EPIPHANIES CAN LEAD TO RESOLUTIONS

I too like the idea of having even one epiphany, especially as the New Year begins. Epiphanies can lead to resolutions and one of my resolutions is the follow through it takes to bring those Epiphanies to life.  While I don’t make a specific resolution list as I believe that can be a key to failure, I do make lists of the things I need to accomplish as a whole!


Here’s an very incomplete, but great beginning to the list of resolutions/epiphanies/ultimate goals I want to address in 2012:

  • Make most, if not all of next year’s Christmas gifts by hand and tailored to each person’s likes/dislikes
  • Get my kitchen in order ~ I used to (before the nightmare of the house came to life) make my menus a month in advance. This was really helpful to our budget also. If a recipe called for half of an onion on Monday, I’d make sure to follow it with a recipe on Tuesday that called for the other half. During that time we tried at least 1 new recipe per week so I could try to empty the shoebox (my husband just reminded me that there 3, not “1” of these) FULL of recipes that I’d cut out from newspapers, magazines and such. That never worked because I always filled it right back up, but now it’s overflowing and desperately needs thinning out!!!!!!
  • Limit my craft & fabric purchases to ONLY the items I need to make things using mostly materials that I already own and finish ALL the quilts that are already started.
  • Take a walk daily (weather permitting or not) OR AT LEAST use the treadmill, it’s already here after all!
  • Force myself to eat breakfast ~ today was a bowl 1/2 Cheerios & 1/2 Special K with  bananas.
  • Continue my volunteering efforts, even if it’s just a home project for something I already support.

  • Write some freelance newspaper/magazine articles
  • (Here’s the big scary one I’ve avoided for more years than I care to admit) I will write the novels that have been swirling in my head and doodled on paper for years. I have the plots, characters, synopsis and the settings. I’ve conversed with the characters like they are old friends and family, I’ve developed the towns, supporting characters and walked through the houses and buildings like I built them myself. I know everyone’s likes, dislikes, personality traits and idiosyncrasies. I know all the dogs in town and who rides their bike to work or walks. I know how deep and blue the lakes are and how clear the night sky is so much so that all the stars sparkle bright and appear as if you can reach up and pull them down. All I need to do now is capture it all on the blank pages between the colorfully bound covers that I can see so vividly
  • Try to sell my screenplay (inquiry letters are written and the 1st couple dozen rejection letters are making for a great book).
  • Find a publisher for the cookbooks I’ve written.
  • Try a New Recipe each and every day.
So… I scared myself a little (okay ~ a lot) with this list. But remember, the age-old question truly is:
“How do you eat an elephant?” And the answer will always be ~ “One bite at a time!” Some bites will be smaller than others, but that’s okay too!
Happy New Year, one and all, and may you too see the light to your epiphany!

SWEET CORN SOUP

Until recently Chilis restaurant had a sweet corn soup that was fantastic!  Then they took it off the menu and I was forced to try and recreate it!  I am very happy with the results. Today I made a grilled turkey and cheese with caramelized redonioons – YUM!

 SWEET CORN SOUP
Safflower oil
7 ears sweet white corn, kernels removed
1 large leeks, whites only, chopped
1 small Vidalia onion, chopped
1 tablespoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
4 cups chicken broth
1 cup + 2 tablespoons heavy cream
3 tablespoons water
3 tablespoons cornstarch
Juice of 1 lime

  • In a large stock pot saute’ the corn, onion and leeks until translucent. 5 minutes or so.
  • Add sugar and cook a few minutes more.
  • Add stock and bring to a boil.
  • Reduce heat and simmer 45 minutes or so.
  • Add heavy cream and simmer 15 minutes more.
  • Whisk together water and cornstarch until well blended.
  • Add lime juice, salt, pepper and cornstarch mixture until well blended.
  • Puree and strain.
  • Enjoy.

FRIDAY FILL INS ~ I’M BACK

FFI

Happy New Year to all of you!!! And…here we go!

1. Wait, wait I’m a day behind. LOL I thought today was Thursday – I am SO off this week!!.
2. This year’s holiday season is a little different.
3. In addition, I’m making another major move soon.
4. BACKWARDS is the way we do it here!
5. At the end of the year, I like to clean out my closet and drawers so I have a fresh start to the new year..
6. A FRESH START is one of the things I’m looking forward to in 2012.
7. And as for the weekend, tonight I’m looking forward to movies with hubby, tomorrow my plans include celebrating with friends and Sunday, I want to get that fresh start on the new year!

Grilled Potato Rounds – Fire Day Friday

A simple side dish to go with just about anything.  These little babies are good in the winter, summer, spring, and fall.  And if you can’t dig your grill out this time of year, no worries, you can easily do these on an indoor stove top grill, or in a 425 degree oven (about the same amount of time, but keep an eye on them).  Either way you do it, this will definitely become a family favorite.



Grilled Potato Rounds
Created by Jenn’s Food Journey
Printable Recipe 
Ingredients:

1-2 russet potatoes (depending on the size)
extra-virgin olive oil (about 1-2 Tablespoons)
2 large garlic cloves
salt (I used either Kosher salt or sea salt)
black pepper

Directions:

Scrub potatoes under running water.  Slice into 1/4″ disks.  Place in a pot and cover with water.  Slice the garlic cloves into quarters and place in water with potatoes.  Over high heat, as soon as you start to see the water bubble (even just a little), set the timer for 5 minutes.  Immediately remove from the heat and run quickly under cold water.  Drain completely.  Cover potatoes with olive oil.  (I start with 1 Tbls and add until nicely covered.)  Season liberally with salt and pepper. (I sometimes use cayenne pepper or Italian seasoning too, depending on what I’m making.  The point is, you can use any seasoning you desire.)  Toss to combine.
On a preheated grill (medium-low to low), place the potatoes directly on the grates and grill for 15-20 minutes, turning frequently to reduce burning.  When finished, potatoes should be crispy on the outside and still nice and tender on the inside.  Remove from grill and season with more salt and pepper if necessary.  Enjoy!