Category: MISC

Minamalist in the Making

Martha from Minimalist in the Making asked me to write a post for her.  I was initially at a loss, but then realized that the topic really fits my recent mindset.

Martha and I met several years ago and hit it off and have been fast friends since.  We have similar interests, beliefs and values.  We have begun two separate blogs together that we feel are successful, but still life overwhelms you and things change.  That change has happened to not just me, but also Martha.  Some of it I believe is happening to many of us just because of the state of the world, but for me it’s deeper.  Taking care of family has had a deep impact on me, but deeper yet is the cancer.  Ironic, but I got my quarterly test results today and they are “in range”, a good thing, but still mind altering as you deal with the materialistic side of life!!

Below is my post I submitted to Martha.  Please stop by and see what she has to say and what her other guest posters have to say.  You may find that this is a topic that affects you too!

Life can change in a heartbeat.  Ever hear that phrase before?  I always did, but wasn’t sure what it really meant – until recently.  Because of our travels around the country to care for family members and in search of a VA solution to red tape topped off by our extended stay in Texas because of my Ovarian cancer we have learned to live without many things.  Those things are all in storage collecting dust.  Every month I pay the bill to store these things.  The things in storage are/were our prized possessions.  The things still in the house are the pragmatic items.  When it comes right down to it, we don’t really need any of it.
My search for minimalism really began with my cancer diagnosis.  I thought of all the unfinished projects, unread books and cherished family items that the boys would have no clue about without my notes and how I didn’t have time to write out all those notes.  Then I thought about those same family items and wondered if anyone after me really cares about them?  Tradition just doesn’t seem to be a strong point with boys in particular, but also with today’s generation.
Our goal was to get back west with family so we came home to the snowy north with just what we had acquired along the way via a moving company that was a part of a huge scam, but that’s another story yet.  Besides being a scam that we are filing charges against, they lost furniture and boxes and have no remorse or desire to find them.  They just want to throw money at it. The insurance doesn’t begin to cover the damages to family pictures or missing furniture.  In my younger years I would have been devastated by this.  Now I just shake it off, deal with the paperwork and move on.  In the big picture things just aren’t worth the effort to get all worked up.  Maybe it’s my new lease on life, but either way I’m ecstatic to get my minimalist life going!
Our goal was to finish a few projects and sell the house.  Things happen all the time that change our (collective term here – you may be next) grand plans.  You know the old saying, “Man plans, God laughs”.  Well He’s having one heck of a belly laugh on my account.
                                                  
Years ago when we first started out, hubby and I rented a small cabin  (small closet, single bed, couch, refrigerator, small table and a TV) in the mountains near Los Angeles.  It was an old officer quarters – hot in the summer, cold in the winter and simple!!  We had some of our happiest early moments in that cabin and have joked over the years about how we’d do it all over again.  More than ever I’m convinced that I want less, less and less!!  We’ve decided to sell everything we can and start a simpler life!

RITZY CARROT & BROCCOLI CASSEROLE

Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo) and removed the yucky for you condensed soup.

RITZY CARROT & BROCCOLI CASSEROLE
4 medium carrots
2/3 cup water
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
pinch cinnamon

  • Wash, peel and slice carrots diagonally.
  • In a saucepan combine the water, salt and sugar.
  • Add carrots. Bring to a boil.
  • Turn down heat to simmer and cook until JUST tender crisp.
  • Drain.
  • Toss with butter and cinnamon.

6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/2 cup mayonnaise
1 Jumbo egg
1 small Vidalia onion, chopped
1/2 cup grated cheddar cheese
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs**
4 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Cook broccoli in boiling, salted water or steam until JUST tender.
  • Drain well, cool slightly and toss with carrots and onions.
  • Layer into a greased 9×9 baking dish.
  • Top with cracker crumbs.
  • Melt butter in bottom of saucepan. Whisk in the flour until smooth.
  • Add the chicken broth, milk, mayonnaise and egg, whisking until smooth.
  • Pour over broccoli mixture.
  • Cover and bake 40 minutes.
  • Top with cheese and bake uncovered an additional 10 minutes.
  • Let stand 5-10 minutes before serving.
**I love to substitute Keebler buttery garlic club crackers and add a few cloves of garlic!

GARLIC AU GRATIN POTATOES

GARLIC AU GRATIN POTATOES
1 teaspoon garlic powder
4 tablespoons butter
2 cloves garlic mincecd
2 pounds potatoes, washed, and sliced thin
1 1/2 cup shredded Gruyere cheese
1/2 cup extra sharp cheddar
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cup VERY warm 1% milk
1 heaping teaspoon Better than Bouillon Beef Base

  • Preheat oven 400 degrees.
  • Grease baking dish and then dust it with the garlic powder.
  • Dry the potatoes on paper towels.
  • Layer the potatoes and cheese alternately finishing with a layer of cheese.
  • Whisk together the milk, garlic, beef base, salt and pepper.
  • Gently pour the beef mixture over the potatoes, coating them evenly.
  • Bake 45 minutes or until potatoes are tender.


Mexican Cookies – Cooking With Chaya

I had no idea what I wanted to share with you but after making these simple cookies, my path was obvious.  This chocolate cookie fills your mouth with the sense of chocolate melting.  The chocolate is not melting but that cookie could have fooled me.

The secret of this cookie is the cayenne and I would put in, more than I did.  It needed a real kick.  On the other hand, if it is only a chocolate cookie, you want, don’t worry about the amount of cayenne.  I would make this, at any time, without the heat.
Mexican Chocolate Cookies (adapted from Cooking Light)

  • 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
  • 3/4 cup all-purpose flour 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • Dash of black pepper
  • Dash of ground red pepper
  • 1 1/4 cups sugar 
  • 1/4 cup butter, softened 
  • 1 large egg 
  • 1 teaspoon vanilla extract 
  • Cooking spray 

Preparation

    • Preheat oven to 350°.
    • Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. ( I melt for 25 seconds and check it.  I would be afraid to go with a minute on High.) Cool to room temperature. (What a pleasure not to use a saucepan and to clean it.)
    • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
    • Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. 
    • Add flour mixture; beat just until blended. 
    • Drop dough by level tablespoons (I made teaspoon sized cookies and baked for 8 minutes.) 2 inches apart on baking sheets coated with cooking spray. 
    • Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. 
    • Remove from pans; cool completely on a wire rack.
        Cooking Light – DECEMBER 2007