Happiness

Happiness comes from within. " Some pursue happiness while others create it."  Emerson

Your life is truly what you make it.  You create your reality!  I remember the first time I heard that and I empathically thought that was not correct. I CREATE MY REALITY are you kidding.  Life really doesn't just happen!  If you are like I was when I first heard this, thinking this couldn't be right , I would urge you to do some pondering on the subject and start by thinking about what you think about most days.  Are you a positive person or negative?  Do you have a victim mentally? Do you have self pity?  What you think about is in direct correlation with how your life is.  If your life is not the way you want it to be, then change it. There is a quote that says, it's insane to think you can continue to do the same things everyday and think you will get a different result. (That's paraphrased) Start small and be consistent with one small change and then move to the next change you want in your life.  Think of all the things in your life you have to be thankful for and stop comparing yourself to someone else. As you allow your authentic self to emerge, true happiness and peace will start to settle into your soul.

About 12 or 13 years ago we were in the midst of a severe financial crisis.  I was medicating myself with food and I ballooned up to 280 pounds.  I would eat so much during the day that at night I could hardly breath when I would lie down to go to sleep.  I really was depressed and didn't realize it.  I got a job delivering weekly publications twice a week.  I started out with 30 stops a day and I was so over weight that I could hardly breath when I bent over to change out the publications in the magazine rack. When I would come to that last stop in the evening I was so glad because I didn't feel like I could make one more stop.  I felt so sorry for myself, the magazines were heavy and we delivered in 100 degrees or freezing temps and ice not to mention it was very humbling.  One of my days to deliver was Saturday and I would feel so sorry for myself because I had to work on Saturday.  The day would drag because all I thought about was poor pitiful me and how everyone else was doing all the things you do on Saturday that are fun.  Then one day I had this thought "I'm tired of your grumbling and your self pity."  It was out of the blue and it got my attention.  Next was," you have a lot to be thankful for your alive and you woke up this morning, find the good in every day."  You'll never know how that job and those words change my life. 

After that, on my way to work I had affirmations that I would say, I thank God that I have lived another day, that today is going to be a great day, that I'm strong and full of energy, and that I would see all the good in that day.  It wasn't long until one evening I was coming home from work and I had been wanting to swim for exercise and had been putting it off finding different excuses to not do it but this particular evening I had the thought," Do it tonight!" So I started going to a water aerobics  that night.  (You know all the thoughts....your fat, I have to put on that bathing suit, etc) but I didn't let that stop me.  I loved the class and I was so glad that I went. I felt good about myself that I made myself do it! (This was one of those small steps that I was consistent about doing) I was a little early that night and I remember trying to swim to the end of the pool.  I had to stop several times being out of breath.  I did the water aerobics for a year.  Then I started going to the pool and swimming laps and I now can swim back and forth down the pool 40 times.  I go and swim an hour.  On my job, I got to where I could make 90 stops and by the way I lost 50 pounds. I got to the place where I really loved that job and enjoyed seeing all the different people that I would meet on those days(and the days started to fly by).  I started seeing the beauty in every day whether the sun was shining, it was raining, or snowing it all was beautiful.  I started finding the goodness and the beauty in the smallest things.  I can tell you that I created my happiness and it was true happiness and it all changed because I started changing the way I was thinking and how I viewed my life.  I still thank God for that job because it saved my life in many ways and I learned some very important lessons.  

Remember you are a unique person who has a unique purpose and your life will be "Glorious" when you find your part!

Peach and Raspberry Crumble

A couple of our kids came for dinner on Sunday and I wanted to fix an easy dessert.  This is easy and good.  I just greased this baking dish with butter and peeled three large peaches and then sliced them.  Added two small containers of fresh raspberries.  Sprinkled 1/3 cup of sugar over the fruit and tossed it.  Then made the topping.  1/2 cup flour, 1 cup brown sugar, 1 cup oats, 1 stick butter and cut the butter into the other ingredients until it was crumbly.  Added 1/2 cup of sliced almonds.  Mixed this all together and put this topping over the fruit.

Bake at 375 degrees for 30 minutes then remove foil and cook another 15-20 minutes until golden brown.

Some New Ideas for Grilled Cheese

Gary and I love grilled cheese sandwiches.  When I don't want to do a lot of cooking grilled cheese and some soup is our go to. When we got married he made me his wonderful version of grilled cheese.  Butter one side of two slices of bread put it on a griddle put a slice of American cheese on each slice of bread.  While the cheese is getting warm and starting to melt put a little mayo on the top of one slice of cheese then add thinly sliced tomato and onion.  Then top this with the other slice of bread.  I love these they are so tasty. 

I saw these versions and thought this would give you some new ideas to elevate this classic sandwich.

White cheddar  +  Black Pepper  +  Roasted Tomatoes  +  Baguette Bread

Gouda  +  Blackberry Jam  +  Blackberries  +  Texas Toast

Fontina  +  Honey  +  Sliced Apples  +  Rosemary Asiago Focaccia

Cheddar  +  Red Pepper Jelly  +  Potato Bread

Beautiful Song! "Glorious"

My daughter introduced me to this group and I immediately loved this song.  It went straight to my heart. The words are beautiful!  When I started singing this to Dutch his little eyebrows swirled together and his lower lip puckered up and I started laughing and then he did too.  He is used to his Auntie Kate's beautiful voice.  I can crank out a pretty good rendition of Edelweiss when it's just him and me.  Laughing!


https://www.youtube.com/watch?v=nomxXk6Q1rk

3-Cheese Potato Gratin

I apologize that the picture is not more appealing.  Our daughter and grandson was over for dinner last night and the picture was an after thought.  But let me tell you this potato gratin is not an after thought.  It was delicious.  Gary loves scalloped potatoes and he liked these but his favorite is scalloped. I love cheese so gratin is my favorite. I got this recipe from Giada and as usual this will be a keeper for me. It's hard to see in this picture but there are sweet potatoes as well as Yukon gold potatoes in this recipe. 

Butter a baking dish.

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1/3 cup heavy cream
1/4 cup chicken broth
1 teaspoon fresh rosemary
1 teaspoon salt
3/4 teaspoon pepper
5 Yukon Gold potatoes, peeled and cut 1/8 inch thick
1 large red skin sweet potato, cut 1/8 inch thick
1 1/2 cup grated gryere
1 1/2 cup Asiago
1/2 cup Pecorino Romano
2 tablespoons flat leaf parsley

Heat oven to 400 degrees.
 
Heat oil in skillet over medium heat.  Add onions and cook until tender and golden.  Add garlic and stir one minute.  Add cream broth, rosemary, salt and pepper. Cook about one minute and remove from heat.

Grate and mix all the cheese together in a bowl.
Put yams and potatoes together in a bowl.

Arrange 1/3 of the potato mixture in the bottom of a prepared baking dish.  Sprinkle with 1/3 of the cheese mixture.  Repeat twice more ending with layer of cheese mixture.  Pour the cream mixture over the layers and cover the pan with foil.

Bake the gratin until the potatoes are almost tender, about 45 minutes.  Remove the foil and continue to bake until the potatoes are tender and golden on top, 20-25 minutes longer.  Remove from oven and let the gratin rest 10 minutes.  Sprinkle with fresh parsley and serve.
6-8 servings

A Few Minutes of Imagination

Our neighbor started bailing the pasture yesterday.  If you have read my blog very long you know how much I love this.  The cutting and then the fluffing and then the bails.  It makes it feel and look so much like fall. I had pulled out our fall decorations yesterday and had started decorating the house when our neighbor showed up. 

I stopped what I was doing and watched him for a while and thought about how I would like life to be.  I let my imagination run wild for a while and thought about a world where the earth was clean and not polluted.  Where streams, rivers and lakes were filled with clean water and healthy fish to eat and you could grow a garden with huge vegetables and there would be no worry about GMO. Where there are clear blue skies and thunder heads are allowed to form during the day and then a gentle rain on a summer evening.  Where you could walk to downtown main street and there would be a butcher, baker and a candle stick maker and no more box stores. A land where people truly cared for one another.  Where jealously, hated, greed and control no longer exist, a place where money no longer controlled every aspect of life.  Where humanity could really live, explore and learn.  Where lives were not dominated by the thought of living each day just to make ends meet with there nose to the grindstone just to exist. People would really know their children and themselves.

Although the above is my imagination, I do believe there will be a time where the laughter of children will be heard in the world because war has been band and that men of all colors will share words of love (words from one of my favorite songs) The divisions that now exist will be gone and peace, love and plenty will fill the earth. There will be heaven on earth this is going to be my reality!

Quinoa and Black Bean Salad

This is so good, I loved it!  I made it for myself for dinner tonight, hubby was gone.  This can be a meal in its self, which it was for me but it would be wonderful as a salad with a piece of grilled fish or chicken.

I had been thinking that I would make this today and I was thinking Couscous black bean salad so guess what, that is what I cooked before I looked at the recipe to see that it was Quinoa and not couscous.  I'm thinking it couldn't be any better with the quinoa.  So use the one you prefer. I also added the cilantro chopped to the salad dressing and whisked it in instead of using it as a topping with the tomato and avocado.  Again, I don't think it changes the taste it's just your preference.

1 cup vegetable broth
1 cup water
1 cup quinoa, rinsed
1 medium sweet orange pepper, chopped
1 small red onion, chopped
1 garlic clove, minced  ( I used three)
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn, thawed
2 cups cherry tomatoes, halved
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 medium ripe avocado, peeled and cubed
2 tablespoons minced fresh cilantro

In a small saucepan, bring broth and water to a boil.  Add quinoa,  Reduce heat, cover and simmer 12-16 minutes or until liquid is absorbed,  Remove from the heat; fluff wit a fork.

In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes.  Stir in beans and corn, cook 2-3 minutes or until onion is somewhat tender.  Remove from heat, cool for 5 minutes. 

In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper an chili powder.  Pour over the quinoa mixture and stir well.  Spoon onto a plate and top with cherry tomatoes, cube avocado and cilantro.

Then enjoy!

Be Happy!

Peach Cake "Tatin"

This is another recipe from the Barefoot Contessa.  It is actually called Plum Cake "Tatin" but you can use any fruit and I prefer peaches over plums.  I needed a quick dessert for company and I had just watched Ina Garten make this and thought I would try it.  It is quick and easy and delicious.  It is wonderful warm and makes a beautiful presentation.

6 tablespoons unsalted butter, room temperature
2 large peaches, or 10-12 plums
1 3/4 cup sugar, divided
2 large eggs, room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees and grease with butter a 9 inch pie pan.  Peel and slice peaches on the thick side and arrange around the pie plate.  If using plums cut them don't peel them and cut them in half with cut side down.

Combine 1 cup sugar and 1/3 cup water in a sauce pan and cook over high heat until it turns an amber color.  The temperature will be around 360 degrees.  Swirl the pan but don't stir.  I stirred the mixture in the beginning until the sugar dissolves but after that no more stirring.  When it reaches the amber color pour evenly over fruit.

Cream 6 tablespoons of butter and remaining 3/4 cup sugar until fluffy.  Add eggs one at a time and then sour cream, lemon zest, vanilla and mix well.  Sift together flour, baking powder and salt and mix well.  Add to butter mixture and combine well.

Pour cake batter over fruit and bake 30-40 minutes until toothpick comes out clean.  Cool 15 minutes then invert onto a flat plate.

Dust with powdered sugar if desired.

Basil Green Goddess Dressing

This dressing is wonderful!  I can't find the words to tell you how delicious this is.  It is a recipe from Ina Garten and you have to try this.

1 cup fresh basil
1 cup mayonnaise
2-3 cloves garlic, chopped
2 teaspoons anchovy paste
1/4 cup lemon juice
2 teaspoons salt
1 teaspoon pepper
1 cup sour cream
1 cup chopped green onions (6-7)

Put all the ingredients except the sour cream into a food processor or blender and process until everything is well blended.  Then add the sour cream and process once more until all is well incorporated. 

Today I made a simple salad with butter head lettuce different colored cherry tomatoes and topped it off with this wonderful dressing.  It was a great hit!

African Chickpea Soup

This is a hearty, healthy recipe and if you like the tastes of India you will love this soup. It is very spicy!  It calls for 1/2 teaspoon of ground red pepper but next time I think I'll cut it to 1/4 teaspoon but if you like hot you might want to leave it the way it is.  This is a very different soup from what most Americans eat but I really did like it and I will make it again.  Also, I used kale because I didn't want to go to the store for mustard greens and it was good but I can see where the greens might give it a little different flavor which would still be wonderful too.

This soup will make 6 to 8 servings.

2 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon dried crushed red pepper
1 teaspoon round coriander
1/2 teaspoon ground red pepper
1/4 teaspoon cardamom
pinch of turmeric
4 cups sweet potato broth
1 cup unsweetened coconut milk
1 bunch fresh mustard greens, chopped
2 (15 oz) cans chickpeas, drained and rinsed
garnish: red pepper flakes

Saute garlic in hot oil in a large saucepan over medium heat 1 minute, add 1 teaspoon dried crushed red pepper flakes and next 4 ingredients.  Cook 1 to 2 more minutes or until fragrant.  Stir in sweet potato broth, coconut milk and greens.  Bring to a gentle boil add chickpeas.  Reduce heat to low, and simmer about 1 1/2 hours or until greens are soft.  Season with salt and pepper to taste.

Sweet Potato Broth

Heat 2 tablespoons olive oil in a large stockpot over medium heat. Add 1 medium onion, sliced, 3 ribs of celery, chopped and 1 carrot, chopped,  Cook stirring often 8 to 10 minutes or until vegetables are tender.  Add 1 peeled and quartered large sweet potato, 5 whole cloves, desired amount of salt and freshly ground pepper and 6 cups of water.  Increase heat to high and bring to a boil.  Reduce heat to medium low and simmer 30-35 minutes or until sweet potato is tender.  Discard cloves.  Let mixture stand for 15 minutes.  Process in batches in the blender or food processor until smooth.  Season with salt and pepper if needed.  Use immediately or cool completely and refrigerate in an airtight container up to 5 days.
You can freeze cooked and cooled mixture up to 2 months.

Wishing you Happiness Today!