You Are Exactly Where You Are Supposed to Be

11 Mon, 2010 § Leave a comment

But that doesn’t mean you shouldn’t embrace the experience of growing, improving & learning.

It is getting over the attachment to the I-won’t-be-happy/successful-until-I-have/accomplish-“this” mentality.  As long as we embrace each step as part of the experience, it is perfectly fine to look forward. Just don’t forget to accept & embrace this very moment.

We easily get stuck in every day, monotonous habits & forget to truly live. Goals can be crucial to keeping us on the road that keeps us happiest.

It’s not simply a matter of ‘what do I want to do?’ or ‘what are my goals?’.

Instead, ask, “what would excite me?”

Entrepreneur & author, Timothy Ferriss, created a process that resonates with me of applying time-lining to what most would consider dreams: dreamlining.

I do not adhere strictly to his method, but use it as a guideline for my own goal setting. Short-term have been most effective for me, ~3 months, which I have realized make them perfectly suited for the seasons.


Climb V6

Practice yoga every day ~ Open my hips! ~ Master Pigeon, static Handstand, Dancer variation, extended Side Crane

Take a new yoga & spinning class [I love checking out different teaching styles]

Find a new gym / establish new workout setting & commit ASAP


Tickle the ivories daily ~ Master a new piano piece

Pick up the needles ~ Knit at least one new project

Listen to one new audiobook [perfect for road trips & knitting ;)]

Make All winter solstice/holiday gifts for friends & family


Make a new friend

Buy another camera [currently I  use Dave’s & would like my own]

Sell remaining items from the “move” & 100 Challenge

Write/blog daily ~ Explore resources & styles


Embrace Time & Mobility

Establish a viable income in AZ

Launch database website


Since the last couple weeks have been a bit hectic preparing for the move, simple meals that use up our pantry goods & are still deliciously satisfying have been a must.


Angela’s Chunky Red Sauce is simple & amazing.  Just combine [I left out the scallop squash], stir & simmer for ~45 minutes, which is about how long the squash will take to bake.

Match made in heaven my kitchen. 😉

Cut one spaghetti squash in half length-wise, scoop out seeds & guts [there is not much in this variety] & lay cut-side down in a glass baking dish with about one inch of water.  Place in a preheated 400*F oven for ~45minutes, until the flesh is cooked & flakes easily, checking occasionally to make sure the water does not evaporate completely.  I usually turn the squash cut-side up for a few minutes to “toast” the flesh a bit at the end.

Now…instead of flaking & scooping the flesh onto plates — burning your fingertips all the while — simply fill with red sauce & serve individual squash bowls [our squash was small & perfectly portioned for a half each].  Let each diner enjoy the flaking & mixing. 🙂  Cook smarter not harder, plus creative serving presentations are always impressive. 😉


What are your “goals” for Fall?

Slowing Down & Apple Pie [Waffle]

16 Thu, 2010 § 1 Comment

As Fall gently stirs at the door, Summer is frantically bustling about inside…desperate to accomplish just a little bit more…desperate to hang on just a little bit longer…before settling down to sleep.

I have felt the Go Go Go of Summer’s bustling this week — which nearly got away from me — it is Thursday already?!

Last night, I finally managed to pull in the reigns, slow down & schedule a night with me. Good, nourishing food; my favorite holey sweats; soothing sounds of our backyard creek; &, a cuddly puppy.

Check.  Check.  Check.  Check.

It just seems suiting to roast winter vegetables, which have just come into harvest, slowly — but not too slowly; I was hungry after all.

Slow[Down] Roasted Winter Vegetables with Truffle Oil

  • Preheat oven 425*F

  • 1 small Sweet Potato, sliced into rounds
  • 2 Turnips, peeled & chopped into quarters
  • ½ Daikon, peeled & chopped
  • Thin slices of Onion
  • 2 Beets
  • Combine all but the beets in a baking dish.
  • Drizzle with EVOO .
  • Sprinkle with Salt, Pepper & dried Tarragon [if you have fresh Tarragon, add it after roasting].
  • Drizzle with Balsamic.
  • Toss to coat.

Feel free to peel, slice & add the beets to the mix OR…
Try my “lazy” way which is the BEST way to cook beets:

  • Simply wrap in tinfoil, drizzled with EVOO & roast along side the pan of vegetables.   The skin will slide right off!  It seems to come off more easily once they cool slightly; I am generally too anxious & burn my fingertips, so be careful. 😉
  • Roast vegetables ~45 minutes, stirring every 10-15 minutes to promote even caramelization & browning.
  • Drizzle all but the beets with a small amount of Truffle Oil.
  • For a refreshing contrast to the other vegetables, I squeezed a little lemon juice over the beets.

*I wished I had thought to make Kale Chips to go along with this; I like baking them at 225*F for 45-1 hr.

*Caramelized onions are insane!  I should have used a lot more onion [¼ – ½ C vs a couple Tablespoons]; onion in every bite would be ideal.

*I meant to save half of this as leftovers; that did not happen. 😉


A night to yourself calls for a special kind of dessert of course.

Honeycrisp Apples are my absolute favorite — though Pink Ladies often give them a run for their money — part of the appeal is that their growing season seems to be fairly short, so I get them while I can.

Locally grown, Utah beauties. 🙂

Apple Pie Mochi Waffle

  • Cut Mochi into ¼” slices [you will need about 8 slices]
  • Thinly slice an Apple — [Go ahead & snack while you work; you won’t need the whole apple.  Eisley adores apples, so feel free to share with your pooch too.]
  • While you slice the apple, melt ~½ T Earth Balance Butter in a small skillet over medium heat.
  • Add apple slices to the skillet.
  • Mix in a substantial amount of Cinnamon, a sprinkle of Nutmeg & just a dash of Ginger.
  • Stir occasionally until it reaches desired softness [I wanted mine similar to baked apples but with a touch of crispness].
  • To make waffle, lay slices of mochi cut-side down on preheated, ungreased waffle iron; close securely & cook until puffed & slightly crisp but not too hard & dry, about 3 minutes, or until your waffle iron signals it is done.  [Mine is pretty accurate].

  • Top Mochi Waffle with Apple Slices & enjoy your evening of writing, reading, playing around with photography & puppy cuddling — ok, that is what I did, but do what you enjoy. 😉


Do you feel a bit of a rush in the air?  What do you do to slow down?

Team Summer or Team Fall?

8 Wed, 2010 § 2 Comments

I am all about sunshine & bright blue skies.  Because I freeze E.A.S.I.L.Y, 80-90 degree days suit me just fine for the most part.  Flip flops, tank tops, sun-kissed hair & golden skin.  Who doesn’t love Summer?

Suddenly, a longing is creeping over me; I find myself craving winter squash, home-made bread & long walks in the cool air, haloed by red & golden leaves.  Cozy sweaters, pretty scarves & fun hats.  I cannot help but love Fall…

…until I step out the door for Eisley’s morning walk & a freezing chill attacks my body; then I long for Summer to stay just a little longer.

Honestly, I truly love these transitional moments in Mother Earth’s cycle.  Many of her bounty is at its peak now, but an approaching quietness can also be sensed.  My own body & mind still feel the go-go-go of Summer but have begun a battle of “laziness” as well.  Even my appetite is torn between Autumn heartiness & the light fair of Summer.

So I caved…more than once in the past couple weeks…& have been enjoying pumpkin in everything from VOO Parfaits to Green Monsters to banana-scramble sandwiches [eyebrow raise].

Eisley loves both banana & pumpkin.  I love both banana & pumpkin.  Why can we not love them together?

Pumpkin is actually really good for dog’s digestion.

It is not half bad for people either 😉  Rich in antioxidants & beta-carotene, pumpkin is an extremely nutrient-dense food.  It is low in fat & calories; high in potassium & contains amounts of niacin, vitamin E, calcium & iron worthy of mentioning.  Don’t forget the seeds!  Also known as pepitas, they are high in essential amino acids & zinc, as well as iron, protein & fiber.  Not bad at all so eat up!

I loved my banana-pumpkin combo in a slightly different way than Eisley ;).

With a fork, mash together about [I do not often measure]:

3 T Thick-Rolled Oats

2 T Rice or Almond Milk

half a Banana

1 T Pumpkin puree

½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger

a dash of maple would also be good

You want it to be thick so it holds together for the most part.

  1. Heat coconut oil in a pan over medium heat.
  2. Add mixture to the pan & flatten slightly.
  3. Cook until slightly browned ~3-5 minutes
  4. Flip & brown other side.  [Do not stress if it falls apart; just “scramble” & enjoy]
  5. Plop onto your favorite toasted bread

[mine: WF’s in-house Seeduction loaf, lightly broiled]

My Banana-kin Scramble Sandwich stayed safe & warm in its tinfoil home during the bike commute to work,

where it was gobbled up between clients.  Mmm.


Whose team are you on?  Team Fall or Team Summer?

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