Food

Being grateful

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I woke up at 4:45 am Sunday morning and could not sleep or get comfortable. I thought about just getting up. Instead the thought that came to me was to just lay there and be grateful. A long list of things came into my thought and eventually I fell back asleep. I woke up an hour or so later, not able to sleep and still uncomfortable. So I did the same thing.

I have had pivotal moments in my life when I have woken in the middle of the night and could not get back to sleep with very strong thoughts about another person in my life. Whether I had an intuition that something was not right in the world, or a moment of pause about a specific individual. Early on when I would have these pitch-black-middle-of-the-night intuitions, well they freaked me out. Over time I learned to stop, be quiet, and listen. Depending on how coherent I am I might lay there and pray, or think about how I can support and think good thoughts for the world situation or individual that woke me from sleep.

Waking in the wee hours of Sunday morning was not about a person, but it was a full body reminder for me. Why did I have to lay in bed unwilling to get out of my cozy bed to take moments to be grateful for my amazing husband, family, friends, colleagues, home, work, etc? The list went on in my head. Even to specific worldly pleasures, such as my new favorite sheets that I was laying between. That utter euphoria I felt for all the goodness in my life (does not mean it was perfect) reminded me to take more moments in the day to acknowledge that goodness. Why not before I fall asleep at night? Or at least on those nights when I do not fall asleep the instant my head hits the pillow… Who am I kidding? That never happens to me.

This is a reminder for you and for me. Be grateful. Keep it inside or let it ooze out and tell those that you are feeling gratitude for them. Snuggle in your bed and appreciate the sheets that have you smitten. Watch the video of your niece laughing over and over again. Forget the struggles that you have for a few moments and just be head over heels grateful for all the good in your life.

Random recipe: Buttermilk Spice Cake with Cinnamon Frosting

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Last Sunday was my birthday. Typically we do not make a big ordeal about birthdays and holidays. I can only remember one time since we have been married that I made Chris a birthday cake. On Sunday I was making a dry shampoo for my hair that involved cinnamon and realized we had less than a teaspoon left. I am one to say that the last person that almost uses an item up needs to put it on the list for the grocery. Chris was planning to go to the store that day, and when he got home we had a fresh jar of cinnamon.

I was inspired by the new jar of cinnamon. Knowing that there was fresh cinnamon led me to decide to make myself a birthday cake (well sort of). I did not really care about my birthday or making it for myself, I just had this overwhelming urge to have spice cake with nutmeg, cloves, and of course cinnamon. Oh man was it worth it! We have had a slice (or two) each night this week. Usually I am not one to make a cake. I feel they tend to go dry out too fast, so I resort to going to our favorite cupcake bakery, Saint Cupcake, where we can select a few different flavors to enjoy in the smaller cupcake format.

Buttermilk Spice Cake (Food Network)

Recipe courtesy of Emeril Lagasse, 1999

Ingredients
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of salt
1 cup buttermilk

Directions
Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

*Only change I made was I did not have allspice, so I used a bit more nutmeg, cloves, and cinnamon in its place. Also, I did not slice the cake in half, I just frosted between the two layers and on the top. Slicing would have been too much work and I was ready for a slice!

The recipe from Food Network did not have a frosting recipe, so after exploring quite a few (and not wanting to use one with cream cheese) I found this one which at first Chris felt was too cinnamon-y. I thought it was perfect. The recipe comes with a cake recipe, but I did not have cake flour, and I already found the cake I wanted to make, so the link has both, but I only made the frosting.

Cinnamon Frosting (Better Recipes)
1 box (16 ounces) powdered sugar
1 Tablespoon cinnamon
1/4 cup melted butter
1 egg white
Dash of salt
3 Tablespoons milk
1/2 teaspoon vanilla

1.  Sift powdered sugar and cinnamon into a bowl.
2.  Remove 1/2 cup of the sugar mixture and place in a mixer bowl along with the melted butter.  Beat until blended.  Beat in egg white and salt.
3.  Add remaining sugar mixture to bowl, along with the milk and vanilla.  Beat at high-speed until it is of spreading consistency.

The photo shows a runny frosting. It was the first night but that was because we could not wait to dig in. By the time we had a piece the next night the frosting was firm. We drizzled some extra frosting on our slices the first night. This recipe is my new favorite.

Random recipe: Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

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Oh man, these were good. So easy, and really nothing to call the dessert police on. There is no flour or sugar (just a tiny bit of honey). It can all be made in your blender. Since they are mini muffins you can have one, wait a bit and have a few more and not feel guilty at all. You can taste the chocolate, peanut butter, and banana. Yum!

A few notes: since we have a Vita-Mix, we blended a bit too long, and the chocolate chips were no longer in solid form, thus the look of a brownie mixture and the darker color than if the chocolate chips remained solid. Oh, and to change it up a bit we added toffee chips to the mix. Why not?

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins (Original version from Averie Cooks)

Prep time: A few mins
Cook time: 8-9 mins
Yield: 15-18 muffins

1 banana
1 egg
1/2 cup peanut butter (creamy)
1 tablespoon vanilla extract
3 tablespoons honey
1/4 teaspoon baking soda
1 dash of salt
1/2 cup mini semi-sweet chocolate chips (I also added some heath bar bits)

1. Preheat oven to 400F.

2. Prepare mini muffin pan(s) with cooking spray or canola oil. Flour the insides or make sure they’re greased very well if you don’t want to use flour.

3. Add all ingredients except chocolate chips into a blender and blend until creamy.

4. Stir in chocolate chips by hand.

5. Use a tablespoon and distribute batter evenly to muffin pan(s).

6. Bake for 8-9 mins. Let them cool in the pans for about 10 mins before removing.

Empathy and Grit

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Yesterday my team went out to lunch and one of the items we ordered was polenta fries. One of my favorites especially with the dipping sauce that often comes with them. I found that polenta fries are not something that everyone had tried before. Polenta made from cornmeal make me think of southern cooking most likely because of the cornmeal and how similar it is to the texture of grits.

Which leads me to the true topic of this blog post. Grit. Yes, polenta fries at lunch made me think of grit, which made me think of the book I recently finished called “Do Over: Rescue Monday, Reinvent Your Work, and Never Get Stuck” by Jon Acuff. He has a plethora of ideas about careers, and adds in some great ideas about empathy and grit. Empathy is something I have been thinking a lot about lately. I can often plow through the day checking items off the long to do list, going from thing to thing, and while people are my top priority, it might not always come across that way. Acuff gets right to the point and this idea kept it simple for me to remember the two components of empathy:

“At times, empathy will feel complicated, but it’s not. It only involves two things: Understanding someone else’s needs. Acting on them.” page 191-192

I can do that. Understand, and act on needs. Can you?

Which leads me to grit. Gosh, I love that word. What is it about the word grit that makes me think of rolling up your sleeves and getting dirty? Doing whatever is necessary to get the job done. Sweat, blood, tears. Well I prefer just the sweat, I can leave the blood and tears behind.

“Grit is being stubborn in the face of fear. Grit is the first time you try something and it’s the thousandth time too. Grit is believing in can when can’t is loud. Grit is expecting fear and moving forward anyway.” page 213

Folks often call me relentless and it is true. If I get something in my mind that I am going to do it, well I do. I do not always care what it takes. I am going to find a way to make it happen. It takes grit to do that. I am stubborn and I am going to move forward anyway. Want to roll up your sleeves and join me?

Random recipe: Blueberry Spinach Smoothie

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I never used to enjoy eating my vegetables. They were always so gross to me. My mom usually purchased frozen or canned vegetables and then I truly think she pulverized them. Overcooked, often with added vinegar (um gross), and if lettuce at all it was usually iceberg. I do not blame her, maybe it was all she knew. I was that girl in college that basically ate cereal at every meal, or anything white (mashed potatoes, corn, pasta) — you get the point.

Until Chris.

Yes, Chris changed my vegetable consuming life. Let me just say we rarely have frozen vegetables, and other than canned tomatoes for a potential recipe, I do not think we ever have canned vegetables. Fresh. Always fresh. We live in the perfect state to enjoy local farmers and their tasty bounty. I now crave vegetables, and make sure to have them during each meal of the day.

For at least the last five years I have consumed a green smoothie for breakfast. Usually it is this fruit version, or this chocolate yummy goodness. Lately though we’ve wanted to try new options to put in the rotation. Every version we have must contain spinach or kale. I think of it like having a salad for breakfast without having to masticate every piece. You do not even know you are drinking all the greenness. I found the original recipe on Averie Cooks, but have adapted it to my liking. The pomegranate juice adds a bit of tart in with the sweet blueberries. Oh, and for those of you that are grossed out by adding spinach, you cannot taste the spinach, but you get all the nutrients.

INGREDIENTS:
12 ounces frozen blueberries
Large handful of spinach
1 med/large ripe banana
3/4 cup  pomegranate juice (can also try blueberry, grape, cherry)
1 teaspoon vanilla extract

DIRECTIONS:
1. Combine all ingredients in an amazing blender (my personal favorite is my trusty Vita-Mix and blend until smooth and creamy.
2. Serve immediately.