A walk in the morning

Seeking clarity in beauty
Noises of everyday in the distance
Fade with every step
Intoxicating honeysuckle lined paths gently guiding along the way
Birds sharing their own stories through songs of the day
Bullfrogs rubber banding conversations heard in spurts
The sun's warm presence on my face
Helping me close my eyes and take in the moment
Water flowing in the distance overshadowing my mind's chatter
Dragonflies exploring in all their wonder
The trot of my Chappy on the boardwalk providing percussion for the day
The moss giving indication of where we are today
Anhingas enjoying their own view on the water behind a fence where additional surprises are to be found by those willing to see
The continuous spider web along the wooden fence screaming interconnection between all things
The shade of the trees bringing breezes to the warmth of the day
The cushion of shedding bark lightening our steps
The bridge that is a beacon bringing us closer to reality
Silos signaling the end of our experience or maybe it's just the beginning
A new perspective
A little more space
A little more open
A little more clarity
Ready to continue my day again

Put on Renegades by X Ambassadors and get cooking!

I made salmon the other night and it was delicious! I thought I had already placed on the blog but apparently I hadn't so here it is! Couldn't be easier and really was a meal in a packet. I did make a side salad as well.

Salmon in Parchment with Horseradish-Yogurt Sauce, Dinner, A Love Story via Bon Appetit, November 2013
Packets:
1 tsp mustard seeds (could use more or straight Dijon)
1 bunch Kale or flat-leaf spinach, center ribs removed, torn into 2" pieces
8 oz baby Yukon gold potatoes (about 6), unpeeled, very thinly sliced
2 medium shallots, thinly sliced
4 6-oz skinless salmon fillets
Kosher salt and freshly ground pepper
1 lemon, very thinly sliced, seeds removed
2T olive oil

Sauce:
1/2 cup plain yogurt
2T chopped fresh dill
1T Dijon mustard
1T prepared horseradish
Kosher salt and freshly ground black pepper

Preheat oven to 400 degrees.  Toast mustard seeds in a small dry skillet over medium heat until golden and some begin to pop, about 1 minute.  Transfer to a small plate and let cool.

Lay 4 rectangular pieces of parchment paper on a work surface. Place kale off-center on each sheet; top with potatoes, shallots, then salmon; season with salt and pepper. Top fish with lemon slices and mustard seeds; drizzle with oil.

Fold parchment over fish and crimp edges tightly to form a sealed packet.  Packets can be assembled 6 hours ahead; chill.

Place packets on a large rimmed baking sheet. Bake fish 20 minutes. 

For sauce, whisk yogurt, dill, mustard, and horseradish in a small bowl.  Season with salt and pepper.  Can be made 8 hours ahead.  Cover and chill.

Carefully open salmon packets and serve fish with horseradish-yogurt sauce.

 Enjoy and have a very happy day!!

Circle of Life

As you may have realized, I took a bit of a break from my blog over the month of March. I am not sure why exactly but I think that a break is sometimes a good thing in life. You are able to gain some perspective and return refreshed.

We had a crazy time gearing up for the Masters again, getting the house ready, organized and in order. So much has to wait until the last minute but the feeling of accomplishment when you walk out your door is a nice one, a relief.

Before I get to vacation though, I wanted to share something that happened last night. You hear and you know about the circle of life but when something happens that demonstrates it in such a meaningful way, you need to stop and really acknowledge it.

I had a very difficult time falling asleep last night. My mind was racing.

My headmaster for the 14 years I was at Moravian Academy in Bethlehem, PA was Mr. David Devey. I may have mentioned him before in my blog. He worked with my father for most, if not all, of his 35 years at the school. The Devey family are friends and an extremely special group of wonderful people. Carol Devey was my babysitter at times and my memory of those times is always present in my mind.

When Mr. Devey walked in the room, we all stood up. We had to, of course, but we also would never dream of not doing so, out of sheer respect for the man. He greeted every single student with a firm handshake every day at the Lower School. He began every school year with all students at the flag pole, booming Hip, Hip, Hooray three times, in a way that brings a smile to my face to this day. His sense of humor was impeccable but his words of wisdom even more memorable. He was firm when he needed to be and Mr. Devey showed me deep compassion and empathy at a very difficult time in my life in elementary school. Simply, he inspired me to be a better person every day. His presence was extremely visible at all school events, and I mean all school events, and last night he passed away with his family beside him at the age of 85 years old.

Last night, around the same time that Mr. Devey passed away, my dear, dear friend gave birth to a baby boy. They didn't know each other and they were in different parts of the country but the circle of life was witnessed by me last night. Pretty meaningful moment, I must say.

Vacation in Turks & Caicos was truly amazing. I was quite emotional when I left on Saturday and I think it was because we were in a beautiful setting, with family, and able to live in the present. We went on a catamaran and snorkeled and went SNUBA and on jet skis and ate amazingly well and relaxed and read and laughed and played games and swam and kayaked and was able to just be. Visiting underwater through SNUBA and snorkeling was almost addictive - seeing the beautiful fish and the habitat in which they live. Hearing them nibble on the reef and realizing we are just visitors, or should just be visitors in their world.

A very happy place.

Put on Elastic Heart by Sia and get cooking. Also you tube this video if you haven't seen it already.

So, today's recipe is from Bon Appetit, January 2015 and is a Cheater's Porchetta. It is incredibly easy, very delicious and I served with roasted tomatoes, pilaf and a simple Belgium endive salad with radishes and an apple cider vinaigrette. I could have sworn I already posted the roasted tomatoes recipe I use often from Martha Stewart but I haven't so that will be in a future post. They are yummy.......

Weeknight Porchetta, Bon Appetit, January 2015
4 garlic cloves, finely chopped, plus 2 heads, halved crosswise
1T coarsely chopped fresh rosemary, plus 4 sprigs
1T fennel seeds, coarsely chopped
1 1/2 tsp kosher salt
2T olive oil, divided
Freshly ground black pepper
1- 1 1/2-lb pork tenderloin
4 slices bacon

Preheat oven to 425 degrees. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1T oil in a small bowl; season with pepper.

Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top.  Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1T oil.

Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145 degrees for medium, 40-45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Calories 300, Fat 15 g, Fiber 1g, Serves 4

It is a yummy and fast meal! Enjoy and have a great day, everyone!

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!!!





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!!