Slow like Snail

Slow. Snail slow. Snail mail slow.

Sometimes waiting is the hardest part. Waiting in traffic, waiting for the coffee to percolate, waiting for vacation, waiting for a life changing email, waiting for the next big adventure. Things move slow and are often beyond the reach of control. Control is comforting. I am by no stretch of the imagination a control freak but I do have a hard time being patient.

There is just so many great things in the works right now in our lives. I can hardly contain myself with excitement. Our hopper is full and we are about to crack it wide open.  Our future is increadibley promising and as much as I would like to move on I need to realize and embrace the fact that I am here in the desert now with free time that I need to utilize to the fullest. I need to make myself a better person today to ensure that tomorrow is just as great. I need to get our present ducks in a row to make life simplier in the coming months.

In life there is always room for improvement, forward movement with every experience, growth with every mistake. Life is not perfect, there is a wrinkle in every plan, there is a hole in every dam, there is a crack in well used armor. I like to think of this as the human element, life. At the end of the day, when the head hits the pillow and soft bed holds my weight, the weight that I have carried with me the entire day all I want to know is that I tried hard at what ever I engaged in with the few precious hours I was gifted that day.

 

Life doesn't always go as planned. If you take a successful business as an example, they are successful for two reasons. These two reasons can be applied to the business of living, the day to day activities that fill our hour. Success thrives with a plan. A goal is a healthy means to create more ambition that often gets sucked by the mundane tasks that fill our time. Have a plan. Have a plan that is open and encourages change. Stick with me, a plan is wonderful and incredibly useful but plan for that plan to change. Nothing goes as planned. There is growth and learning, accidents and failures, the human element. Accept change and adapt your plan accordingly. Be open to change. With these two ideas working together, leading a meaningful life is just that much easier.

 

Personally I need a plan or else I get too excited about one particular thing that I often miss the forest for the tree. I need a plan to create focus in my life that seems to be lacking cohesiveness and direction. I am a work in progress, my plan is a work in progress and I am accepting the changes that are occurring. 

Head Above the Sand

True story coming at you.

I was really excited to follow through with some potential jobs this morning until I realized they were all scams involving identity theft.

So I added twice as much chocolate to my coffee as I usually do this morning thing that would help perk me up. Then skipped the gym. Neither of those choices helped. I also poured maple syrup all over my oats, maple syrup and oats creates a smile on my face and was a legitimate attempt at satisfaction. I thought I had dripped some sticky syrup on the table as I surfed the internet for the elusive career. I wiped it up with a classy finger to the mouth move. GAG! This was not fresh Vermont maple syrup, it was some substance strewn on the table that J used to fix his bike with yesterday. It was nice knowing you, my stomach is probably rotting right now.

Most days I could just shake this nonsense and not eat the entire pot of oats that I had intended to last the week. The problem is that we got rid our mattress yesterday - then went to buy another one. The store I wanted to get the futon from didn't have a queen size. We went home and ordered it online. I like to get lots of sleep. So does J. We didn't sleep last night.

Our mattress doesn't come for 15 days.

After the lack of planning in our replacement bed, we were thinking ahead we blew up our trusty air mattress before we went to drank beer, eat cheese filled bacon wrapped peppers and crab dip while watching football. We came home tired, I drank too much wine all weekend and felt like I could sleep for a good 15 hours, gingerly nestled on to the air mattress and fought falling asleep for 15 seconds. I was in a far away land of gum drops and sugar plums when I suddenly felt the wooden slats of our bed frame holding my body all of 15 minutes later. PppppSSSSsssssTTtttttt. Air mattress minus the air. J ran to the couch and curled up on the floor. Enough said.

We live in the desert - there are bizarre and freak windstorms. Strong windstorms. There was a windstorm last night that kept me awake while I tried to sleep on the floor. I caught up on at least six This American Life  episodes all night while cuddling with Natasha in her bed.

Up Next:

Crab Stuffed Mushrooms

Lovelies

 

Fall is upon us, it seems to come and go in a blink of an eye or the gusts of wind that bring in winter. The leaves have been rich, vibrant, exploding with color. The desert is beautiful this time of year. The temperatures are tolerable, the days are crisp and often sunny.

  

This is the second cat I want - it lives somewhere between our house and Bateman, just where it belongs. 

Our apartment is full enough already.

My days are filled with walks with the wonderful little pup. Across the street from our apartment is Bateman Island, it is a great little nature preserve. Natasha and I walk here every weekday and where these pictures are taken.
A perfect Fall morning.

I have found beauty in the desert. I enjoy blue sky - it really isn't that hard to do, as you can tell.

I enjoy all the different stages of fall, from the first few leaves that start to change. The cringes I make when I must say good by to the summer and prepare for a long cold season.

Then to a full explosion of color. Colors that burst with fierce hues of gold, reds, yellows, oranges and browns. Contrasted by a blue sky - and here here in the Tri Cities, blue rivers.

Then the leaves fall to the ground and the same routine ensues, my bike tires rip through the sea of crunchy potential compost, I look for Natasha's poop disguised in the leaves (not my favorite adventure), I am reminded cross country practices years ago that always occupied the fall season, I enjoy the last of the fresh produce and squeeze any last outdoor adventures because I hate cold wet weather in which I retreat to the gym.

Here is to a long winter in a new place and new hobbies.

Monday, one the right foot

The best path to happiness is learning to change as rapidly as life does

Don Miguel Ruiz

Peanut Butter Cupcakes

I could not have been more blessed with great in-laws. I am just saying - this picture explains it all...

Mama B was here for a long weekend and her other half - Bill - held down the farm back in Texas - and had a birthday!

I have been so welcomed and loved by this family that it brings me to tears just thinking about it. They are so generous, kind, Southern, and a hoot with a witty sense of humor that has been magnified in J.

Things have worked out for me. I am blessed.

Bill and the family has a tradition of big October bashes - family - friends - co workers - food - fires..... to celebrate everything in general and of course the said birthday. I have made it out a couple of times and been shown true hospitality.

This year has been busy, we relocated, J is working a big new project and the timing didn't work out. The fall is the perfect time to be in Texas because it is on the cusp of a gnarly winter and just mellowing out from a scorching summer.

Instead of a barn burner - Texas style, I made cup cakes - mini style.

Here is a birthday cup cake to a great father - in - law! Cheers!

As for the cup cakes.... yeah I admit - they do the trick, it is the whole peanut butter/chocolate combo that puts them over the top.

They really are just perfect - I recommend mini cupcakes, because they are trendy and if you are like me, I always think that having more than one is way more satisfying. When they are mini - you can have four and it is totally okay.

 

CHOCOLATE PEANUT BUTTER CUPCAKES
Recipe adapted from Dejour

makes 24

• 2 1/4 cups all-purpose flour
• 2 cups cane sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 2/3 cup canola oil
• 2 teaspoons white vinegar
• 2 cups cold water

1. Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.
2. In a large bowl, sift the dry ingredients together.  Set aside.
3. In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
4. Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet.
5. Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
6. Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

For the frosting:

enough for 24 cupcakes

• 8 oz. cream cheese, at room temperature
• 4 tbsp. unsalted butter, softened
• ½ cup creamy peanut butter
• 3¼ cups confectioners’ sugar
• 1 cup frozen whipped topping, thawed

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy. Refrigerate for about an hour. Frost cooled cupcakes as desired.

Time for a little comfort smothered in gravy & a few tips

I guess that I can take my pleasant little life a little for granted at times, can't we all.

What I have learned: Never stop trying - ever. Even if you are trying - yep, most likely it isn't good enough and we can always do better. Always do your best. Our best is the greatest gift we have.

Feeling like a needed something more for both J and I, some time in the house, and a home cooked meal, I open the fridge, turned on the oven, pulled out the mixer and went to town (actually didn't got to town for a change....sorry...). I even turned down a bike ride in hopes that a good home cooked meal will have healing properties of its own.

One of the fondest dishes that my Grandma ever made was a pot roast with potatoes, carrots, and onions in the drippings, then smothered in pan gravy.  It is one of those country staples - meat and potatoes. It warms and satisfies from the inside out.

When I was still in school, my parents would often send me to spend a few days with Grandma. I would park it at her house, eating, sewing, doing anything new that she saw while watching Martha Stewart, drinking coffee, watching Golden Girls, Wheel of Fortune and Jeopardy, and playing in the gardens. If only I could go back..... snapping my fingers...... clicking my heals.... still here... instead of trying other means of time travel, I decided to roast my own chicken, make some gravy and then bake some scones with both cheese and apple speckles.

These are all things that would tickle Carol and in turn this meal is already healing my heart and I can just hope that it works on J. The say the way to a man's heart is through his stomach.

Today's cooking lesson(s)! To be honest.... there are a few!

So in order to "get to a man's heart" he need not be poisoned! So if you are advert to cooking meat as much as I am you probably need a refresher on when meat is done. Do a little research before you start cooking. I would rather not eat meat that is dry and chewy but I kind of want to puke at the sight of raw chicken on the table.
When is a chicken fully cooked you might ask......

OK, you have gone through roasting the darn bird, basting, making sure it is up to the proper temperature, and the whole nine yards, it is on the table.... how the heck do you cut into the limp bird? Yeah - I really don't eat a lot of meat.... 

Gravy......hmmm..... I know I like it if it is done well. This will take practice.

I plan on sticking to things I understand better such as vegetable dishes and.....

On to something that I know a little better - BAKING!

Over at my favorite cooking blog, Smitten Kitchen, she just let the cat out of the bag about apple cheddar scones. Since I live in the midst of apple heaven and it is harvest season, I found myself with a box of apples. I can eat nearly my weight in fresh apples every couple of days, the box I got were not that inspiring for eating. I made a batch of ginger apple sauce and saved a few for scones.

At the time I made these I had a block of chili cheddar cheese and finely grated it. I think it worked out just fine, although white cheddar is more pleasing to the eyes and the palate. I also suggest cutting the apples into smaller pieces than what I have show, possibly the size of dice.

Since I am on a roll thinking that I know how to tweak recipes, I would make one final change! I would skip the scone wedge idea and go for a round biscuit shape instead. Next time I will once again plop the dough onto a very well floured surface pat the dough to about an inch and a half thick then tearing off three inch or so diameter pieces and form into disks.

There you have it! Take it or leave it. I will take baked goods, savory or sweet, over meat any day of the week!


Apple and Cheddar Scones

Adapted from Smitten Kitchen

Barely tweaked from The Perfect Finish

Makes 6 generous scones

2 firm tart apples (1 pound or 2 454 grams)
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
1/4 cup (2 ounces) heavy cream
2 large eggs

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.

Peel and core apples, then cut them into one-sixteenths. (chunks, not slivers.) Place them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.

overmix.

Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.

Do ahead: Scones are best the day they are baked. However, they can be made ahead of time and stored unbaked in the freezer until you need them. Simply brush them with the egg wash and sprinkle them with sugar, and bake them still frozen for just a couple extra minutes. This way they are always freshly baked when you want them. These scones were passable on day two and terrible on day three.

A new dawn

Good for the body is the work of the body, and good for the soul is the work of the soul, and good for either is the work of the other.  

~Henry David Thoreau

A step out my door in the morning - as I rise early to greet the day.
Just another walk in the park.
Make it a great day.
M.

Bounty of the sea

There is something waiting for me on my front poarch. I know it is well before noon and I am dreaming of food already.

"Well, let's face it" as my Grandma would always say, I have all weekend and I must keep myself busy and to do so I am going to write cook, test, write. I have not had a drive like this in a long time and I am hoping on board and riding this train and I can't wait to see where it takes me. In an attempt not to talk about my knee and how lame crutches are, I am going to talk about food, read cookbooks and blogs, and write about it.

Back to what is waiting for me when I get home. My parents were lucky enough to relocate to a beautiful new location in Birch Bay. I am talking the perfect place, right on the water. My dad spends his free time combing the beach for "treasures" as well as digging clams, fishing and catching crab. I reap the benifits of this, a great vacation spot, and constant FRESH seafood and polished gems. My dad dug clams this week and is sharing with me, delived to my door as I work.

Heather and Brandon's beautiful little girl, Maddy.

During the summer months their beachfront property is heavenly, there really is not a better spot to have a picnic, party or beach fire. This is a photo of last summer as family gathered around sucking down fresh clams.

The beach is so much more interesting through the eyes of a wild three year old (Grady, Heather and Brandon's son). Hours can pass and you realize that there is an infinite world located under rocks.

Dinner and a peek at what it looks like out their windows.

The photo and recipe can be found at: http://allrecipes.com/Recipe/Cioppino/Detail.aspx

I love shellfish and when I see it on a menue I have a hard time ordering an entree because I am as happy as a clam (**sorry**) to eat a plate of steamers. I have been known to cook a huge pot of steamers and eat them over the kitchen sink, leaving a bowl of shells and J. wondering how I could of ate all those while he took a short nap. I love seafood that much.

This weekend I resolved myself not to devour the clams but to branch out and make one of my favorite dishes, incorperating the fresh clams, hand delivered to my door.


Cioppino
Ingredients

3/4 cup butter

2 onions, chopped
2 cloves garlic,
minced 1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed

Directions
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Anniversary!

With our recent trip to Tennessee and the excitement surrounding the "reunion" of John's side of the family.... a very important day just kind of slid by.
Now almost a week later it is time to do it some justice. John and I have been married two years on February 13, 2009. My what a journey it has been and I know that the path ahead is filled with adventure, love, kindness, thrills, and what ever fills the gaps. Lord knows what can fill the gaps.

John proposed to me Christmas day 2005, two months later, a random date in February, we were surrounded by family and Dale, in a small beach town on the Pacific Coast of Mexico. For a week we celebrated and lived it up in a casa right on the beach. No fuss, no frills, just us. PERFECT!

I am happy to say that I have married my best friend. Everyday I grow closer to John, I am impressed and inspired by his attitude, passion, compassion, and zest for life. I know that our future is going to be a bright one. He is my soul mate.

Here we are, two years into our marriage, our first house under our belts, gainfully employed, it is the real deal. I won't lie, the transition from free spirits, living in a van while traveling, climbing at the drop of a hat to the 50 hour week jobs, responsibility life hasn't been the smoothest. I can stand up tall and proud and say that I wouldn't have wanted to take this journey with anyone else.

Here is to two years and many more to come!