August 8, 2012
What We Don't Know.....
I have become painfully aware of how little I know about my parents, not who they are as my parents, but who they are as people. What did they accomplish as children, what things did they do that they aren't so proud of, who did they dream of being, what sort of things did their parents do that they hated as kids, what were family gatherings like, etc. Maybe I just wasn't listening those twenty some years I was home, maybe I was too self-absorbed being a kid or trying to figure out who I wanted to be to care about who they were.
As my Dad's 60th birthday has come and gone and a recent visit to Chicago I'm left with a lump in my throat telling me I don't have forever with them. This may be a morbid thought but it's also a progressive one. Humans are innately sentimental, at least I believe this to be true, over our past, our history, and what events have shaped us to be who we are. We wouldn't spend billions on therapy, self-discovery, and self-help books if we didn't give a shake about the things that happen to us and to those that came before us. We'd simply be one sheep following one another until we met our maker.
My Grandma Tippy had the forethought to compose two small booklets about her childhood some years ago in which she presented copies to all of us each Christmas. I cherish those books and actually keep them in my safe. They are a story, in her own words, of what life was like back when. Tales that seems like fiction, that just couldn't be true; riding horses to school, deep poverty, an orange as a prized Christmas gift. It was after reading those booklets, complete with images she'd drawn herself, that I understood a bit more about who she was as a person, as my Grandmother.
I don't think I am alone in that we so often long to know more about someone after it's to late to ask questions. We don't want to be rude or pry about what their lives were like and unless that person is forward and open about their life we just never assume to ask. Do my kids know that I was second chair flute all through grade school? Do they know I won several first place ribbons in my high school senior art exhibit? Do they know that I once canoed down a river and tipped over in chest deep rapids? Do they care, will they want to know?
This blog was created not as a place of self-promotion but almost as an open working journal, that if kept up long enough, might just become a place my children can come to learn about their crazy mother and her life's experiences. Make a list of all the things you've done in your life, good and bad, add to it as you remember them, ask questions of your parents and Grandparents, keep it in a safe place and someday that might just be the best gift you could ever give to your kids. Sometimes understanding the way someone came to be who they are can give you a greater appreciation for why they do the things they do. There may just be a reason or ten why your Mother does that thing that makes you crazy!
July 17, 2012
These Ain't Yo' Daddy's Ribs
Let's hear it for the ladies! Yeah the ladies who have boldly mastered the grill and taken over a small piece of masculinity from the men in their lives. The primal urge to conquer the fire and sear large hunks of meat over an open flame no longer calls to the testosterone laden cave men of yore. I have a new found thrill and am learning to master the grill one piece of flesh at a time.
I grew up in your typical male-dominated grill household, as probably most of us did. The difference being my Dad was/is also a rather accomplished self-made amateur chef and multi-BBQ/chili-cook off competition winner. Wheew, talk about some shoes to fill, good thing for such a tall man he's got rather small feet. Not yet having found the need to compete "professionally" I still compete internally challenging myself to master new techniques, new tools, and new foods.
Well with summer in full swing and a BBQ, seemingly every weekend, for some various celebration of sorts ribs always seem to be the holy grail of who has mastered the grill. Are they tough, are they rubbery, maybe they're too fatty for some, or flavorless for others? Were they purchased from an artisan butcher or were they the 1/2 price bargain of the day off the grocery store rack, and does it really make a difference?
Long story short I've agonized for years, yes really, about ribs. Never having really been a huge fan and always too afraid to screw 'em up and be told to never touch the grill again I had kind of written them off as a food that "others" cook. With all of my Food Network knowledge, billions of cookbooks (including a few BBQ books), and the right tools I decided what the hell just go for it! You know what the were FREAKING AWESOME! So awesome in fact my own daughter proclaimed at dinner they might just be better than her Dad's, SCORE! So to all the ladies out there pick up the tongs, fire up the grill, and grab your rack (come on, your rack of ribs). Let's get grillin' and show the good ole boys club just what the ladies can do!
Ribs for 6 (ok there'll probably be leftovers)
3 Racks of baby back ribs (doesn't matter where you get them from just make sure they're meaty and fresh)
1 cup apple cider vinegar
3/4 cup loose brown sugar
1/8 cup salt
1/2 cup orange juice
18 oz bottle of your favorite BBQ sauce (I used Sweet Baby Ray's)
1 tsp of chili powder
Prep the ribs by removing the silver skin from the back of the racks, slide your knife under a corner of the silver skin making a whole big enough to get a fingertip or two between the silver skin and bone, then start pullin'. Once the silver skins are removed grab a large stock pot (you may need two) and add the cider vinegar, brown sugar, salt and enough water to cover the ribs. Cut the ribs into 3-4 bone sections (makes it easier to get everyone to the party and will give you more surface area for saucing later) and add them to the pot.
Preheat your grill. Depending on the number of burners you'll want them on low and preferably only the outside burners. (Charcoal you'll want to let the coals burn down and place them around the outside of the kettle.)
Boil the ribs for 15-20 minutes until they are no longer pink. Add the OJ, chili powder, and full bottle of BBQ sauce to a sauce pan and warm on low until the ribs are ready for the grill.
Once the grill is warmed up place your ribs, unsauced, on the grill for approximately 20 minutes, flipping after the first 10. Next start saucing, you'll want to apply the sauce to the ribs at this point too. Sauce one side then flip after 5 minutes, sauce the back side and flip after 5 minutes, give one final saucing to the meaty side and pull off the grill after the last 3-5 minutes. Allow the ribs to sit under foil for 5-10 minutes before cutting into individual segments and serve.
I prefer my ribs on the sweeter side and so do my kids. Add a dash of cayenne or hot sauce to the mix if you prefer a kick. And voila you've got some kick ass ribs and you did it all by your pretty lil' ole self!
Happy grillin'
I grew up in your typical male-dominated grill household, as probably most of us did. The difference being my Dad was/is also a rather accomplished self-made amateur chef and multi-BBQ/chili-cook off competition winner. Wheew, talk about some shoes to fill, good thing for such a tall man he's got rather small feet. Not yet having found the need to compete "professionally" I still compete internally challenging myself to master new techniques, new tools, and new foods.
Well with summer in full swing and a BBQ, seemingly every weekend, for some various celebration of sorts ribs always seem to be the holy grail of who has mastered the grill. Are they tough, are they rubbery, maybe they're too fatty for some, or flavorless for others? Were they purchased from an artisan butcher or were they the 1/2 price bargain of the day off the grocery store rack, and does it really make a difference?
Long story short I've agonized for years, yes really, about ribs. Never having really been a huge fan and always too afraid to screw 'em up and be told to never touch the grill again I had kind of written them off as a food that "others" cook. With all of my Food Network knowledge, billions of cookbooks (including a few BBQ books), and the right tools I decided what the hell just go for it! You know what the were FREAKING AWESOME! So awesome in fact my own daughter proclaimed at dinner they might just be better than her Dad's, SCORE! So to all the ladies out there pick up the tongs, fire up the grill, and grab your rack (come on, your rack of ribs). Let's get grillin' and show the good ole boys club just what the ladies can do!
Ribs for 6 (ok there'll probably be leftovers)
3 Racks of baby back ribs (doesn't matter where you get them from just make sure they're meaty and fresh)
1 cup apple cider vinegar
3/4 cup loose brown sugar
1/8 cup salt
1/2 cup orange juice
18 oz bottle of your favorite BBQ sauce (I used Sweet Baby Ray's)
1 tsp of chili powder
Prep the ribs by removing the silver skin from the back of the racks, slide your knife under a corner of the silver skin making a whole big enough to get a fingertip or two between the silver skin and bone, then start pullin'. Once the silver skins are removed grab a large stock pot (you may need two) and add the cider vinegar, brown sugar, salt and enough water to cover the ribs. Cut the ribs into 3-4 bone sections (makes it easier to get everyone to the party and will give you more surface area for saucing later) and add them to the pot.
Preheat your grill. Depending on the number of burners you'll want them on low and preferably only the outside burners. (Charcoal you'll want to let the coals burn down and place them around the outside of the kettle.)
Boil the ribs for 15-20 minutes until they are no longer pink. Add the OJ, chili powder, and full bottle of BBQ sauce to a sauce pan and warm on low until the ribs are ready for the grill.
Once the grill is warmed up place your ribs, unsauced, on the grill for approximately 20 minutes, flipping after the first 10. Next start saucing, you'll want to apply the sauce to the ribs at this point too. Sauce one side then flip after 5 minutes, sauce the back side and flip after 5 minutes, give one final saucing to the meaty side and pull off the grill after the last 3-5 minutes. Allow the ribs to sit under foil for 5-10 minutes before cutting into individual segments and serve.
I prefer my ribs on the sweeter side and so do my kids. Add a dash of cayenne or hot sauce to the mix if you prefer a kick. And voila you've got some kick ass ribs and you did it all by your pretty lil' ole self!
Happy grillin'
July 16, 2012
Holy Sabbatical Batman
Today's totally random blog post brought to you by memories, bbqs, failures, laughter, and the Food Network.
Have you ever "Bing mapped" your childhood home? http://binged.it/LUEjhl I did and I was sad, sad that the giant garden we had as kids was filled in and now just more sod, sad that the old full service gas station up the street had been bulldozed to make way for some other giant change store, and sad that well it just wasn't MY childhood home anymore. It brought back a flood of other memories though. The two great big Locust trees in our front yard and how every fall they would create a mess of tiny yellow leaves that would stick to everything after a rain; the memories of the shared suburban driveway leading to two tiny single car garages and learning to navigate the numerous protrusions while backing the car out when I learned to drive. The early morning visits with my wonderful retired neighbors in the wee hours of the morning when I was little; the garden window with its sharp corners that my Dad always managed to smack his head on at least once a year. The cedar siding that was more work than it was worth and the carefully crafted 10 ton wood front steps my Dad built. So many memories came flooding back and I realized what an awesome childhood I was blessed to have. If you haven't Google Earthed or Bing mapped places from memories past I recommend you do so. It can give a sense of where you've been and where you want to go.
After a sabbatical from the blog it became very obvious to me that I am great at starting things just not so great at keeping up with things that have no intended end point or goal. I think we all like to feel a sense of accomplishment, I know I do. The older I get and the more gray hairs I discover the more I realize I am at a point in my life where my goals are to keep my kiddos happy and healthy, teach them manners, respect, and how to fend for themselves. While I'd love to be climbing some corporate ladder or earning some higher degree I figure maybe just maybe with any luck I'll have lots of time to reinvent myself when they are older. Excuse, yeah probably, reality most certainly.
I figure with the amount of cooking shows I am addicted to and had watched as a kid I should have the equivalent of a culinary arts degree in about 20 years. I find GREAT joy in my culinary creations and honestly I'm not sure I would love it as much if I did it for a living. I work well under pressure when it's something someone needs me to produce for someone else, but turn the table and I get antsy and ornery and well kind of mean when the pressure is self-inflicted to produce something fabulous for others. (Make sense?) See we had a group of friends over for a casual get together and while I grilled wonderful pork tenderloins, made all the sides from scratch, and even produced dessert I was a mess and testy with everyone, who dared to cross my work zone, all day. My Food Network inspired dinner was a great outlet for my culinary prowess (kind of became my own personal version of Chopped), however why the heck did I put so much pressure on myself? It all turned out great and we all laughed and had a wonderful time.
Today's lesson: lighten up!
(Totally random blog post but eh who cares.)
Here's the menu from our summer adult bbq!
What does a nosey pepper do? Get's jalepeno business! (bwahahaha)
These jalepeno poppers have become a huge hit (thanks to my other half's sister for discovering them).
http://www.kraftrecipes.com/recipes/cheese-bacon-jalapeno-rellenos-53897.aspx#.T_L8cqm1R4w.facebook
Use the full 8oz of cream cheese if you dare. I've discovered baking them for 10 minutes then about 2-5 minutes under the broiler works best for a nice crispy top.
Marinated Grilled Pork Tenderloin
I used four tenderloins for eight people. Increase the oj and let them marinate overnight. These are fabulous and soooo easy. I prefer my pork done to about 145 degrees and slightly pink (which is now acceptable), no you won't get worms.
Smokin' Potato Salad
http://shar.es/teQeg
This is fantastic potato salad! I used quite a bit more smoked paprika but the beauty of this is making it to taste. I dressed the potatoes while they were still warm so they would absorb more of the flavor and also pureed the capers. (I have someone in my life who is anti-caper, though he never knew the difference once I snuck them in there.)
Long Beach Coleslaw
http://shar.es/teF0q
This was a totally new take on your traditional coleslaw and received rave reviews from the peanut gallery. It's a great "make-ahead", then just cut up the iceberg lettuce right before serving, mix and enjoy.
Killer White Peach Sangria
And by killer I mean yeah its so good you'll swig it back and realize you're going to have a killer headache the next day good. This is my own concoction and had everyone cheering for more.
1 giant bottle Pino Grigo or your other favorite white wine (about 8 cups)
1 regular bottle peach vodka (about 4 cups, eh or just use the whole thing like we did)
4-8 cups Sprite (for the sissies who like their booze diluted)
1 can frozen lemonade (do not dilute)
1 bag frozen fruit cut into bit size chunks (I used peaches, pineapple, and strawberries)
Freeze the Pino and Vodka overnight, then mix everybody together in a large pitcher and serve over ice.
Dessert (shhhhh I lost the recipe but I'll add it as soon as I find it)
Have you ever "Bing mapped" your childhood home? http://binged.it/LUEjhl I did and I was sad, sad that the giant garden we had as kids was filled in and now just more sod, sad that the old full service gas station up the street had been bulldozed to make way for some other giant change store, and sad that well it just wasn't MY childhood home anymore. It brought back a flood of other memories though. The two great big Locust trees in our front yard and how every fall they would create a mess of tiny yellow leaves that would stick to everything after a rain; the memories of the shared suburban driveway leading to two tiny single car garages and learning to navigate the numerous protrusions while backing the car out when I learned to drive. The early morning visits with my wonderful retired neighbors in the wee hours of the morning when I was little; the garden window with its sharp corners that my Dad always managed to smack his head on at least once a year. The cedar siding that was more work than it was worth and the carefully crafted 10 ton wood front steps my Dad built. So many memories came flooding back and I realized what an awesome childhood I was blessed to have. If you haven't Google Earthed or Bing mapped places from memories past I recommend you do so. It can give a sense of where you've been and where you want to go.
After a sabbatical from the blog it became very obvious to me that I am great at starting things just not so great at keeping up with things that have no intended end point or goal. I think we all like to feel a sense of accomplishment, I know I do. The older I get and the more gray hairs I discover the more I realize I am at a point in my life where my goals are to keep my kiddos happy and healthy, teach them manners, respect, and how to fend for themselves. While I'd love to be climbing some corporate ladder or earning some higher degree I figure maybe just maybe with any luck I'll have lots of time to reinvent myself when they are older. Excuse, yeah probably, reality most certainly.
I figure with the amount of cooking shows I am addicted to and had watched as a kid I should have the equivalent of a culinary arts degree in about 20 years. I find GREAT joy in my culinary creations and honestly I'm not sure I would love it as much if I did it for a living. I work well under pressure when it's something someone needs me to produce for someone else, but turn the table and I get antsy and ornery and well kind of mean when the pressure is self-inflicted to produce something fabulous for others. (Make sense?) See we had a group of friends over for a casual get together and while I grilled wonderful pork tenderloins, made all the sides from scratch, and even produced dessert I was a mess and testy with everyone, who dared to cross my work zone, all day. My Food Network inspired dinner was a great outlet for my culinary prowess (kind of became my own personal version of Chopped), however why the heck did I put so much pressure on myself? It all turned out great and we all laughed and had a wonderful time.
Today's lesson: lighten up!
(Totally random blog post but eh who cares.)
Here's the menu from our summer adult bbq!
What does a nosey pepper do? Get's jalepeno business! (bwahahaha)
These jalepeno poppers have become a huge hit (thanks to my other half's sister for discovering them).
http://www.kraftrecipes.com/recipes/cheese-bacon-jalapeno-rellenos-53897.aspx#.T_L8cqm1R4w.facebook
Use the full 8oz of cream cheese if you dare. I've discovered baking them for 10 minutes then about 2-5 minutes under the broiler works best for a nice crispy top.
Marinated Grilled Pork Tenderloin
I used four tenderloins for eight people. Increase the oj and let them marinate overnight. These are fabulous and soooo easy. I prefer my pork done to about 145 degrees and slightly pink (which is now acceptable), no you won't get worms.
Smokin' Potato Salad
http://shar.es/teQeg
This is fantastic potato salad! I used quite a bit more smoked paprika but the beauty of this is making it to taste. I dressed the potatoes while they were still warm so they would absorb more of the flavor and also pureed the capers. (I have someone in my life who is anti-caper, though he never knew the difference once I snuck them in there.)
Long Beach Coleslaw
http://shar.es/teF0q
This was a totally new take on your traditional coleslaw and received rave reviews from the peanut gallery. It's a great "make-ahead", then just cut up the iceberg lettuce right before serving, mix and enjoy.
Killer White Peach Sangria
And by killer I mean yeah its so good you'll swig it back and realize you're going to have a killer headache the next day good. This is my own concoction and had everyone cheering for more.
1 giant bottle Pino Grigo or your other favorite white wine (about 8 cups)
1 regular bottle peach vodka (about 4 cups, eh or just use the whole thing like we did)
4-8 cups Sprite (for the sissies who like their booze diluted)
1 can frozen lemonade (do not dilute)
1 bag frozen fruit cut into bit size chunks (I used peaches, pineapple, and strawberries)
Freeze the Pino and Vodka overnight, then mix everybody together in a large pitcher and serve over ice.
Dessert (shhhhh I lost the recipe but I'll add it as soon as I find it)
March 18, 2012
Easy Easter Wreath
Spring is in the air, well summer really. Us hearty Minnesotans, yes I am starting to identify more with the folks native to the great white north rather than those of my native Chicago, manage to embrace the outdoors even is subzero temps but when spring arrives we come truly alive. Unusual March temps in the 80's have us all dizzy with spring fever. I also find my need to create is much stronger when the sun shines again, maybe it's the whole rebirth thing that spring brings about. I found myself anxious to take down the Christmas lights and joyfully cleaning out the gutters yesterday. Normally a disgusting task I was just happy to be up on the roof without fear of launching myself 20 feet into the air with a quick misstep onto some ice.
After removing the remnants of Christmas and winter paraphernalia from our house it just looked so sad and naked and colorless. I went digging through my box of seasonal decor and discovered a plethora a pretty plastic Easter eggs. Not having any bushes to decorate or trees with branches low enough to hang them from I thought...hmmm....a wreath. I scoured the town high and low to find a simple wreath form that wouldn't break the bank as it would be covered by pretty plastic eggs. Ah ha, Goodwill. If you haven't already discovered go check out your local Goodwill. I was elated with the wide array of wonderful Easter decorations and once loved floral arrangements and slightly tattered wreaths that were available. I managed to score a sad little grape vine wreath that had obviously seen better days. The clerk agreed $.99 was a fair price and with two bags of lime green plastic Easter grass at $.49 each I was ready to go!
Here's what you'll need:
1 12" diameter wreath form of some sort
1 bag of plastic Easter grass
An assortment of sizes and colors of plastic Easter eggs
A hot glue gun and glue sticks
First using the hot glue, stick generous amounts of the Easter grass on your wreath form so as to cover it completely. I used one large egg to help mash the grass into the glue so I didn't burn my fingers.
Next glue individual eggs to the form/Easter grass. You'll want to vary the sizes and apply glue to both the side contacting the wreath form and sides adjoining any other eggs.
And voila! You have a pretty, weather proof decoration! This was a fun little craft project and something that should last for quite a long time, unlike the 80 degree weather we are experiencing in March!
After removing the remnants of Christmas and winter paraphernalia from our house it just looked so sad and naked and colorless. I went digging through my box of seasonal decor and discovered a plethora a pretty plastic Easter eggs. Not having any bushes to decorate or trees with branches low enough to hang them from I thought...hmmm....a wreath. I scoured the town high and low to find a simple wreath form that wouldn't break the bank as it would be covered by pretty plastic eggs. Ah ha, Goodwill. If you haven't already discovered go check out your local Goodwill. I was elated with the wide array of wonderful Easter decorations and once loved floral arrangements and slightly tattered wreaths that were available. I managed to score a sad little grape vine wreath that had obviously seen better days. The clerk agreed $.99 was a fair price and with two bags of lime green plastic Easter grass at $.49 each I was ready to go!
Here's what you'll need:
1 12" diameter wreath form of some sort
1 bag of plastic Easter grass
An assortment of sizes and colors of plastic Easter eggs
A hot glue gun and glue sticks
First using the hot glue, stick generous amounts of the Easter grass on your wreath form so as to cover it completely. I used one large egg to help mash the grass into the glue so I didn't burn my fingers.
Next glue individual eggs to the form/Easter grass. You'll want to vary the sizes and apply glue to both the side contacting the wreath form and sides adjoining any other eggs.
And voila! You have a pretty, weather proof decoration! This was a fun little craft project and something that should last for quite a long time, unlike the 80 degree weather we are experiencing in March!
March 1, 2012
Lost and Found
We are bombarded daily by celebrity successes and equally their failures, their "innate" talents thrown in our faces. We probably all know someone who seems to be able to achieve the impossible with very little effort and we all surely know someone who can just never seem to get it together. Most of us, however; probably fall somewhere in between, never quite reaching the celebrity we surely thought we were destine to attain as children and tired of the pitfalls that keep landing in front of us. I've wrestled most of my life with secretly wanting to be the best, to please my parents and have them be proud of my successes and accomplishments, to please my boss, my coworkers, and my life partner.
I've always wanted to have that one God-given talent that everyone recognizes and falls back in pure awe that it's me with this talent. Then the other day a simple post on Pinterest struck me to the core. Now you are probably wondering why the heck this post contains a photo of Albert Einstein, right? It was a quote of his that suddenly made it all so clear to me. We need not have a special talent capable of winning a high-school talent contest or work tirelessly to perfect a skill we are sure will make us special but rather accepting that a talent in and of itself is being curious about the world. It struck me like lightning that I am a seeker of experiences, that my talent isn't tangible, it isn't to produce wonderful food, or beautiful art, or play guitar. My talent is to feel, to produce joy, to find out why, to add to my catalog of life's experiences.
As I get older I have realized through the many wonderful and sometimes not so wonderful people in the world and the vast array of experiences both good and bad I have had that the world is truly magnificent, that it offers up every kind of experience one could ever want if we only open ourselves up to it. I may be wrong but if I take history as a lesson so many people take the world for granted, choosing only to see the doom and gloom brought to us on the nightly news or to let the misfortunes of others or maybe ourselves derail us immediately upon their arrival.
The more I learn about Albert Einstein the more I identify with him. I may not be a genius however he did not identify himself as such either. The quote that struck me is the quote to the right.
That was my AH HA moment. The moment I realized it is ok not to have just one God-given talent, which sometimes I think may be more of a curse than anything, just one talent you can do better than almost everyone you know but then maybe the rest of your life is lacking and less than perfect. Maybe it is better to just be curious about the world and to feel fulfilled by getting to know it, its experiences, and its people.
Albert Einstein, no doubt, has hundreds of popular quotes which I am sure many were taken out of context though I don't care if this one was or not. It speaks to me and the more I learn about this man the more I love him. His moral code, his passion to understand, accept, and choose his own God, and of course his fierce commitment to knowledge and understanding.
Today I breathe, I breathe because I know who I am and that person is ever changing, and that is OK. There is nothing to loose in having a talent just as there is nothing to loose in discovering that you have none, finding out that your talent is simply being curious about everything, I'll take that in a heart-beat.
I've always wanted to have that one God-given talent that everyone recognizes and falls back in pure awe that it's me with this talent. Then the other day a simple post on Pinterest struck me to the core. Now you are probably wondering why the heck this post contains a photo of Albert Einstein, right? It was a quote of his that suddenly made it all so clear to me. We need not have a special talent capable of winning a high-school talent contest or work tirelessly to perfect a skill we are sure will make us special but rather accepting that a talent in and of itself is being curious about the world. It struck me like lightning that I am a seeker of experiences, that my talent isn't tangible, it isn't to produce wonderful food, or beautiful art, or play guitar. My talent is to feel, to produce joy, to find out why, to add to my catalog of life's experiences.
As I get older I have realized through the many wonderful and sometimes not so wonderful people in the world and the vast array of experiences both good and bad I have had that the world is truly magnificent, that it offers up every kind of experience one could ever want if we only open ourselves up to it. I may be wrong but if I take history as a lesson so many people take the world for granted, choosing only to see the doom and gloom brought to us on the nightly news or to let the misfortunes of others or maybe ourselves derail us immediately upon their arrival.
The more I learn about Albert Einstein the more I identify with him. I may not be a genius however he did not identify himself as such either. The quote that struck me is the quote to the right.
That was my AH HA moment. The moment I realized it is ok not to have just one God-given talent, which sometimes I think may be more of a curse than anything, just one talent you can do better than almost everyone you know but then maybe the rest of your life is lacking and less than perfect. Maybe it is better to just be curious about the world and to feel fulfilled by getting to know it, its experiences, and its people.
Albert Einstein, no doubt, has hundreds of popular quotes which I am sure many were taken out of context though I don't care if this one was or not. It speaks to me and the more I learn about this man the more I love him. His moral code, his passion to understand, accept, and choose his own God, and of course his fierce commitment to knowledge and understanding.
Today I breathe, I breathe because I know who I am and that person is ever changing, and that is OK. There is nothing to loose in having a talent just as there is nothing to loose in discovering that you have none, finding out that your talent is simply being curious about everything, I'll take that in a heart-beat.
February 17, 2012
Oil and Balls
Yep so this post is totally not what all you dirty birds think it's about! Just a blurb about a few new favorite things.
So visiting my Sis back in Chicago, she has the complete opposite hair type that I do, she said she had started using Marrakesh oil. Now given the origin of this oil I am sure I am one of the last people on earth to know about this amazing stuff but I highly recommend it. If you style your hair often with hot tools or just have naturally dry, colored, or processed hair try this stuff out! A little dab and it's like you've put on a whole new head of hair. It smells fantastic to me, like a masculine version of a vanilla cupcake. It's not greasy and I am generally not one for hair products and I try not to wash my hair everyday (no that's not gross, it's unnecessary and environmentally responsible) so products build up or end up on my pillow and I end up breaking out. My sister has crazy curly hair and mine is stick straight so it obviously works well on either hair type.
http://www.amazon.com/gp/product/B002D4CXII
Ok and so now for the balls or ball as it may be. Yep I finally did it I finally bought one of those ball office chair contraptions. Ok so it looks totally ridiculous and I've already been teased about it several times. The fact of the matter is I sit at a desk 8+ hours a day with little opportunity to get much movement other that from the 64oz. of water and 3 cups of coffee I consume at my desk or heading the break room or copier I pretty much am stuck chained to my desk, blarg!
I started to notice my back and neck were really bugging me at the end of the day which proceeded into being an all day thing which I finally attributed to my posture and subsequently to my office chair. If you've ever contemplated a ball chair or read any reviews you know they get mixed reactions. Personally I can FEEL it working. If you don't keep your muscles engaged you sink side to side or fall off the chair in general. I can feel the back of my legs and butt working and ABsolutely can feel my core engaged to keep me upright. No slouching either! Slouching pushes the chair back which makes it awkward and uncomfortable. Anyway long story short is if your work in corporate America and are not allowed to escape your desk invest in one of these babies.
http://www.amazon.com/gp/product/B000VK7CEG
I don't suggest using the oil and balls together though!
Cheers to all things wonderful and healthy!
So visiting my Sis back in Chicago, she has the complete opposite hair type that I do, she said she had started using Marrakesh oil. Now given the origin of this oil I am sure I am one of the last people on earth to know about this amazing stuff but I highly recommend it. If you style your hair often with hot tools or just have naturally dry, colored, or processed hair try this stuff out! A little dab and it's like you've put on a whole new head of hair. It smells fantastic to me, like a masculine version of a vanilla cupcake. It's not greasy and I am generally not one for hair products and I try not to wash my hair everyday (no that's not gross, it's unnecessary and environmentally responsible) so products build up or end up on my pillow and I end up breaking out. My sister has crazy curly hair and mine is stick straight so it obviously works well on either hair type.
http://www.amazon.com/gp/product/B002D4CXII
Ok and so now for the balls or ball as it may be. Yep I finally did it I finally bought one of those ball office chair contraptions. Ok so it looks totally ridiculous and I've already been teased about it several times. The fact of the matter is I sit at a desk 8+ hours a day with little opportunity to get much movement other that from the 64oz. of water and 3 cups of coffee I consume at my desk or heading the break room or copier I pretty much am stuck chained to my desk, blarg!
I started to notice my back and neck were really bugging me at the end of the day which proceeded into being an all day thing which I finally attributed to my posture and subsequently to my office chair. If you've ever contemplated a ball chair or read any reviews you know they get mixed reactions. Personally I can FEEL it working. If you don't keep your muscles engaged you sink side to side or fall off the chair in general. I can feel the back of my legs and butt working and ABsolutely can feel my core engaged to keep me upright. No slouching either! Slouching pushes the chair back which makes it awkward and uncomfortable. Anyway long story short is if your work in corporate America and are not allowed to escape your desk invest in one of these babies.
http://www.amazon.com/gp/product/B000VK7CEG
I don't suggest using the oil and balls together though!
Cheers to all things wonderful and healthy!
Back to Basics
So by now you have no doubt viewed the Chipotle commercial that aired during the Super Bowl, if not take a peek now. I am literally nearly brought to tears by this commercial. Not just by the sweet sentiment of the thoughtful farmer or the cleverly animated little piggies but by the over all concept. I commend Chipotle for not only building an environmentally conscious business model but for being bold enough to put together a mass marketed commercial stating their opinion on what is wrong with our agricultural society, government, and consumption without being blatantly offensive.
While Chipotle is technically "fast-food" and isn't necessarily healthy it presents an option to the giant, corporate, conglomeration fry it up and pump it out as cheap as humanly possible chains. If Chipotle can sustain this type of business model my question is why can't all fast food chains? Sure this would probably mean they'd have to increase what they charge for a burger, but would that be the end of the world? If it means making their global foot print smaller and maybe avoiding what seem to be inevitable increased taxes on their products to make up for their unhealthy burden on those with less than stellar will power and failing health why would they want to continue to use up precious resources that eventually will decrease their revenue?
Maybe I'm getting to gushy over a little ole commercial but deep down a little part of me was touched and reawakened by Chipotle's commitment to a better product and a better business model. Food is just plain important, it doesn't need to be pumped full of chemicals and antibiotics to be mass produced to feed an ever increasing population or feed our ever growing waist-lines. Maybe if we all stop being such gluttons in American and quit pointing the finger at each other or at our government and own up to our decisions this type of practice would be sustainable for every business.
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