Thursday's Thoughts: a taste of what I'm thinking
I consider myself an introvert to the core, but as I reflected on past experiences I found a pattern that intrigued me. I was always the shy, quiet girl who never spoke up much, but somehow or other I was always the one to make friends with the "new kid". I attended a small K-8 school with an average of 20 kids per class. High school was the same. Thinking back I can tell you who the new kid was in our class each year (or at least one of them). Each year the new kid turned out to be my friend for the year. Some lasted longer than the first year and are still good friends to this day. Others moved onto another friend group after a year or so (think middle school years).
How did I, as the shy, quiet introvert, step up and introduce myself and show the new kid around? I don't think of myself as the type of person who goes up and introduces herself to people. I usually wait for someone else to come to me and start the conversation. But maybe I don't give myself enough credit in this area. I guess when it comes down to it, I'm shy and quiet when I'm the "new kid", but not necessarily in other situations.
When I'm in a new situation I tend to pull back, afraid I'll look stupid, ask a dumb question or make a mistake. (I'm a perfectionist too, remember?) I can remember situations where no one stepped up to show me the ropes. Instead of welcoming me and explaining they way things were done, they left me to myself and thought, "hey, no one showed us what to do so you have to figure it out on your own too". Those are the times that are hardest for me because I interpret it as being unwelcome or unwanted. Although that may or may not be the case, I still feel unwelcome. I figure those experiences hit me hard enough that I make an extra effort to welcome the newbie hoping they won't feel as awful as I did at first. I mean, it's hard enough just being the new one without having to figure out everything on your own too.
Or maybe my motives are more selfish and I show them the ropes because it makes me feel important and needed. You see, I'm more confident and able to approach others when I have plenty of experience in the area. Unless, of course, they have more experience than me. Then I retreat again thinking I'll sound like a know-it-all if I speak up. But those people deserve just as much of a welcome as any other person. Nevertheless, it's easier for me to introduce myself to someone I see as shy and quiet.
My motives are probably a mixture of each along with a few other things. While I can recall a few situations where I was left to fend for myself I also remember the times when someone did step up and welcome me in. You know the kind of people, the ones who come up to you with a smile, take a real interest in you, introduce you to the whole group, give you the lowdown, make sure you're comfortable, invite you to participate but still give you space, and basically treat you like they've been your friend for a long time. I am so thankful for those people as it made the transitions a thousand times easier. I can only hope to be as kind and welcoming to the next person in passing on what I've learned.
Well, that's all I've got on that topic for now. Funny what skips across my mind huh?
Food for Thought: "Don't let insecurity ruin the beauty you were born with." -unknown
Thursday, May 31, 2012
Wednesday, May 30, 2012
Weird Recipe Wednesday: Watermelon Cucumber Cooler with Mint and Lime
Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them. My curiosity always gets the better of me.
The weird factor this week comes not in the recipe, but in the sad story of a watermelon. I'm not even sure I can call it a watermelon. I love a good watermelon, sweet, crisp, cold, juicy and thirst quenching on a hot summer day. Or so you hope.
Tuesday, May 29, 2012
Tuesday's Twist: Thai Broccoli Salad
Tuesday's Twist: A basic recipe with a fun twist. In other words, just another excuse for me to play around with weird recipes I've been dying to try.
This recipe probably fits better under Weird Recipe Wednesday than Tuesday's Twist, but I had most of the ingredients on hand and it didn't require turning on the oven or standing over the stove on a hot day. Your typical broccoli salad has bacon, mayonnaise, raisins and sunflower seeds. This version plays off of Thai flavors by combining broccoli with red onion, fresh mint and chopped peanuts. Instead of mayonnaise the dressing is flavored with lime juice and fish sauce.
This recipe probably fits better under Weird Recipe Wednesday than Tuesday's Twist, but I had most of the ingredients on hand and it didn't require turning on the oven or standing over the stove on a hot day. Your typical broccoli salad has bacon, mayonnaise, raisins and sunflower seeds. This version plays off of Thai flavors by combining broccoli with red onion, fresh mint and chopped peanuts. Instead of mayonnaise the dressing is flavored with lime juice and fish sauce.
Monday, May 28, 2012
Mindful Monday: Putting Down the Pieces
Mindful Monday: On Monday's I'm going to share what's been on my mind. I by no means have any of this figured out, I'm just thinking out loud here.
I'm the kind of person who likes to solve problems, brainstorm and understand they way things work. Logic, math and science make the most sense to me. I enjoy a good puzzle and putting the pieces together, but sometimes in life we need to put down the pieces. That's really hard for me.
The guest speaker at church Sunday talked about exactly what I needed to hear. We all have our own issues and what he talked about really hit home with some stuff I'm dealing with. I think in analogy form a lot so his analogy is what got my attention. Without getting into too much detail I'll give you the gist of it, or at least the part that got me thinking. It's broad enough to apply to a lot of issues so take and use what you find helpful and leave what you don't.
He had a large terra cotta planter (think orange clay flower pot) on the table along with a cardboard box. The pot had a few scratches but looked good from the outside. Inside it was a dirty mess. Others see us as put together, but rarely do they see the mess we are inside. Next he opened up the box and dumped out a the shattered pieces of another pot. The heap of pieces represents our life with sin, we're broken. What do we do about that? He gave several examples of our attempts to deal with the broken pieces, one of them being trying to put the pieces back together like a giant puzzle. It would take a lifetime of struggle, effort and frustration trying to sort through and find the right pieces. Even if we could by our own effort put them back together the finished product still wouldn't be all that great. Yet many of us do just that, we think if we just try hard enough or long enough we can fix ourselves.
Over and over in my life I see examples of how I want to do it myself. I want to do things my way and solve the problem. I think that if something isn't turning out I must not be trying hard enough. I struggle to figure it out on my own instead of asking for help. But my way is not always going to work. I could spend my whole life trying to get all the pieces just right. Or I could just ask God to fix me and admit I'm broken and can't do it myself. That would allow me to use the rest of my life doing something useful instead of wasting time attempting to put pieces back together.
Sounds good, right? It should be simple to just ask for help then stand back and let God do all the fixing. Although I want to step aside and put everything in his hands I still try to "help" and put pieces back together. I think my way is better or faster or I'm just stubborn and want to do it myself. In the process I end up cutting my hands on the sharp edges and making even more of a mess. Will I ever learn? How many times and ways and struggles before I get this through my head? Why is it so hard for me to step back, be still and let Him be in control? I always feel like I have to be active, working and fixing myself. It's uncomfortable to sit still and let someone else do the work. I know my attempts are futile, that I will just end up with more broken pieces, cuts on my hands, a bigger mess and more frustration that I've failed again. I get stuck in this pattern of self reliance instead of allowing Him to take control. I just need to put down the pieces.
Paul's struggle in Romans 7:15-25 was used as an example. (I linked it to this translation since that's what was used in the sermon) I can definitely relate.
vs 15 "I don't really understand myself, for I want to do what is right, but I don't do it. Instead I do what I hate."
vs 18b-19 "I want to do what is right, but I can't. I want to do what is good, but I don't. I don't want to do what is wrong, but I do it anyway."
vs 21 "I have discovered this principle of life- that when I want to do what is right, I inevitably do what is wrong."
Yep. So much to think about....
Food for thought: "...we also rejoice in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope. And hope does not disappoint us..." Romans 5:3-5
I'm the kind of person who likes to solve problems, brainstorm and understand they way things work. Logic, math and science make the most sense to me. I enjoy a good puzzle and putting the pieces together, but sometimes in life we need to put down the pieces. That's really hard for me.
The guest speaker at church Sunday talked about exactly what I needed to hear. We all have our own issues and what he talked about really hit home with some stuff I'm dealing with. I think in analogy form a lot so his analogy is what got my attention. Without getting into too much detail I'll give you the gist of it, or at least the part that got me thinking. It's broad enough to apply to a lot of issues so take and use what you find helpful and leave what you don't.
He had a large terra cotta planter (think orange clay flower pot) on the table along with a cardboard box. The pot had a few scratches but looked good from the outside. Inside it was a dirty mess. Others see us as put together, but rarely do they see the mess we are inside. Next he opened up the box and dumped out a the shattered pieces of another pot. The heap of pieces represents our life with sin, we're broken. What do we do about that? He gave several examples of our attempts to deal with the broken pieces, one of them being trying to put the pieces back together like a giant puzzle. It would take a lifetime of struggle, effort and frustration trying to sort through and find the right pieces. Even if we could by our own effort put them back together the finished product still wouldn't be all that great. Yet many of us do just that, we think if we just try hard enough or long enough we can fix ourselves.
Over and over in my life I see examples of how I want to do it myself. I want to do things my way and solve the problem. I think that if something isn't turning out I must not be trying hard enough. I struggle to figure it out on my own instead of asking for help. But my way is not always going to work. I could spend my whole life trying to get all the pieces just right. Or I could just ask God to fix me and admit I'm broken and can't do it myself. That would allow me to use the rest of my life doing something useful instead of wasting time attempting to put pieces back together.
Sounds good, right? It should be simple to just ask for help then stand back and let God do all the fixing. Although I want to step aside and put everything in his hands I still try to "help" and put pieces back together. I think my way is better or faster or I'm just stubborn and want to do it myself. In the process I end up cutting my hands on the sharp edges and making even more of a mess. Will I ever learn? How many times and ways and struggles before I get this through my head? Why is it so hard for me to step back, be still and let Him be in control? I always feel like I have to be active, working and fixing myself. It's uncomfortable to sit still and let someone else do the work. I know my attempts are futile, that I will just end up with more broken pieces, cuts on my hands, a bigger mess and more frustration that I've failed again. I get stuck in this pattern of self reliance instead of allowing Him to take control. I just need to put down the pieces.
Paul's struggle in Romans 7:15-25 was used as an example. (I linked it to this translation since that's what was used in the sermon) I can definitely relate.
vs 15 "I don't really understand myself, for I want to do what is right, but I don't do it. Instead I do what I hate."
vs 18b-19 "I want to do what is right, but I can't. I want to do what is good, but I don't. I don't want to do what is wrong, but I do it anyway."
vs 21 "I have discovered this principle of life- that when I want to do what is right, I inevitably do what is wrong."
Yep. So much to think about....
Food for thought: "...we also rejoice in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope. And hope does not disappoint us..." Romans 5:3-5
Friday, May 25, 2012
Fermented Friday: Beer Pretzels
Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation
Pretzels and beer.
Beer and pretzels.
How about beer IN your pretzels?
Okay.
Thursday, May 24, 2012
Thursday's Thoughts: Bits and Pieces
Thursday's Thoughts: a taste of what I'm thinking
It's another list kind of day, so here's a list of random things that have wandered across my mind in the past few days...
1. The quote I ended with yesterday also applies to little pebbles in your shoes. Only you get blisters. One little thing out of place may seem small and insignificant, but over time it can add up.
2. Farmer's market started here! My brother requested rhubarb pie for his birthday so I ventured out to find rhubarb. I also picked up some beautiful leaf lettuce. Crisp, green and fresh. I may have eaten some as soon as I got to the car, so good.
3. The rhubarb pie recipe I used called for cinnamon and cloves. It didn't occur to me until after I had mixed in the cloves that the pie would have been better without them. It wasn't bad (as evidenced by the fact that it was eaten in less than a day), but I'll leave out the cloves next time. Oh darn I'll have to go back to farmer's market on Saturday and then make another pie.
4. It's pretty handy to have a brother around to test out recipes. When I inquired about the spice in the pie he said the pie was tasty and then caught on and said I had better make another one just in case. He really wouldn't mind if I needed to test out a few tweaks or if I just so happened to make another pie. Hmmm, I like that way of thinking. Too bad he's only home for a few more days.
5. Sleeping with your window open in the summer reminds me of camping. Listening to the wind rustle the leaves, the chirp of crickets and frogs. Funny thing though how the song birds think they need to wake up the sun.
6. Since it was my brother's golden birthday my aunt brought over goldfish crackers, golden Oreo cookies and Rold Gold pretzels with his present. Pretty clever, huh?
7. I'm terrible at responding to letters. To those of you who have sent me a card or letter in the past month, I apologize for not getting back to you yet. I give snail nail a whole new meaning.
8. I play around with a lot of ideas and recipes that I don't bother to post about. Most recently I've made homemade chocolate chips, homemade peanut butter (super easy), peanut butter banana frozen yogurt, agave popcorn balls (sticky mess), pumpkin granola, pumpkin Alfredo using tofu (no tofu taste, but the pumpkin spices just weren't the right mix of sweet and savory for me), sriracha grilled tofu (great flavor but still soggy tofu texture) and a few veggie burger recipes (one with good flavor, but both need help on the mushy center texture issue).
9. Why do I feel like I need to come up with 10 things for this list? Probably the perfectionist in me thinking 10 is the expected number or at least a nice even one. Let's color outside the lines...
9-1/2. .....and end it at 9-1/2.
9-7/11. .....wait, really? 9-1/2 is not outside the lines, let's go with nine and seven elevenths.
Food for Thought: "Clothe yourselves with compassion, kindness, humility, gentleness and patience. " -Colossians 3:12b
It's another list kind of day, so here's a list of random things that have wandered across my mind in the past few days...
1. The quote I ended with yesterday also applies to little pebbles in your shoes. Only you get blisters. One little thing out of place may seem small and insignificant, but over time it can add up.
2. Farmer's market started here! My brother requested rhubarb pie for his birthday so I ventured out to find rhubarb. I also picked up some beautiful leaf lettuce. Crisp, green and fresh. I may have eaten some as soon as I got to the car, so good.
3. The rhubarb pie recipe I used called for cinnamon and cloves. It didn't occur to me until after I had mixed in the cloves that the pie would have been better without them. It wasn't bad (as evidenced by the fact that it was eaten in less than a day), but I'll leave out the cloves next time. Oh darn I'll have to go back to farmer's market on Saturday and then make another pie.
4. It's pretty handy to have a brother around to test out recipes. When I inquired about the spice in the pie he said the pie was tasty and then caught on and said I had better make another one just in case. He really wouldn't mind if I needed to test out a few tweaks or if I just so happened to make another pie. Hmmm, I like that way of thinking. Too bad he's only home for a few more days.
5. Sleeping with your window open in the summer reminds me of camping. Listening to the wind rustle the leaves, the chirp of crickets and frogs. Funny thing though how the song birds think they need to wake up the sun.
6. Since it was my brother's golden birthday my aunt brought over goldfish crackers, golden Oreo cookies and Rold Gold pretzels with his present. Pretty clever, huh?
7. I'm terrible at responding to letters. To those of you who have sent me a card or letter in the past month, I apologize for not getting back to you yet. I give snail nail a whole new meaning.
8. I play around with a lot of ideas and recipes that I don't bother to post about. Most recently I've made homemade chocolate chips, homemade peanut butter (super easy), peanut butter banana frozen yogurt, agave popcorn balls (sticky mess), pumpkin granola, pumpkin Alfredo using tofu (no tofu taste, but the pumpkin spices just weren't the right mix of sweet and savory for me), sriracha grilled tofu (great flavor but still soggy tofu texture) and a few veggie burger recipes (one with good flavor, but both need help on the mushy center texture issue).
9. Why do I feel like I need to come up with 10 things for this list? Probably the perfectionist in me thinking 10 is the expected number or at least a nice even one. Let's color outside the lines...
9-1/2. .....and end it at 9-1/2.
9-7/11. .....wait, really? 9-1/2 is not outside the lines, let's go with nine and seven elevenths.
Food for Thought: "Clothe yourselves with compassion, kindness, humility, gentleness and patience. " -Colossians 3:12b
Wednesday, May 23, 2012
Weird Recipe Wednesday: Chocolate Sweet Potato Oatmeal
Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them. My curiosity always gets the better of me.
I think you'll agree that this concept is weird, that or creative. Either way I couldn't resist trying it out for myself. Sweet potatoes are shredded and stirred into oatmeal. Oh, and the oatmeal has cocoa powder in it for a chocolaty boost. Sweet potatoes, oats and chocolate, why not?
I think you'll agree that this concept is weird, that or creative. Either way I couldn't resist trying it out for myself. Sweet potatoes are shredded and stirred into oatmeal. Oh, and the oatmeal has cocoa powder in it for a chocolaty boost. Sweet potatoes, oats and chocolate, why not?
Tuesday, May 22, 2012
Tuesday's Twist: Chocolate Chip Cookies with Browned Butter and Yeast
Tuesday's Twist: A basic recipe with a fun twist. In other words, just another excuse for me to play around with weird recipes I've been dying to try.
After a month of Tofu Tuesdays I've decided to switch it up. I'm still experimenting with ways to make tofu tasty, so it may make an appearance every once in a while. I'll just wait until I find recipes I'd make again (like last week's Chocolate Mint Bars ) and stop sharing all the flops with you.
Instead of Tofu Tuesday I'm going with Tuesday's Twist. This series will feature a classic recipe or food concept with a unique twist. The twist will be something along the lines of a new technique or an unusual ingredient. Isn't that what Weird Recipe Wednesday is for? Well, yeah. But I'll try to make Tuesday's recipe a little more normal and a little less weird. Just a little though, you know me. Really I just wanted an excuse to try out some more fun recipes that didn't involve tofu.
This week we'll take the classic chocolate chip cookie and bump it up a few notches.
After a month of Tofu Tuesdays I've decided to switch it up. I'm still experimenting with ways to make tofu tasty, so it may make an appearance every once in a while. I'll just wait until I find recipes I'd make again (like last week's Chocolate Mint Bars ) and stop sharing all the flops with you.
Instead of Tofu Tuesday I'm going with Tuesday's Twist. This series will feature a classic recipe or food concept with a unique twist. The twist will be something along the lines of a new technique or an unusual ingredient. Isn't that what Weird Recipe Wednesday is for? Well, yeah. But I'll try to make Tuesday's recipe a little more normal and a little less weird. Just a little though, you know me. Really I just wanted an excuse to try out some more fun recipes that didn't involve tofu.
This week we'll take the classic chocolate chip cookie and bump it up a few notches.
Monday, May 21, 2012
Mindful Monday: Snapdragons, Swings and Simple Things
Mindful Monday: On Monday's I'm going to share what's been on my mind. I by no means have any of this figured out, I'm just thinking out loud here.
While I practice being content I'm finding beauty in simplicity. I'm learning to slow down, to enjoy the little things in life, to open my eyes to the world around me. I'm remembering old delights and discovering even more that I've overlooked. When I stop constantly pining away for the not-yet, I find the time to pause and realize the whole world is at my finger tips here and now. I just need to be present. Practicing being patient and content can actually make life pretty exciting. I can't wait to find out what else I've been missing. Life is happening all around me, all I have to do is change my perspective.
While I practice being content I'm finding beauty in simplicity. I'm learning to slow down, to enjoy the little things in life, to open my eyes to the world around me. I'm remembering old delights and discovering even more that I've overlooked. When I stop constantly pining away for the not-yet, I find the time to pause and realize the whole world is at my finger tips here and now. I just need to be present. Practicing being patient and content can actually make life pretty exciting. I can't wait to find out what else I've been missing. Life is happening all around me, all I have to do is change my perspective.
Friday, May 18, 2012
Fermented Friday: Merlot Mushrooms
Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation
A few weeks ago I used Merlot in these Dark Chocolate Merlot Cookies. I used the last of the bottle to make Merlot mushrooms. Mushrooms marinated in wine, mmmmm. Too bad you have to eat with your eyes on this blog, because these really don't look appetizing. Don't worry they taste much better, appearances can be deceiving.
This is another one of those recipes I've had on the "to try" list for a long time but hadn't gotten around to actually making. What are the chances I'll have Merlot, 2 boxes of mushrooms and remember to start them 4 hours before supper time? The Merlot really needed to be used up so I made it a priority to plan ahead a whole 4 hours. Yes, I could have drank the Merlot to use it up, but a) I like mushrooms and b) I'd rather drink beer than wine any day.
As an added bonus mushrooms were on sale for $0.79 a box! Deals like that just make my day. Call me a dork, but I love grocery shopping and trying to figure out what I can make with what's on sale. It's like a game. Hey, I'm not completely crazy, doing that was part of my internship last summer so I'm not the only one. Anyway, back to the mushrooms...
A few weeks ago I used Merlot in these Dark Chocolate Merlot Cookies. I used the last of the bottle to make Merlot mushrooms. Mushrooms marinated in wine, mmmmm. Too bad you have to eat with your eyes on this blog, because these really don't look appetizing. Don't worry they taste much better, appearances can be deceiving.
This is another one of those recipes I've had on the "to try" list for a long time but hadn't gotten around to actually making. What are the chances I'll have Merlot, 2 boxes of mushrooms and remember to start them 4 hours before supper time? The Merlot really needed to be used up so I made it a priority to plan ahead a whole 4 hours. Yes, I could have drank the Merlot to use it up, but a) I like mushrooms and b) I'd rather drink beer than wine any day.
As an added bonus mushrooms were on sale for $0.79 a box! Deals like that just make my day. Call me a dork, but I love grocery shopping and trying to figure out what I can make with what's on sale. It's like a game. Hey, I'm not completely crazy, doing that was part of my internship last summer so I'm not the only one. Anyway, back to the mushrooms...
Thursday, May 17, 2012
Thursday's Thoughts: A Splash of Color
Thursday's Thoughts: a taste of what I'm thinking
Black and white all or nothing thinking is something I've struggled with (and still do). I'm more of a math and science person where things are right or wrong. There's no in-between or kind of correct answer to a math problem, you either have the correct solution or a wrong answer. It's not like art where anything is 'correct' as long as you do something. When you combine this black and white thinking with other aspects of life you run into problems. A good example would be perfectionism but that's another topic for another day.
The world is not black and white, there is give and take, ebb and flow. Yes there is right and wrong and some things fall into this black or white category (math, morals, truth). But this post isn't about black or white, it's about all that's in-between. I've always tried to think of it as all the shades of grey you can get by mixing varying ratios of black and white paint. But even that perspective holds me back. What about all the other colors in the spectrum!?!?! Life is so much more exciting when you use all the colors on the palette. You can even mix the colors and make new colors. You don't have to color inside the lines. You don't even need lines, make you own, or don't.
Sometimes I'm successful at moving away from black and white thinking but get stuck on another color. Just because something has always been a certain way doesn't mean that's the only way it can be. If you watch little kids color they not only go outside the lines, they pick whatever colors they want. The sky can be purple, the grass can be blue, the banana can be orange, the tree can be pink, anything goes. Their imaginations are free and unhindered. Kids color how they want to and they're proud of their work.
I recently saw a poster with the phrase "Be a Fruit Loop in a world full of Cheerios". Maybe that's my problem, I love Cheerios but hate Fruit Loops. Even as a kid Fruit Loops made me feel sick. I like Multi Grain Cheerios, do those count? They are different colors, but I have a feeling they fall more into the grey category. There I go again relating everything to food, oops.
I could sit and analyze how all of these color analogies apply to real life, but I leave that for you to ponder. I think I'll go add some color to life.
Food for Thought: "Laughter sparkles like a splash of water in sunlight"
Black and white all or nothing thinking is something I've struggled with (and still do). I'm more of a math and science person where things are right or wrong. There's no in-between or kind of correct answer to a math problem, you either have the correct solution or a wrong answer. It's not like art where anything is 'correct' as long as you do something. When you combine this black and white thinking with other aspects of life you run into problems. A good example would be perfectionism but that's another topic for another day.
The world is not black and white, there is give and take, ebb and flow. Yes there is right and wrong and some things fall into this black or white category (math, morals, truth). But this post isn't about black or white, it's about all that's in-between. I've always tried to think of it as all the shades of grey you can get by mixing varying ratios of black and white paint. But even that perspective holds me back. What about all the other colors in the spectrum!?!?! Life is so much more exciting when you use all the colors on the palette. You can even mix the colors and make new colors. You don't have to color inside the lines. You don't even need lines, make you own, or don't.
Sometimes I'm successful at moving away from black and white thinking but get stuck on another color. Just because something has always been a certain way doesn't mean that's the only way it can be. If you watch little kids color they not only go outside the lines, they pick whatever colors they want. The sky can be purple, the grass can be blue, the banana can be orange, the tree can be pink, anything goes. Their imaginations are free and unhindered. Kids color how they want to and they're proud of their work.
I recently saw a poster with the phrase "Be a Fruit Loop in a world full of Cheerios". Maybe that's my problem, I love Cheerios but hate Fruit Loops. Even as a kid Fruit Loops made me feel sick. I like Multi Grain Cheerios, do those count? They are different colors, but I have a feeling they fall more into the grey category. There I go again relating everything to food, oops.
I could sit and analyze how all of these color analogies apply to real life, but I leave that for you to ponder. I think I'll go add some color to life.
Food for Thought: "Laughter sparkles like a splash of water in sunlight"
Wednesday, May 16, 2012
Weird Recipe Wednesday: Cake Mix Caramel Corn {and another baking (mis)adventure}
Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them. My curiosity always gets the better of me.
I love popcorn, the possibilities are endless. Sweet, savory, salty or a little of each (...cinnamon kettle corn with cayenne, so much better than it sounds). When I came across a caramel corn recipe using cake mix I was too curious to pass it up. I wondered how cake mix would hold up in the syrup. Would it get grainy, would it actually taste like cake?
Tuesday, May 15, 2012
Tofu Tuesday: Mom's Chocolate Mint Bars
Tofu Tuesday: a quest for tasty tofu recipes
Chocolate deserves an extra bonus for making even tofu tasty. Seriously, you would never guess there's tofu hidden in all this silky, melt-in-your-mouth goodness. Even the hardest critic will lick their plate clean, for real. This one's a keeper. (About time, huh?)
Chocolate can fix a lot of things.
Even tofu.
Chocolate deserves an extra bonus for making even tofu tasty. Seriously, you would never guess there's tofu hidden in all this silky, melt-in-your-mouth goodness. Even the hardest critic will lick their plate clean, for real. This one's a keeper. (About time, huh?)
Monday, May 14, 2012
Mindful Monday: The Secret
Mindful Monday: On Monday's I'm going to share what's been on my mind. I by no means have any of this figured out, I'm just thinking out loud here.
Instead of waiting to learn patience or being impatient that I'm not yet patient (yeah, I'll let you figure that out), how would it look if I took active steps towards patience? I think the key here is being content. In Philippians 4:11-13 Paul writes "...I have learned to be content whatever the circumstances. I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. I can do everything through him who gives me strength."
So often we think "I will be happy when____" When what? When I get the job, when I figure out my life (does that ever happen?, I doubt it), when I get a promotion, when I meet the right person, when I have a bigger house, when I buy a new car, when I make more money, when I loose weight, when I have more free time, when I settle down, when I retire, when I accomplish x, y and z, etc. But will those things really satisfy? No, you will always want just a little bit more and then, surely then, you will be happy. Nope, still not going to work. So what's the secret?
Instead of waiting to learn patience or being impatient that I'm not yet patient (yeah, I'll let you figure that out), how would it look if I took active steps towards patience? I think the key here is being content. In Philippians 4:11-13 Paul writes "...I have learned to be content whatever the circumstances. I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. I can do everything through him who gives me strength."
So often we think "I will be happy when____" When what? When I get the job, when I figure out my life (does that ever happen?, I doubt it), when I get a promotion, when I meet the right person, when I have a bigger house, when I buy a new car, when I make more money, when I loose weight, when I have more free time, when I settle down, when I retire, when I accomplish x, y and z, etc. But will those things really satisfy? No, you will always want just a little bit more and then, surely then, you will be happy. Nope, still not going to work. So what's the secret?
Friday, May 11, 2012
Fermented Friday: Beer Mac and Cheese
Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation
I think it's about time for a recipe using beer.
Beer Mac and Cheese anyone?
I think it's about time for a recipe using beer.
Thursday, May 10, 2012
Thursday's Thoughts: Procrastination to Patience
Thursday's Thoughts: a taste of what I'm thinking
When I started this blog I had thisorganized plan silly idea that I would start each post a week ahead of time. For example on a Friday I would post a Fermented Friday recipe and then start working on the next one. This way I would actually be making tofu on Tuesdays, writing thoughts on Thursdays, you get the idea. It would give me enough time to edit and change things. I even started a Google calendar planing out which recipes and topics I would work on on specific days. Hahahahahahahahahahaha, yeah right. I knew that plan wouldn't last long. I am just starting to write this late Wednesday night. And I still have no idea what I'm going to write about in the next few paragraphs. Although I have good intentions, I'm also an excellent procrastinator. It's just more motivating at the last minute. Apparently it is still not last minute enough for me to think of something to write about at this moment. Hang on....(check email, facebook, foodgwaker, continue to procrastinate a little longer).....okay I'm back with a topic...
When I started this blog I had this
Wednesday, May 9, 2012
Weird Recipe Wednesday: Getting in Some Green
Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them. My curiosity always gets the better of me.
This week I tried two weird but tasty ways to get in some green veggies. Okay, they're not that weird, at least not to me. Then again I like to eat lots of raw veggies, maybe that's even weirder. Whatever, back to the recipes. If you want a new way to sneak in some veggies how about Brussels sprout chips or zucchini bread granola. Hey, did you know that the "Brussels" in Brussels sprout is capitalized and spelled with an S at the end? Being the terrible speller that I am, I just now realized this, and only because that squiggly red line wouldn't go away no matter how many ways I tried to spell it. We'll get back to our Brussels sprouts in a bit. Let's start with the zucchini bread granola.
This week I tried two weird but tasty ways to get in some green veggies. Okay, they're not that weird, at least not to me. Then again I like to eat lots of raw veggies, maybe that's even weirder. Whatever, back to the recipes. If you want a new way to sneak in some veggies how about Brussels sprout chips or zucchini bread granola. Hey, did you know that the "Brussels" in Brussels sprout is capitalized and spelled with an S at the end? Being the terrible speller that I am, I just now realized this, and only because that squiggly red line wouldn't go away no matter how many ways I tried to spell it. We'll get back to our Brussels sprouts in a bit. Let's start with the zucchini bread granola.
Tuesday, May 8, 2012
Tofu Tuesday: Breaded Tofu Triangles and Balsamic Ketchup
Tofu Tuesday: a quest for tasty tofu recipes
Oh great, this is only the third Tofu Tuesday and I'm already getting sick of it. But, seeing as I'm working on patience, I don't have another topic starting with T (yet), and I've got a few more recipes to try, I'll stick with this tofu thing a little longer. But really, if you have any ideas for a different series please let me know.
Oh great, this is only the third Tofu Tuesday and I'm already getting sick of it. But, seeing as I'm working on patience, I don't have another topic starting with T (yet), and I've got a few more recipes to try, I'll stick with this tofu thing a little longer. But really, if you have any ideas for a different series please let me know.
Monday, May 7, 2012
Mindful Monday: Restless for patience
Mindful Monday: On Monday's I'm going to share what's been on my mind. I by no means have any of this figured out, I'm just thinking out loud here.
Note/edit: I wrote the first part of this post in a pretty bad mood. When I came back an re-read it I almost deleted it and started over. But as the song at the end of the post mentions I figured you might as well see some of the real me. My attitude is back in perspective,well, at least for the moment.
Restless. That's the best way to describe how I've been feeling. And it's not just a "I need to keep busy and do something restless". It's more of an internal restlessness. I feel like a crabby little kid or a moody teenager who just wants it their way and keeps complaining and asking questions. I want to know the who, what, where, when, why and how of my life and I'm having a hard time being patient about it. I'm being selfish thinking about what I want instead of being thankful for what I have. I'm focusing on my life and what's next for me instead of using my time to help others. I see this in myself and I hate it. I'm frustrated that I keep repeating this pattern and I'm restless for change. Dwelling on this only keeps me stuck here.
Friday, May 4, 2012
Fermented Friday: Pizza Crust
Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation
These pictures do not do justice to this pizza crust. Nope, not even close. But since you're on the other side of the screen and the pizzas have already been eaten, they'll have to do.
Pizza making is a longstanding tradition at our house. Traditionally we've made personal pizzas in pie tins so each person can customize a pizza to their liking. After using the same crust recipe for quite a while I've realized it just doesn't cut it anymore. The flour and liquid ratios were way off in the recipe I was using and I always ended up just dumping in more flour until it felt right. So I'm on a hunt for the perfect pizza crust recipe. One that turns out just right every time. You wouldn't think there would be that much variability in pizza crust. Flour, water, yeast, salt, mix, knead , let rise, etc. Guess again, there are tons of recipes claiming to be the last crust recipe you'll ever need. Some have only flour, water, yeast and salt and others add in sugar, oil or herbs. The baking technique also seems to be key. You could go for a pizza pan, pizza stone, bake it right on the rack, grill it, broil it, there's even a way to do it on the stove. Which recipe and method is best? Only one way to find out, try it!
These pictures do not do justice to this pizza crust. Nope, not even close. But since you're on the other side of the screen and the pizzas have already been eaten, they'll have to do.
Thursday, May 3, 2012
Thursday's Thoughts: A Random List
Thursday's Thoughts: a taste of what I'm thinking
I don't really feel like writing paragraphs and my thoughts are pretty scattered today. It's a list kind of day. I like making lists and I like crossing things off even better. This isn't a to-do list that needs crossing off, but a random collection of thoughts I don't know what to do with or feel like expanding on at the moment.
1. I bought new shampoo the other day that's rosemary and mint scented, ahhhh! Yum! Now if I can just find that in a lotion, basil (or maybe even caraway?) would be nice too. Hmmm, what about gum in those flavors? Yeah, maybe not, never mind. Rosemary or basil chap stick?
2. I ran across this recipe for lilac jelly. While I love the smell of lilacs and unique recipes I'm not sure I'd actually eat lilac jelly.
3. I just found a tick crawling on me and now I feel like they're everywhere, eeek. Don't you hate that feeling!?
4. Sunburn is closer to the color of pink watermelon than cherry red. I think I put aloe on three times already today. It was so worth it to be in the sunshine though.
I don't really feel like writing paragraphs and my thoughts are pretty scattered today. It's a list kind of day. I like making lists and I like crossing things off even better. This isn't a to-do list that needs crossing off, but a random collection of thoughts I don't know what to do with or feel like expanding on at the moment.
1. I bought new shampoo the other day that's rosemary and mint scented, ahhhh! Yum! Now if I can just find that in a lotion, basil (or maybe even caraway?) would be nice too. Hmmm, what about gum in those flavors? Yeah, maybe not, never mind. Rosemary or basil chap stick?
2. I ran across this recipe for lilac jelly. While I love the smell of lilacs and unique recipes I'm not sure I'd actually eat lilac jelly.
3. I just found a tick crawling on me and now I feel like they're everywhere, eeek. Don't you hate that feeling!?
4. Sunburn is closer to the color of pink watermelon than cherry red. I think I put aloe on three times already today. It was so worth it to be in the sunshine though.
Wednesday, May 2, 2012
Weird Recipe Wednesday: Savory Granola and Sriracha Bean Dip
Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them. My curiosity always gets the better of me.
Two recipes again this week, one that was okay but not really my thing and one I would make again. I'm fooling around with the formatting on these posts so you will need to click "Wait, there's more! Click to keep reading..." at the bottom to see the rest.
I've always wanted to try making savory granola, but never got around to coming up with a recipe. I was thinking more along the lines of tomato basil or lemon rosemary but then I saw this recipe for Thai Peanut Granola. I made of few substitutions (of course) so I wouldn't exactly call it Thai but it was definitely savory as opposed to sweet. The end result had more of an Asian flavor profile.
Two recipes again this week, one that was okay but not really my thing and one I would make again. I'm fooling around with the formatting on these posts so you will need to click "Wait, there's more! Click to keep reading..." at the bottom to see the rest.
I've always wanted to try making savory granola, but never got around to coming up with a recipe. I was thinking more along the lines of tomato basil or lemon rosemary but then I saw this recipe for Thai Peanut Granola. I made of few substitutions (of course) so I wouldn't exactly call it Thai but it was definitely savory as opposed to sweet. The end result had more of an Asian flavor profile.
Tuesday, May 1, 2012
Tofu Tuesday: Say Goodbye to Soggy
Tofu Tuesday: a quest for tasty tofu recipes
Just a warning, this one's kind of long. But stick with me there's a lot to learn and it actually is interesting despite the fact that it's tofu. Prepare to discover something new. If nothing else take a look at the pictures and see if you can guess what's going on.
I think what gets me about tofu is the texture. I'm a texture person and tofu is just so, I don't know, soggy? It could be I'm buying the wrong kind, not pressing it long enough, or haven't found the right way to prepare it. While it's not difficult to change the outside texture of the tofu, the center is often still "raw" so to speak. I don't want to eat a nicely crusted piece of tofu that is still soggy and tofu tasting in the center. I don't want to take a forkful and think, "oh this is just a slab of tofu trying to be something else." No, I want to take a bite and think about the flavors in the dish without even noticing that I'm eating tofu. This will take some trial and error. I'm looking for a fail-proof method but also want to try out recipes for different marinades, sauces, coatings etc. As of now, I'm going to try both at once to speed up the process. I can only take so much tofu. (Who knows, maybe all these tofu experiments will bring me full circle back to meat.) I'm also cutting recipes in half so I don't have as many leftovers. Feel free to double the recipe if you're using the whole block of tofu, plan to feed a few people or want leftovers.
Just a warning, this one's kind of long. But stick with me there's a lot to learn and it actually is interesting despite the fact that it's tofu. Prepare to discover something new. If nothing else take a look at the pictures and see if you can guess what's going on.
I think what gets me about tofu is the texture. I'm a texture person and tofu is just so, I don't know, soggy? It could be I'm buying the wrong kind, not pressing it long enough, or haven't found the right way to prepare it. While it's not difficult to change the outside texture of the tofu, the center is often still "raw" so to speak. I don't want to eat a nicely crusted piece of tofu that is still soggy and tofu tasting in the center. I don't want to take a forkful and think, "oh this is just a slab of tofu trying to be something else." No, I want to take a bite and think about the flavors in the dish without even noticing that I'm eating tofu. This will take some trial and error. I'm looking for a fail-proof method but also want to try out recipes for different marinades, sauces, coatings etc. As of now, I'm going to try both at once to speed up the process. I can only take so much tofu. (Who knows, maybe all these tofu experiments will bring me full circle back to meat.) I'm also cutting recipes in half so I don't have as many leftovers. Feel free to double the recipe if you're using the whole block of tofu, plan to feed a few people or want leftovers.
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