Our Halloween… over at my parents house on Woodhaven, of course. 🙂 We had a pretty good turnout, but still had one whole bag of candy leftover at the end of the night. We watched HalloweenTown, but not HocusPocus because my children have decided to rebel and say they “hate” HocusPocus. Ah well, at least we had the traditional Taco Soup.
I had an early brunch with a dear, dear friend of mine this morning. As we sat in her sweet little breakfast nook with tea, boiled eggs, and stollen, we chatted about how the year was going and she asked me what I was doing to nurture myself. Honestly y’all, I babbled out an answer full of things that made her go “THAT’S what you find nourishing?” Things like scheduling things, making sure everything had a task associated with it, being better organized, etc. She expressed a bit of doubt with my methods, but being the gracious hostess she is, she just let it go and the topic moved onward.
I got home a while later and really started thinking about it. I am not really a planner. Oh, I try and try to be, but in the end every plan lasts a few days and then I scrap it. So I spent some time just meditating on the idea of nurture and what it meant to me.
Here’s what I came up with:
- Nurturing me means extra time around everything so I can digest experiences. Yes, that means a bit of planning, but it is soooo good to have time around things and not just be chock-a-block busy.
- Nurturing me also means time for music, which I have not been making. The words “I haven’t played the piano since I got these progressive lenses” slipped out of my mouth and now that I’ve ruminated on it, I got the glasses in January (9 months ago) and haven’t really touched the piano since my mom died. Hmmm….
- Nurturing me means time to read. I have “Time to Read” in my Habit Tracker, but how much have I really been reading? None. Like one day a week, which is very close to none for a Lisa.
- Nurturing me also means eating foods I actually like. My husband is very good about cooking dinner, but he is very bad about making food that I really am fond of. Part of that is that the kids hate everything and part of that is that we really, Nick and I, have a totally different palate. I’ve been cooking my own lunches this week and eating all the things I love, like mushrooms and onions and zucchini and sweet potatoes and cabbage, and have been so happy at lunch time!
Anyways, that’s what’s on my mind today. Time to go eat the mushroom/onion/zucchini/feta dish that’s been sauteing while I type. 🙂 Hope y’all have a good afternoon!
I made a really delicious breakfast casserole this morning. Our picky eaters are out of town, so we are able to eat mushrooms and onions again. Let the rejoicing begin!
- 1/2 of an 8 inch round onion focaccia bread
- 5 large eggs
- 1.5 cups of milk
- 1/2 tablespoon ground mustard
- 1 tablespoon Italian herb mix (mine has oregano, thyme, sage, rosemary, and marjoram)
- salt and pepper to taste (mine was light on salt and heavier on pepper)
- 1 long piece of beef sausage (from those that come 2 to a package)
- 4 ounces of sliced baby bella mushrooms
- a few dashes of parmesan cheese
- 1 cup or so of shredded cheese, this time I used a Colby jack/Monterary jack, next time I’m trying feta
- Pre-heat oven to 350 degrees. Spray an 8×8 in casserole with your favorite oil.
- Whisk eggs, mustard, and milk in a bowl.
- Cut foccacia into 1 inch chunks and place in bottom of casserole.
- Pour egg mixture over it and set it aside.
- Slice mushrooms, not too thin, into 1/2 inch or so sized pieces.
- Cook mushrooms with the Italian Herb Mix and salt and pepper until they are nice and yummy.
- Slice the sausage while the mushrooms cook, then when the mushrooms are just about done, add the sausage to the pan and cook for a few more minutes.
- Pour the mushroom-sausage mix into the casserole, giving it a bit of a stir to incorporate the mushrooms and sausage a bit into the bready goodness.
- Sprinkle the parmesan cheese on first, then the shredded cheese.
- Bake for about 35-40 minutes. Let sit for about 10 minutes before cutting into it.
It was delicious! 🙂
Had this beautiful realization today that I could cook all those veggies that I love that the kids don’t during my lunch time. 🙂 Like onions, mushrooms, cabbage….Why have I never thought of this before?!?
You know me and my muffin experiments. Today I was trying to make healthier ones that tasted good and were a bit more fiber and protein filled (no one ate veggies yesterday because we were away from home and the food choices were not ours and today is a LONG day). The kids ate these super fast and raved about them.
Preheat oven to 400F.
1 1/2 cup generic white flour
1/2 cup chocolate flavored protein powder
1 serving scoop orange flavored fiber powder
1 TBL ground flaxseed
1/4 cup sugar
1/4 tsp kosher salt
1 TBL aluminum free baking powder
1/2 cup semi-sweet chocolate chips
1/2 tsp orange flavoring
1 cup 2% milk
1 large egg
2 TBL expellier pressed canola oil
Mix the dry and wet separately, then combine, scoop into greased muffin tins, and bake for 12 minutes or until nicely browned on top. These get pretty brown and slightly shiny, unlike my regular muffins.
Our Secret Somebody sent us another gift in the mail. Nick looked at it and said “We don’t need another waffle maker. What are we going to do with it; it’s so small.” This was my response. (Two kids have already been through and eaten the other 2/3 of the pile)
I’ve been struggling with making lunches and snack interesting again. I’ve looked to Pinterest and Food Network and Bento Mama home pages. I’ve tried so many different things. Some, like the pizza bagels (easy peasy: toast a bagel, put it in the lunch box, add a tub of pizza sauce and a tub of shredded cheese and send to school for kids to assemble) and the Turkey/Cheese Skewers (with festive skewers ordered online) have been instant hits. Others, like the Cherry Angel Food Dump Cake (again, easy: dump one can cherry pie filling into greased 9×13 pan, dump box of angel food cake mix on top of that, dump one stick of butter on top of that. cook for 40 minutes at 350 degrees), no one loved (it fizzed in your mouth. it was disturbing).
Today I made a version of Puppy Chow that I’ve taste tested before the kids get home. It’s got chocolate and peanut butter and bits of dried fruit and random dry cereal. It has a couple substitutions for kids likes/dislikes, but I’m still thinking it won’t be a hit. Or maybe it will be. I just don’t know.
Here’s the story: on Wednesday morning, I went to my friend Stephanie J’s house for coffee. She served the MOST DELICIOUS coffee cake EVER. It turned out to be a recipe one of the neighbor’s had given her…and she had used figs that another neighbor had given her to make it. Wednesday night I was over at the (recipe) neighbor’s house for a wine tasting party and asked for the recipe. She laughed and introduced me to Debbie, who is her “neighbor” at work who had given HER the recipe. Hence the name Neighbor Bread. So I posted about it to facebook and this recipe now has a following. I’m posting it here in slightly edited form (It was originally sent in to a newspaper and “my” copy of it has the newspaper bit at the top, with bits crossed out, underlined, and whited out & written over, with copious notes at the bottom.).
AKA Fresh Fig Bread with Sherry
Spread the slices with cream cheese or butter and serve at breakfast or teatime, or for dessert. Moist, sweet, and lightly perfumed, fig bread goes well with tea, apple juice, or sherry.
|1 ½ cups stemmed and coarsely
chopped ripe dark or light figs
|1 teaspoon each ground cinnamon and baking soda|
|¼ cup dry sherry||½ teaspoon each ground nutmeg and salt|
|1 2/3 cups all-purpose flour||1 ½ cups sugar|
|½ cup chopped walnuts||½ cup salad oil|
|2 large eggs|
Combine figs and sherry; let stand at least 15 minutes. Mix together flour, walnuts, cinnamon, baking soda, nutmeg, and salt.
In a mixer bowl, beat sugar, oil, and eggs to mix. Blend in flour mixture; gently stir in figs and sherry. Pour batter into a well-greased
5×9 inch loaf pan. Bake in 350 degree oven until bread feels firm when gently pressed in center, about 1 ¼ hours. Let cool in pan 10 MIN. Invert onto rack to cool. Slice to serve. To store, wrap airtight and keep at room temperature up to 4 days or freeze for up to 1 month. Makes about a 2-pound loaf, or 12 servings. —Lee Jordan, Concord, California.
Notes on page from Connie (as passed on from her friend Debbie):
-can substitute port for sherry (or marsala)
-if using “cooking sherry” omit the salt
-place wax paper along bottom of pan & grease generously
-takes about 16-17 small figs, or 2 cups untrimmed figs
-can substitute pears for figs (takes about 3 pears- peel them)
-maybe add extra yolk if using pears.
Hope you enjoy it as much as I did. 🙂
So it’s four days until payday, I promised the kids muffins, and I’m out of everything I need. Items subbed: brown rice flour for regular white wheat (made them crumblier), yogurt for milk (made them tangier), baking soda+cream of tartar+corn starch for baking powder (I didn’t notice any difference), butter for oil (yum), and mini loaf pan for muffin pan (fun!). They practically aren’t muffins at all! But they’re yummy anyways. 🙂 BTW, I went here for help with the substitutions. Love that site!
I’m adding to this post as I go on today. Seemed like fun!
- My bedroom & bathroom before (the parts I’m working on today only):
My spouse is home for lunch, but he is very busy preparing things for dinner. Apparently it is multi-step and I will need to assist as well. Yay?
I just mashed potatoes for the first time ever. It was smushy. Then I added stuff to them. They smell good. 🙂 I am supposed to wait to eat them for dinner. Hmmm….
And that’s the end of that, because I’m having weird back spasms now. I have definitely overdone it today.