone and it can't be me, that is totally fine! As long as they talk. As long as it is someone they can trust.

For me, I want mental health to become a priority in this country. Let therapy become a normal thing instead of having a stigma attached to it. Instead of being something not discussed, bring it into the open. It is hard growing up. It is hard for parents to parent! Parents have never been parents until they are in fact, parents! I am not going to do everything right and they aren't going to everything right as kids. It is a growing process as families to be together, figuring it out, as we go. A little extra help along the way is a very good thing.

For me, I need to acknowledge the sadness I feel. I don't know this particular family but I still feel very sad. I send love, support, and deepest thoughts and concern to all who loved her, all who knew her, and hope that happy memories as well as compassion fill the voids left in their hearts.

For me, I want to yell from the tree tops that no one is alone. There is always help. No matter how sad you are, how alone you are, you are truly never alone. There is always someone who can help.

For me, I want all my friends and families to know that they are loved. You are special and you are never alone.

For me, I realize that in time, life moves on. It has to. The sun will set, the sun will rise. With each passing moment, I take hold. I realize that life is so fragile and so fleeting. You must grab the simple moments where you can, grab your place in time and cherish it. Hold onto it. Suck the marrow from it. Seize the day. Seize the moment.

Put on Prayer in C by Robin Schulz and Lilly Wood and the Prick and get cooking.

The Foley family gave me this recipe a few months ago and boy it is good. It is soooooo good. It is even better that it is VERY, VERY, VERY easy. Literally, throw some items in the crock pot. Turn it on and go. THANK YOU FOR THIS RECIPE. We make it all the time. Totally good and totally healthy.

White Chicken Chili
Approx 1 lb chicken breasts
2 jars salsa
2 cans, drained and rinsed white beans or any beans of your choosing
Chili Mix seasoning (I either buy an organic version or have made up my own using chili powder, dried onion and garlic, cumin, basil, oregano and/or parsley. Really, anything goes)
Cheese (Monterey jack or shredded Mexican mix)

Everything goes in the crockpot, except the cheese. Cook on low 4-6 hours. Shred the chicken (it will totally fall apart) and add cheese about 15 minutes before serving. Serve with fresh diced avocado, sour cream, chips and cilantro.

Easy to double as well.

Enjoy! Have a good day, everyone.

Gratitude

Gratitude. Do you feel gratitude? Do you practice gratitude? I have been thinking about this concept a great deal lately. Sometimes you can get so bogged down in everyday living and everyday problems that you forget to practice gratitude. Being grateful not just for the world around you, your family, or your ability to live in a beautiful house, drive nice cars, send your kids to great schools. Grateful for moments that make you appreciate the present, in your core. The kind of gratitude that comes to you when you get out of your mind for a moment.

Today I was at the Y, walking the track. I had dropped Chappy off at the groomer and he was so excited to be let in that when they opened the door, he literally ran in. I was so excited for him that he would have a day of fun playing with his furry friends. Anyway, I was walking at the track listening to Matty in the Morning on my phone and found myself hysterical laughing at what I was hearing. There is so much going on in the world. So much going on with me, around me with family and friends. But in that very moment, I was just listening to the radio and getting some exercise. And I was able to be completely focused on that for 30 minutes. A gift.

I have been trying to talk to my kids about compassion. Wow. That is a hard concept, especially for teenagers. I have mentioned that every morning (well, most mornings) on the way to school before drop off, we say the Be's. Be a leader, Be a learner, Be a friend, Be kind, Be your best self. We have added a couple more lately. Stay out of drama, show respect and show compassion.

Naturally, kids focus on themselves and their own experiences and it is very hard for them to understand that others around them might be having a hard time and that they may need kindness. Kids are not cued in to fully appreciate that others may be acting a certain way towards them because of the stuff those kids are going through/dealing with. As a kid I always assumed I was doing something wrong or they were reacting to something I had done and it made me very self conscious and sensitive, like I wasn't enough. It didn't occur to me that the other party might have their own baggage. In the end, we are all kids just trying to find our way in the world, figuring it out. Growing up is hard and sometimes, kids just need kindness and compassion (along with structure, laughter and respect). Funny, this kinda goes for adults too.

Put on The World At Large by Modest Mouse and get cooking!

So I know I have a lot of pasta sauce and marinara recipes on the blog but I just tried one last night that I thought I would add. I had seen it on Smittenkitchen.org and wanted to give it a shot because it reminded me of one that my Auntie Sue had given me a long, long time ago. I may have mentioned it before but it was one I made all the time because it was so darn easy. For some reason it got out of rotation and I can't find the recipe anymore, though it is so easy I think I know it off the top of my head.

Sosie has mentioned that she doesn't love jarred sauce right now but does like homemade sauce. I was going to do a make your own pasta with letting the kids choose between pesto, butter/olive oil/parm, and jarred marinara but thought I would look again at how hard this recipe was and simplify things. Thursday nights sometimes are my easy nights.

Anyway, I found it and here it is. I would change a couple of things I think and I will add my suggestions below. I used leftover pasta from two boxes (less than a pound of pasta was used) and I was kinda low on veggies so I had cut peppers as a side. Not my best work but sometimes good enough is just right. The kids LOVED this dish. Lots of compliments and "dibs on leftovers". Sometimes simple is just right.

Tomato Sauce with Butter and Onions - Smitten Kitchen
28 oz whole peeled tomatoes from a can (San Marzano, if you can find them) (I used diced because that is what I had and I think that worked out really well actually. This makes enough to lightly coat the pasta but if you like a lot of sauce, double recipe)
5T unsalted butter (I used 4 but it doesn't matter)
1 medium-sized yellow onion, peeled and halved
salt to taste (I didn't add salt)

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat.  Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes (this didn't happen for me). Stir occasionally, crushing the tomatoes against the pot with a wooden spoon (I didn't do this because I used diced). Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.  She says to serve with spaghetti, with or without grated parmesan cheese to pass. (We always use cheese!!)

I will say the flavor of the stewed onion added a lot to the sauce. The other recipe I had used was to sauté onion in olive oil and then add whole tomatoes (hand crushed in a bowl), simmer for 20 minutes and add 2T of butter at the end. I think both ways are good, depending on whether you want to have sautéed onion in the sauce or just the gentle flavor from cooking it. Either way, 3 ingredients and you are done....

Enjoy and have a happy Friday, everyone!!!

January 16, 2015 - How about that?

This is my spot. This is the spot in the house where I do paperwork and where I write my blog.  This is my view. Right now it is gray outside.  The sun is supposed to peek out this morning. I am waiting to go for my morning walk with Chappy until I see a bit of sun.

Right now, that is not too promising....

Anyway....
back to winter.....The sun is peeking out in this picture so that will have to do for now (thank you, Erica).

I have heard two phrases lately that have really stuck with me. I like both for very different reasons.

1. It takes 21 days to form a habit. That can pertain to anything. For me, I am working very hard at not touching my phone, including dialing a number, while driving. The phone is down. If the car is not in park, I don't use it. That is admittedly a very hard thing to do. I have gotten considerably better over the years but I still needed change. If everyone is honest with themselves, it is hard for all of you too....But I am working on it and I am doing fairly well. After awhile, you don't even think to use it or it is easier to say - it can wait.

It can be 21 days of exercising - I am trying to get back into that too. I have been to 3 classes at the Y this week and I have been still walking Chappy. 21 days.

It can be 21 days of anything. Cooking meals at home. Buying healthier veggies and fruit. Reading a book. Of course these can be bad habits but I choose to think of this as a very positive statement. What habit will you start creating today?

2. A very wise man told me this week that I am not my mind. I have thought a lot about this. No pun intended. "I am not my mind" is a very powerful statement. The brain is so full of static, really, all the time. You can get so caught up in thoughts that it can make you feel as gray as the sky is today. During the day, I want to find a way to empty the mind, create space so that I can find myself a bit. Kinda like what this blog is about (partly, anyway) but taking a step further. Finding a way to be my true self, which is in the moment right now - where there is no past, no future and no baggage. No thoughts. No worries. Just peace. Even for a moment. I am not my mind. Thank you, Jeff Boodman, for the Spirit Tree.

Now, put on Runaway Baby by Bruno Mars - Doo-Wops & Hooligans and get cooking!!

Felicia Mathias told me about a recipe she made recently and being a complete lover of all foods Italian, I had to try it. I really loved it as did Kelley and Sosie. Sage is going through an odd phase, which is very unlike her. It is from Bon Appetit in August 2002. I halved the recipe and still had 2 nights of dinner for the 4 of us. I also served with roasted broccoli and cauliflower (olive oil, s&P, 375 degrees for 20 min or so).  This definitely took a little more time so do on a night when you are not rushing kids out to sports. Last night I made a simple dinner that was on the table in 20-30 minutes. This is not that meal but you can make it a little faster than the recipe states....

Pasta with Sausage, Tomatoes, and Mushrooms, Bon Appetit, August 2002
2 1/2 lbs Italian sweet sausages, casings removed, crumbled (the meat dept will remove casings)
3T olive oil
1 1/2 lbs mushrooms, thickly sliced (I used less)
3 cups chopped onions (I used slightly less)
1/4 cup chopped fresh oregano
6 large garlic cloves, chopped (I used slightly less and minced)
1 cup dry white wine
5 cups canned crushed tomatoes with added puree
2 cups diced tomatoes (about 4 medium-large tomatoes) (I used 2 plums, remember I halved recipe)
2T (1/4 stick butter)
1 1/4 lbs pappardelle or mafaldine pasta (or any wide, flat noodle) (I used tagliatelle bc that's what I had)
1 1/2 cups grated pecorino Romano cheese (about 4 1/2 oz) (I used full amount cheese, even though I halved the recipe!)

Sauté sausage in heavy pot over medium-high heat until brown, about 12 minutes.  Using slotted spoon, transfer sausage to large bowl.

Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute.

Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to a simmer before continuing.)

Cook pasta in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper (I didn't add salt). Transfer pasta to serving dish. Serve passing remaining cheese separately.

Yum!! Enjoy and have a very happy day! It is still gray but I am walking anyway. Embrace the gray!!

Happy 2015!

Winter. It is officially winter. It may not look like this in Augusta (Thank you, Kathy!!) but for the first time in what seems like weeks, the sun is shining. The sun shining affects my mood so dramatically. I know I have said this before but there is something about the sun that heals the spirit. I went for a walk today and just stood and stared for 30 seconds at the blue, blue sky and the green trees. The color fueled me up. A simple moment.

I miss the snow and the crackling of it under my boots. Recently, I saw a picture of dear old Colgate on Facebook after a snow storm.

And this picture from my high school friend, Jonathan, in Vermont.

They are such pretty images that instill thoughts of hot fires, chili, football on the TV and being hunkered inside a warm house.

All this is not to say that I mind being down south where the sun shines a little more and the temperatures are a little warmer but I do miss winter sometimes.

The holidays are over. That makes me a little sad. I spent so much time decorating and shopping and anticipating that there is a little let down when it is all over. One thing I learned here in Augusta - decorations go up the day after Thanksgiving and are down no later than January 3! It makes the end of the season such a drastic change for me.

Some of the simple moments for me this vacation. Picking Chappy up after his 6 day stay at the kennel. Christmas morning unwrapping of presents. Opening a very special present from my mother in law. Being with family in MA on Christmas night amidst laughter and delicious food. Hot Yoga with Kelley on December 27. Dinner at Abel Brown in Augusta with dear friends. Coming home from that dinner to kids (and friends) playing a board game, Monopoly. Listening to Serial with Kelley. Watching The Wire with Jim and Kathleen. Midnight striking with family to the ball drop in NYC, Acorn drop in Raleigh and fireworks displaying outside my cousins' windows. Seeing 3 movies in 2 days: Unbroken, Into the Wild and Annie. Hiking in the teeming rain with Kelley and Chappy. What are yours?

Now, put on Uptown Funk by Mark Ronson, featuring Bruno Mars and get cooking!

I love when people give me recipes they have tried that they liked. My sister in law told me about the Winter Minestrone from Ina Garten's Barefoot Contessa Foolproof cookbook. I have cooked a lot from that book and like all the other recipes, this one was excellent. I did see a recipe from Smitten Kitchen for Chicken Noodle Soup that is definitely in my near future, especially since our household seems to be getting the flu, one by one. This recipe was not very difficult and I found that it made a ton, so good for leftovers or for freezing. What makes this one different than others is the butternut squash, the pancetta and the pesto. yum.....She says to make with garlic bruschetta which I did not make.

Winter Minestrone, Ina Garten
Good olive oil
4 oz pancetta, 1/2 inch diced (you can purchase this already diced)
1 1/2 cups chopped yellow onion (I halved this)
2 cups (1/2-inch) diced carrots (3 carrots) (I used 4)
2 cups (1/2-inch) diced celery (3 stalks) (I used 4)
2 1/2 cups (1/2-inch) diced peeled butternut squash (I bought already diced)
1 1/2T minced garlic (4 cloves) (I halved this)
2 tsp chopped fresh thyme leaves (I used a little more)
26 oz canned or boxed chopped tomatoes, such as Pomi
6-8 cups chicken stock
1 bay leaf (I used 3 fresh)
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 oz fresh baby spinach leaves (I used a mix of baby spinach and kale and used slightly less)
1/2 cup good dry white wine
2T store-bought pesto
Freshly grated Parmesan cheese

Heat 2T olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1T salt (I omitted), and 1 1/2 tsp pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

 



Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it is too thick, add more chicken stock.  Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto.

Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste (Again, I omitted). Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

Enjoy and have a happy day, everyone!!

Holidays aren't just about the presents.......

The Augusta Canal at sunset, courtesy of Nassab Abouchakra Ahmadie. The skies of fall and winter. They seem so much more dramatic than in the spring and summer.

It is officially the holiday season and it is flying by, it seems. This is a wonderful time but also a tough time of year for many, many people. Memories of those not here, those that have just been lost, or who are about to be lost. The holidays bring out so many different emotions. It is in these times that we should be extra kind to people. Paying it forward doesn't come at a better time of year.

We are all so stressed, trying to make the holidays perfect and happy, that we forget to be happy. Perfect is the enemy of good. When we are stressed, we become irritable. We end up not being as nice as we should. This year, be extra kind. Do something nice for a friend, or even for a stranger. It doesn't have to be a large gesture. Sometimes the smallest gestures have the greatest impact.

In my last post, I mentioned going to Tire City Potters on Black Friday. These are just some of the ornaments we made. Three generations, working on clay. It was awesome. Mine is the top left ornament.

Needham lights two blue trees every year. This has been a tradition for decades. This blue tree's last year is this year, making the tree lighting even more special. When we first moved to Needham and heard about the blue tree, I was a bit cynical. Now, I love it and can't imagine anything else. A time for the community to be together and celebrate something unique that bonds every person together. So, cheers to Needham's Blue Tree! I can't wait to see you during Christmas week.

Enjoy your friends and family this year. Reach out. Say hello. Let your friends know how special they are to you. Create special moments in their simplicity.

Put on Stubborn Love by The Lumineers and get cooking!

Two recipes this post! Both incredibly easy, very pretty, and most importantly, delicious.

Winter Slaw - Ina Garten, Make it Ahead
1/2 lb large kale leaves, center rib removed (6-8 leaves)
6 oz Brussels sprouts, trimmed, halved, and cored (Save time, buy a bag of already shaved at Trader Joes or Target - yes, Target sells them here!)
1/2 small head radicchio, cored (that's radicchio I say, use the whole thing)
1/4 cup freshly squeezed lemon juice (2 lemons) (OK - 2 lemons yields more than 1/4 cup for me, but I like extra dressing)
1/2 cup good olive oil
kosher salt and freshly ground black pepper
1 (6-oz) chunk good Parmesan cheese (or save time and buy already shaved cheese)
1 cup dried cranberries (or even a little more)

With a very sharp chef's knife (as opposed to ???), cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.

In a small bowl or liquid measuring cup, whisk together lemon juice, olive oil, 1 tsp salt, and 1/2 tsp pepper. Pour enough dressing on the salt to just moisten it, reserving the rest.

Shave the Parmesan in big shards with a vegetable peeler.  Add the cheese and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese.  Check for seasonings, add more vinaigrette, if necessary, and serve cold, or at room temperature.

Additional Notes: I make this way ahead and serve at room temperature. I keep the cheese cold until serving though.

Peas & Pancetta, Ina Garten, Make it Ahead
1T good olive oil
2 1/2 oz pancetta, 1/4 inch diced (I buy already diced)
1 large shallot, halved and sliced
1 (10-oz) box (or bag) frozen peas
Kosher salt and freshly ground black pepper
1T julienned fresh mint leaves (I use more)

Heat the olive oil in a medium (10-inch) sauté pan, add the pancetta and shallot, and cook over medium heat for 5-7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 tsp salt and 1/4 tsp pepper and cook over medium-low heat for 4-5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.

Additional Notes: You can omit the salt since the pancetta and peas already have salt.

These two side dishes go well with so many main courses. I have served them with the NY Strip from my last post but could go with chicken, pork tenderloin, and fish too.

Enjoy and have a very happy day, everyone!!

Thanksgiving Weekend - How much did you eat??

Fall is almost at an end. There is still much beauty though in nature. Thanks, Jeff, for this awesome picture of my favorite flower.

It is a beautiful day today, 72 degrees. I feel like so much has happened since my last post - Thanksgiving, family came and left, took down fall and up went Christmas, and today is Sosie's 13th birthday! I can't believe I have a teenager. When I feel closer to my 20s than my 50s, it does set you back a bit. I am so proud of her and Sage though. I think about what this last year has brought and I am so amazed by their abilities to not only transition but thrive in a new place. We can be happy anywhere as a family and that is an important lesson.

Thanksgiving weekend was just lovely. A hike on Thanksgiving day. Making ornaments at Tire City Potters on Friday. A Fun Run on Saturday. Amazing meals at Finch & Fifth and Frog Hollow Tavern. Forts made in the bedroom, videos made on phones, football on the tele, and great pictures that highlight special moments.

Lest we forget, of course we had the obligatory issues with the grill not heating to actually COOK the turkey and then the lower oven inside not heating up to COOK the turkey, but we did manage to COOK the turkey and EAT it too. It was a delicious meal though a couple of hours off schedule.

It was our first time hosting Thanksgiving and we had a great time doing it. We loved the experience and had some very fine simple moments. Nothing is ever perfect but aren't the special moments in the imperfections sometimes?

My dad (it is so unmistakably his profile!) took a stone and wrote Jack + Karen on a wall during our walk. Not the first time he has done this in my lifetime and yet it gets me every time.

Family.

Family.

Family.

On Wednesday night, I made a really yummy meal. One I cannot WAIT to repeat. I hope it is just as good the second and third and fourth time. Of course we do need to investigate our grill issues!! Ina Garten has a new book out, Make it Ahead, so over the weekend, I made several dishes from it, including the bird on Thanksgiving. Anyway, the dinner on Wednesday night was Grilled New York Strip Steaks, Peas & Pancetta, Baked Farro & Butternut Squash and Winter Slaw. The flavors all melded together quite nicely and all the recipes came from the book. The best part is that you can make parts of this meal ahead and they really are simple recipes. I will post the rest in due time but will give the NY Strip recipe here.

So, put on Centuries by Fall Out Boy and get cooking.

Grilled New York Strip - Ina Garten, Make it Ahead
Kosher salt and freshly ground pepper
2 tsp light brown sugar
2 tsp ground coffee (regular or decaf)
1 tsp (dried) granulated garlic
1 tsp chipotle chili powder
1 tsp crushed red pepper flakes
3 (1 1/2 inch thick New York strip steaks) (I used 5)
1 1/2 T good olive oil

In a small bowl, combine 2T salt, 1T black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes.

Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat. (I marinated for several hours.)

When ready to cook, heat the charcoal to cover half of the grill (she filled a chimney 3/4 full). (I used a gas grill). Pour a layer of hot coals on one side of the grill, leaving the other side empty.

Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

Enjoy and have a very happy day, everyone!!

My view for today....

This is the view from my window on this stormy day.

I am pretending this is my view for today. I like this much better.

Yes, today is a rainy day. Thunder and lightening even graced us with its presence this morning. A perfect morning to drink tea (and coffee) and map out the schedule and menu for Thanksgiving weekend with my family here in Augusta and to write this post. Things to do but I will wait for the rain to let up before I head out. The sound of rain is relaxing and a nice backdrop to my day.

Yesterday I made a brisket in the slow cooker. It has felt very fall-like here. The foliage has been amazing for my New England soul. The colors right now are amazing. We even made a fire (our first one in Augusta) on Saturday night. The brisket was perfect comfort food - it was a new recipe from Cooking Light. I adapted it some but it was really delicious alongside a nice simple salad (romaine, red onion, tomatoes and balsamic vinaigrette), and great to come home to after a long, cold but fun day on the road to Greenville, SC for soccer. We ate at the table and then watched 60 minutes. That is a perfect Sunday evening in my book. Watching some of the Patriots game just capped off the evening.

As for simple moments...I went for a walk in the woods with my friend and her pup on Thursday. It was a new place and I was able to let Chappy off leash which was awesome. She and I were able to talk and enjoy the walk AND the dogs. Since her dog was there, he was very content to follow her around and stay relatively close to me. We were laughing because her lab mix was running around in the grass and woods while leaping into every body of water that was around us. Meanwhile, Chappy was like - the path is nice, what's wrong with the path!!

It has made me want to find other fun places for us to explore in the woods. I have been yearning for walks in the forest. Kelley went mountain biking this weekend at Clarks Hill Lake and between that and FATS, I have some good places to try out.

Put on Lips are Movin by Meghan Trainor and get cooking!

Sweet and Tangy Slow Cooker Brisket - Cooking Light, April 2014
1 (4 1/2 lb flat cut brisket roast, fat cap trimmed to 1/8 inch thickness) (I did use a smaller cut)
1 1/4 tsp kosher salt, divided (I used much less)
1/2 tsp freshly ground black pepper
1T canola oil (I used a nice canola/olive oil blend)
1 1/2 tsp garlic powder (I used more like 1T)
1 tsp paprika (I used more like 1T)
3 medium carrots, peeled and cut into thirds (I used 5 - and could have used 6)
3 celery stalks, cut into thirds (I used 5 - and could have used 6)
Cooking spray
2 large onions, halved and vertically sliced (I used 1- but might use more next time)
4 garlic cloves, chopped (I minced)
1 cup unsalted beef stock (I used just over 1 cup)
1 (15-oz) can crushed tomatoes (I would use 2 cans next time)
2T brown sugar
2T apple cider vinegar
5 thyme sprigs (I used more like 7)
2 bay leaves (I used 3)
Flat leaf parsley leaves (optional) for garnish

Sprinkle brisket evenly with 1 tsp salt and pepper. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add brisket; cook 5 minutes, turning to brown on all sides (this took longer than 5 minutes for me). Rub brisket with garlic powder and paprika. Arrange carrots and celery in a 6-quart electric slow cooker coated with cooking spray; top with brisket, fat cap side up.

Return skillet to medium heat. Add onions to pan; cover and cook 10 minutes, stirring occasionally. Uncover. Stir in garlic; cook 5 minutes or until onions are tender and golden.  Arrange onion mixture over brisket.

Combine remaining 1/4 tsp salt, stock, tomatoes, brown sugar, and vinegar in hot skillet, stirring with a whisk to loosen browned bits.  Pour tomato mixture around brisket.

 

Place thyme and bay leaves in slow cooker, pressing into tomato mixture. Cover and cook on LOW for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour. (Ours was on the warm setting for a few hours and it was fantastic)

 

 

Place brisket on cutting board. Trim fat cap; discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme and bay leaves.  Return onions to sauce. Serve brisket with sauce. Garnish with fresh parsley, if desired. (I don't think pouring the sauce through the sieve was necessary. I wanted to eat the carrots and celery. So, I just took out the sprigs, bay leaves and remaining fat in the sauce.

 

 

Don't forget the menu index if you are looking for a particular meal. There are over 56 recipes listed on the index as of today! Enjoy and have a happy day, everyone!!

Goosebumps

Thank you, Gayle, for this beautiful and inspiring picture.

This fall has been the best in my memory. Crisp mornings, warm afternoons and brisk evenings. Blue skies every single day. We have had very little rain over the past 4 weeks and I know we need rain but sunshine does wonders for the psyche. We have had some intense sunrises and sunsets as well. I love seeing the sky turn all sorts of colors as the sun goes down. I only wish I had my camera. I guess I have to just experience the moment instead of spend time documenting it.

Over the past week I have seen two performances at the kids' school. There was a talent show called Schools for Schools with the proceeds going to charity supporting education in Africa and then the 5th and 6th grade chorus performed for the Lower School this morning. During the talent show, they previewed a play that is being performed this weekend at the Upper School. The middle school (with Sosie playing a part) is putting on their version of Little Mermaid in just a few weeks.

For our kids to go to a school where music and theatre plays as much a role as sports is tremendous. I am so incredibly grateful for this experience with the kids. To see children of all ages (especially my peanut today) take the stage shows courage and bravery, not to mention creativity and talent. I absolutely loved watching every performance at the Talent Show and the chorus today was actually amazing. I couldn't believe how well the harmony came through and the pitch was perfect. I had goosebumps. They had skits between each song and it all went on without a hitch. It was clear they not only practiced and learned their parts but they cared about how they sounded. They wanted to do a good job, and they did.

It all brings back many fond memories. The nervousness right before you begin, the butterflies, but then the calm as you start singing or acting. The comfort that settles in your bones. The ability to escape as you talk. Everyone can learn from being on stage. Public speaking, learning about yourself, control of your body. These are important lessons for everyone really. Facing the fears....

This week, I challenge everyone to go to the store with your kids and pick one vegetable or fruit that you haven't eaten before. I used to do this as a young adult. It was actually a lot of fun. It gets you to face a little fear anyway and who knows, you may love it! We always tell the kids you need to try something 10 times before you can say you don't like something.  I think we have the Berg Family to think for that.

Time to put on L.A.Love by Fergie and get cooking.
 

I have always loved Italian Wedding Soup. Many years ago, our friends were visiting from Pennsylvania and they made it for us using this recipe. I have had many versions since but I always seem to come back to this one. This was a huge hit with the entire family. With some nice bread to soak up the broth, this is a delicious dinner.

Italian Wedding Soup by Barefoot Contessa (Back to Basics Cookbook)
For the meatballs
3/4 lb ground chicken
1/2 lb chicken sausage, casings removed
2/3 cup white bread crumbs
2 tsp minced garlic (2 cloves)
3T chopped fresh parsley
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan cheese, plus extra for serving
3T milk
1 extra-large egg, lightly beaten
kosher salt and freshly ground black pepper

For the soup
2T good olive oil
1 cup minced yellow onion (I used slightly less)
1 cup 1/4-inch diced carrots (3 carrots) (I could add more)
3/4 cup 1/4-inch diced celery (2 stalks) (I could add more)
10 cups homemade chicken stock (Store-bought is JUST FINE)
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 oz baby spinach, washed and trimmed (I used 10 oz)

Preheat the oven to 350 degrees.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 tsp salt (I omitted) and 1/2 tsp pepper in a bowl and combine gently with a fork (I used my hands). With a tsp, drop 1- to 1 1/4 inch meatballs onto a sheet plan lined with parchment paper. You should have about 40 meatballs. They don't have to be perfectly round. Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large, heavy-bottomed soup pot. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes.

Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute.  Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach has just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese. (I used a shaved triple cheese blend.)

Enjoy and have a happy day, everyone!!