Thursday, April 28, 2016
I’ve had the opportunity to learn about the career paths of many individuals along my journey to this point, and what I’ve learned is:
• the path each person’s yellow brick road takes on can look quite different.
• you may not always know what your next step may be, or when or how your next opportunity will show itself.
• to be patient and enjoy each leg of the journey, taking the time and opportunity to learn the lessons that are presented along the way.
While some may look back over their careers at some point, and see a pretty clear and traditional path, others may encounter detours, opportunities, and career changes that make the road behind them winding.
When we’re unsure of what our next step might be, or of how to continue to grow, we need the Glinda’s in our lives, our families, our friends, our our mentors we meet along the way, to learn from, and to guide us. These are the people who believe in our potential — the ones who push us to keep moving forward, to continue putting one foot in front of the other in order to forge our own path.
I’ve come to realize that I don’t know, what I don’t know yet, and that will perpetually be the case. And while I may not know exactly where my yellow brick road will lead me, I’m eager to learn new things, to grow professionally and personally, to meet new people, and to do it all, as Dorothy did, in great shoes.
Wednesday, August 13, 2014
Monday, April 22, 2013
In my opinion, grilled is the way to go with asparagus and it doesn't get much easier than this. We forgo proper manners in our house and eat our asparagus with our hands, french fry style.
- 1 bunch of asparagus
- 1 tablespoon of extra virgin olive oil
Tips:When buying asparagus, choose smaller stalks. The more thin the individual stalks are, the more tender they'll be. Thick stalks tend to be woody in texture.
- Wash and trim the asparagus. You can either cut the ends off in one fell swoop with a knife or snap them one by one. The individual stalks will naturally snap at the end where the stems become tough.
- Heat a large pan or griddle over medium-high heat.
- Place the trimmed asparagus on a cookie sheet, drizzle with the olive oil and sprinkle with salt and pepper then toss to coat thoroughly.
- Grill until the skin beings to char and blister -- I find that using tongs is the easiest tool to use to keep the stalks moving on the pan.
Did you know?Why Your Pee Smells Funny After Eating Asparagus
Monday, February 25, 2013
|Final product and portion size for an average person|
(not my husband).
I'll take salty over sweet any day but once in a blue moon I really want ice cream. It's typically something I crave when I should be drinking more water. I always feel guilty though, high fat, high sugar, means higher numbers on the scale. We've been following a whole foods diet lately and cutting out sugar and dairy, which I'm learning that I may be allergic to after all. This means ice cream is not only a no no but practically a never going to happen again. So what to do? Why get creative of course!
This "ice cream" has neither dairy or sugar in it but it certainly satisfies the real ice cream cravings in our house. Even my ice cream obsessed husband (his dad used to lock it up in a freezer and keep it from him and his brother, but that's another story) says that he would choose this over the real deal because this version is sans guilt.
Non-dairy Almost Ice Cream
A rich, creamy, flavorful non-dairy ice cream. This recipe serves 2, 4 or one ice cream obsessed husband.
- 2 bananas which are no longer green tipped
- 2 generous tablespoons of nut butter of your choice
- 1/2c coconut milk
- 1.5t vanilla
- 4-5 coconut date rolls
Tips:We learned that the date rolls worked better than dates as the dates didn't break down as well in the blender.
Sunday, February 17, 2013
I live in the Sonoran Desert (a somewhat fancier way to say I live in Arizona) and no matter what George Strait says, there are no ocean front properties here. This means that my East Coast born and raised mother never included seafood on our grocery list except the occasional package of frozen fish sticks for me as a child. I can't say that I blame her, she grew up with access to great local seafood and before the days of flying in fresh seafood daily, who knows when anything in our local grocery store had last touched ocean water. Then there was my first fish tank at age nine or ten -- every time I looked at my once loved fish sticks, I pictured my new pet angel and kissing fish staring right back at me. That was the end of that. Even worse, the only canned tuna that came into our house was for the cats. I honestly thought it was cat food for most of my life.
As a result, I am somewhat seafood phobic. I've had a lot I've liked over the years and a lot that confirmed what I don't like about seafood as well. I have moments of bravery in the grocery store at times and will bring home some sort of fish or shellfish but it sometimes makes it to the trash can before a pan as I semi-avoid the neatly wrapped package in my fridge. I've made several successful fish and shellfish dishes over the years but it never seems to help me to overcome my mental block for the next attempt.
We went to Costco yesterday, for their seafood event, hoping to find and try some king crab legs but they were all sold out. What they did have though, were a few gorgeous bags of mussels. I had been told that Costco carries great mussels so we decided to go for it. There are two restaurants where we always get mussels, House of Tricks which has an amazing charred tomato and cilantro vinaigrette sauce and Caffe Boa whose white wine, butter and garlic mussels (although sadly no longer on the menu) never fail. We're currently trying to follow a whole foods for 30 days eating plan so wine is off the list. As a result, I endeavored to make my own charred tomato based sauce. We do all know that mussels are all about the sauce, right?
Chorizo Curry Mussels
Fresh mussels steamed in an Indian inspired charred tomato, onion, red pepper, garlic cream sauce.
for the mussels
- 2-3 pounds fresh mussels, in their shell
- a large bowl or sink full of cold water
- a kitchen towel
for the sauce
- 4 large tomatoes, cored and quartered
- 1 red bell pepper, seeded and torn into large pieces
- 1 large onion, peeled and quartered
- 6-10 garlic cloves, depending on your garlic tolerance or preference
- 1 jalapeno, seeded, deveined and quartered
- chives or scallions (green onions) for garnish
- extra virgin olive oil
- salt and pepper
- 2oz chorizo
- 1.5t garam masala
- 1tsp ground ginger
- 3/4tsp ground coriander (cilantro seeds)
- 3/4tsp cumin
- 1tsp paprika
- 1C chicken broth
- 1C coconut milk, half and half or heavy cream (your choice)
- 2tbsp clarified butter or ghee (not necessary if you're using heavy cream)
Tip:allrecipes.com has a great article on cleaning and preparing fresh mussels.
Cleaning the Mussels
- place mussels directly into a sink or large bowl filled with cold water
- soak for 20 minutes -- you'll be surprised about the amount of sand they'll release
- pick through the mussels and discard any with broken shells or that are open to ensure you're the freshest mussels possible -- you may end up losing 1/4-1/3 of what you brought home so plan for this when buying
- as you sort through the mussels, wipe them down with a clean kitchen towel and use the towel to rip the beards off -- be sure to rip down to the hinge of the shell -- this is said to not kill the mussel
- keep the mussels in cold water until you're ready to drain and cook them
- place the tomatoes, red bell pepper, onion, garlic and jalapeno on a baking sheet lightly coated with the olive oil
- lightly pour more olive oil over the veggies and sprinkle with salt and pepper
- place in an oven, on the top shelf on broil for about 10-15 minutes -- keep an eye on them, as soon as everything starts to get toasted and begin to blacken, they're really to come out
roasted vegetables after shot
- place the roasted veggies and any juice that may be on the baking sheet in a blender or food processor and puree.
- heat a large saute pan over medium heat and add 1T of extra virgin olive oil
- add chorizo and cook until cooked through and browned
- add the roasted vegetable puree and chicken broth to the pan, be careful as the liquid may start popping quickly, cover and let cook for 10 minutes, stirring often
- add the garam masala, ginger, coriander, cumin, paprika and stir until well combined
- simmer for five more minutes, covered
- stir in cream of your choice, add ghee if you're using coconut milk, stir well to combine
final sauce shot
- drain mussels and place in pan, it's okay to crowd the pan but do not stack them as the weight may cause the mussels on the bottom to not open
mussels after just being placed in the pan
- cover the pan and check the mussels at 4 minutes, 6 minutes and 8 minutes as necessary -- most of the mussels should be open
open mussels in sauce after cooking
- use a slotted spoon to strain out the mussels into serving bowls, discarding any mussels that did not open
- use a ladle to pour the sauce over the mussels
- garnish with sliced chives or scallions
- be sure to provide an empty bowl at the table to discard the shells
What I'd Change Next Time:
- I used Mexican ground chorizo this time because it's what we could find easily without any added sugar or preservatives but I would recommend Spanish chorizo links to add texture to this dish