At the recommendation from my counselor, I have begun reading and meditating on the book Daily Affirmations for Adult Children of Alcoholics. Not just for the titular demographic, I feel that this book can help people of all sorts of different backgrounds and walks of life. It's good for the journey of growing up, the efforts to make one's life what one wants it to be.
"I welcome this new day and this new year. I choose to begin a letting go of unhealthy thoughts, feelings, and attitudes that have stifled my growth... I choose to think new thoughts, to look at new values and to find new ways of expressing my God-given gifts. I now choose to deepen my understanding of myself and others... I choose to have vital, healthy interactions with others..."
For so long, I've yearned to change something in my life, to be truly happy, to seize moments as they happen and to be content where I am at each point in my life. I'm ready to start. I'm ready to stop self-loathing. I'm ready to stop my bad habits, start good habits. I'm ready to forgive myself when I fall short. I'm ready to stop the judging. I'm ready to stop filling voids in my life with things which hurt me. I want a healthy, happy, whole life.
I'm ready.
Wednesday, March 24, 2010
Thursday, November 26, 2009
thanksgiving list
thanksgiving
- stack family turkey trot (8 mi)
- bake sweet potato pie!
- eat delicious turkey
- learn to make rolls
- black friday shop
- see new moon?
- have drew over for friday t-giving
- watch macy's parade!
- work on mormon project, wedding paper
- clean room
- clean bathroom
- go to anthro
- compile christmas lists
- watch desperate housewives
- attend mormon church?
- compile social chair notebook
- receipts
- event reports
- list of all things kept
- write up predecessor's report
- drive to see opryland lights with my drew
- decorate for christmas
- gather christmas things for apartment
- give james his birthday present
- make callie's phi beta theta delta kappa mu shirt
- compile event planning portfolio
- update eager to entertain
- go for walks/runs
- study spanish
- return library books
- do yoga
- figure out what christmas cookies to bake, pictures for decorating inspiration
- stack family turkey trot (8 mi)
- bake sweet potato pie!
- eat delicious turkey
- learn to make rolls
- black friday shop
- see new moon?
- have drew over for friday t-giving
- watch macy's parade!
- work on mormon project, wedding paper
- clean room
- clean bathroom
- go to anthro
- compile christmas lists
- watch desperate housewives
- attend mormon church?
- compile social chair notebook
- receipts
- event reports
- list of all things kept
- write up predecessor's report
- drive to see opryland lights with my drew
- decorate for christmas
- gather christmas things for apartment
- give james his birthday present
- make callie's phi beta theta delta kappa mu shirt
- compile event planning portfolio
- update eager to entertain
- go for walks/runs
- study spanish
- return library books
- do yoga
- figure out what christmas cookies to bake, pictures for decorating inspiration
Tuesday, July 7, 2009
homemaking plans
So, in preparation for my new apartment (!!!!) this fall (and after excitement over my darling boyfriend finalizing his plans for his new house [!!!!] this fall), I have decided to start making plans for the home front.
future breakfasts:
- muffins
- oatmeal
- pancakes
- omelettes??
decorating scheme: beachfront cottage
colors: pale blue, white, pale yellow
descriptive words: vintage, rustic, homey, crisp, clean
Fruit Soufflé Omelette
Epicurious October 2000
by Don Pintabona
6 tablespoons plus 1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1 to 2 apples, pears, peaches, etc. peeled, cored (or pitted), and thinly sliced, or 1 cup berries
3 tablespoons unsalted butter
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated lemon zest
2 teaspoons melted butter
1 tablespoon confectioners' sugar
Preparation
1. Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
2. Heat the 3 tablespoons butter in a small sauté pan over medium heat. Add the fruit and sauté for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
3. Preheat the oven to 375°F.
4. Using an electric mixer, beat the egg whites until stiff peaks form.
5. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
6. Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
7. Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve.
future breakfasts:
- muffins
- oatmeal
- pancakes
- omelettes??
decorating scheme: beachfront cottage
colors: pale blue, white, pale yellow
descriptive words: vintage, rustic, homey, crisp, clean
Fruit Soufflé Omelette
Epicurious October 2000
by Don Pintabona
6 tablespoons plus 1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1 to 2 apples, pears, peaches, etc. peeled, cored (or pitted), and thinly sliced, or 1 cup berries
3 tablespoons unsalted butter
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated lemon zest
2 teaspoons melted butter
1 tablespoon confectioners' sugar
Preparation
1. Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
2. Heat the 3 tablespoons butter in a small sauté pan over medium heat. Add the fruit and sauté for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
3. Preheat the oven to 375°F.
4. Using an electric mixer, beat the egg whites until stiff peaks form.
5. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
6. Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
7. Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve.
Friday, June 26, 2009
flourless fudge cookies
Courtesy of King Arthur Flour
Ingredients
2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, Dutch-process (European-style) preferred
3 large egg whites
2 teaspoons vanilla extract*
*For gluten-free cookies, be sure to use gluten-free extract.
9 ounces confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
2 1/4 ounces cocoa powder, Dutch-process (European-style) preferred
3 large egg whites
2 teaspoons vanilla extract*
*For gluten-free cookies, be sure to use gluten-free extract.
Directions
1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.
4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
5) Remove the cookies from the oven, and allow them to cool right on the pan.
Ingredients
2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, Dutch-process (European-style) preferred
3 large egg whites
2 teaspoons vanilla extract*
*For gluten-free cookies, be sure to use gluten-free extract.
9 ounces confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
2 1/4 ounces cocoa powder, Dutch-process (European-style) preferred
3 large egg whites
2 teaspoons vanilla extract*
*For gluten-free cookies, be sure to use gluten-free extract.
Directions
1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.
4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
5) Remove the cookies from the oven, and allow them to cool right on the pan.
Thursday, June 25, 2009
you have to eat oatmeal or you'll dry up. everyone knows that.
Blueberry Almond Oatmeal(This recipe yields 1 serving)
1/4 cup steel-cut oats
1/3 cup fresh of frozen blueberries
1/4 cup milk
1 Tablespoon slivered almonds
1 teaspoon ground flaxseed
Bring 1 cup of water to a boil in a medium sauce pan. Add the steel-cut oats. Allow oats to boil for about 5 minutes. Reduce heat to a simmer. Cook for 20 to 25 more minutes - stirring occasionally - until the oats are softened to desired consistency.Turn off heat and stir in all remaining ingredients.
Serve warm. Garnish with additional blueberries and almond slivers.
Whole-Wheat Oatmeal Pancakes
gourmet.com
yield: Makes 4 individual pancakes
active time: 20 min
total time: 30 min
Ingredients
3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar
Accompaniment: sliced bananas or chocolate chips
Preparation
Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)
1/4 cup steel-cut oats
1/3 cup fresh of frozen blueberries
1/4 cup milk
1 Tablespoon slivered almonds
1 teaspoon ground flaxseed
Bring 1 cup of water to a boil in a medium sauce pan. Add the steel-cut oats. Allow oats to boil for about 5 minutes. Reduce heat to a simmer. Cook for 20 to 25 more minutes - stirring occasionally - until the oats are softened to desired consistency.Turn off heat and stir in all remaining ingredients.
Serve warm. Garnish with additional blueberries and almond slivers.
Whole-Wheat Oatmeal Pancakes
gourmet.com
yield: Makes 4 individual pancakes
active time: 20 min
total time: 30 min
Ingredients
3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar
Accompaniment: sliced bananas or chocolate chips
Preparation
Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)
Tuesday, June 23, 2009
peace, prosperity, and quality
So. First day of freedom in fourteen. Oh my... never knew how much working working working can make you appreciate a day of no driving, no wearing black polos and khaki shorts and tennis shoes, nowhere to go, no one to see, nothing planned, and nothing required. Peace.
My lovely day:
- waking at eight (habit)
- an egg-white and cheese on a homemade roll
- correspondence
- "dancing with the stars" workout video
- hot popped popcorn
- sprints in the driveway
- gathering the mail
- grilled chicken, lima beans, halved cherry tomatoes on mixed greens
- cookies and cream ice cream (my favorite)
- reading ridiculous quantities of wedding and inspiration blogs
- singing broadway songs really loudly
- catching up with sister and katie doo wop
- inspecting father's newly woodworked creations
- baking flourless fudge cookies (perfect)
- texting
Ahhhh. So pleasant!
And so inspired from all these gorgeous wedding pictures and party blogs. Oh, how I love sweet summertime.
My lovely day:
- waking at eight (habit)
- an egg-white and cheese on a homemade roll
- correspondence
- "dancing with the stars" workout video
- hot popped popcorn
- sprints in the driveway
- gathering the mail
- grilled chicken, lima beans, halved cherry tomatoes on mixed greens
- cookies and cream ice cream (my favorite)
- reading ridiculous quantities of wedding and inspiration blogs
- singing broadway songs really loudly
- catching up with sister and katie doo wop
- inspecting father's newly woodworked creations
- baking flourless fudge cookies (perfect)
- texting
Ahhhh. So pleasant!
And so inspired from all these gorgeous wedding pictures and party blogs. Oh, how I love sweet summertime.
Thursday, June 18, 2009
bonjour, toast!
Café au Lait Pain Perdu
Perfumed with sweetened espresso and baked to an eggy, custardy consistency, this take on French toast is one of those magical dishes that work just as well for dessert as they do for breakfast.
yield: Makes 6 servings
active time: 10 min
total time: 45 min
12 (1-inch-thick) baguette slices (cut on a long diagonal)
3 tablespoons instant-espresso powder
2 tablespoons hot water
3 cups whole milk
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons sugar, divided
Cinnamon for dusting
Accompaniment: whipped cream
Preparation
Preheat oven to 400°F with rack in middle and generously butter a 13- by 9-inch shallow baking dish or pan (3-quart; preferably glass or ceramic).
Arrange bread in 1 layer in baking dish. Dissolve espresso powder in hot water in a large bowl. Whisk in milk, eggs, vanilla, and 1/2 cup sugar until smooth.
Pour custard over bread, then turn slices over several times so they soak up as much custard as possible. Sprinkle top with remaining 2 tablespoons sugar.
Bake until puffed and set, 20 to 25 minutes. Cool in dish on a rack 10 minutes, then dust with cinnamon.
Almost Fat Free French Toast
(This recipe yields 1 serving)
2 slices bread (honey wheat works really well - but any bread will do)
1 tbsp milk
1 egg white
1/4 tsp vanilla
1/4 tsp cinnamon
dash nutmeg
dash cloves
Stir everything together in a flat dish (not the bread!). Soak bread for about 2 minutes on each side. Fry on griddle (using non-stick spray) until nicely browned on both sides, about 4-5 minutes.
Perfumed with sweetened espresso and baked to an eggy, custardy consistency, this take on French toast is one of those magical dishes that work just as well for dessert as they do for breakfast.
yield: Makes 6 servings
active time: 10 min
total time: 45 min
12 (1-inch-thick) baguette slices (cut on a long diagonal)
3 tablespoons instant-espresso powder
2 tablespoons hot water
3 cups whole milk
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons sugar, divided
Cinnamon for dusting
Accompaniment: whipped cream
Preparation
Preheat oven to 400°F with rack in middle and generously butter a 13- by 9-inch shallow baking dish or pan (3-quart; preferably glass or ceramic).
Arrange bread in 1 layer in baking dish. Dissolve espresso powder in hot water in a large bowl. Whisk in milk, eggs, vanilla, and 1/2 cup sugar until smooth.
Pour custard over bread, then turn slices over several times so they soak up as much custard as possible. Sprinkle top with remaining 2 tablespoons sugar.
Bake until puffed and set, 20 to 25 minutes. Cool in dish on a rack 10 minutes, then dust with cinnamon.
Almost Fat Free French Toast
(This recipe yields 1 serving)
2 slices bread (honey wheat works really well - but any bread will do)
1 tbsp milk
1 egg white
1/4 tsp vanilla
1/4 tsp cinnamon
dash nutmeg
dash cloves
Stir everything together in a flat dish (not the bread!). Soak bread for about 2 minutes on each side. Fry on griddle (using non-stick spray) until nicely browned on both sides, about 4-5 minutes.
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