This must be the good life…
This must be the good life; a line from a new song called “The Good Life” from OneRepublic. It was playing in my Jetta as I drove into Asheville yesterday. While it may of been dreary; the skyline spoke to me. I know I am supposed to be here. The commute from Hendo. County isn’t too bad and I’ve gotten used to it but would it would be so nice to be 10-15 from home instead of 30-40. Oh and I live with my mother…anyways.
My life is here; I’ve tried to so hard to fight it and in the meanwhile I was missing all the good in my life here. My version of “the good life.” Whether that’s meeting friends for a drink to celebrate the departure/new adventure of another friend at Sazerac or talking a solo “people watching” walk through downtown Asheville; this is my home. My true home. A place that allows me to get gussied up and go out or throwing on jeans, t-shirt and a scarf with no make up and still be thought of as civilized. A place that embraces me for all my imperfections and faults; a place that doesn’t judge me. A place where I have many friends who are also my family. A place for me:)
Happy Tuesday:)
Wednesday Wisdom: The World According to Mister Rogers
I am a huge fan of Mister Rogers and have been since I was a wee one. I was a PBS kid and my parents couldn’t be happier. I did watch Rainbow Brite, Shera and other non PBS shows but Reading Rainbow, Sesame Street and Mister Rogers Neighborhood were my top picks. During my tenure in Washington DC, I bought a lot of books every time I ventured into the Georgetown Barnes & Noble. Flash forward to Sunday when I was going through boxes of books from my storage unit and I found this gem:
I remember buying it a few months after his death. I am going to use it for some inspration for my weekly Wednesday Wisdom and I hope you enjoy.
From the chapter, “The Challenges of Inner Discipline.”, Page 125:
“There’s an old Italian proverb: “Qui va piano, va sano, va lentano.” That means: “The person who goes quietly, goes with health and goes far.” Hurrying up and using lots of shortcuts doesn’t get us very far at all”
How many times have all of us under the stress of life just wanted to get it over with? Whether that be a project, random task or whatever. I have had plenty of experience rushing into things and not thinking things through. This can get us a negative result in the end. So enjoy the process folks:)
Happy Wednesday (and Veterans Day!)
Best,
Friday Favorites
Ahh Friday:)
Friday Favorites for this week:
1: Starbucks Peppermint Mocha-I am obsessed with this drink and the fact that it appears every November in a red cup makes me squeal like a 5 year old. I never grow tired of it and it is a great reminder of my favorite holiday, Christmas.
2: Catalogs: I love catalogs (who doesn’t) especially the holiday ones. J.Crew, Anthropologie and Crate & Barrel showed up this week. I want to LIVE in all of them:)
3: Holiday Wrapping Paper: Specifically these patterns from The Paper Source and Crate & Barrel. So adorable! I am trying this year to pick one or two patterns and wrap all my gifts to people in the same wrapping:) Do you do this?
Happy Friday Readers! Have a great weekend!
Best,
Tantalizing Thursday
So last week was cocktails and what better item to pair cocktails with then appetizers. I am a true believer that even if you invite friends or coworkers over for just a drink; you should always have something bite sized to offer. Enter appetizers. It doesn’t have to be fancy or take a lot of time but your guests will appreciate. Especially if they have had a long day and haven’t had a chance to get or cook dinner yet. The Food Network has a great resources and all the below photos and recipes are credited to them.
Citrus Marinated Olives
Recipe courtesy Alton Brown for Food Network Magazine
- Serves: about 1 pound olives (about 3 1/2 cups)
Ingredients
- 1 pound large green olives with pits, drained and rinsed
- 1 clove garlic, minced
- 1/2 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Zest and juice of 1 lemon
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon curry powder
Directions
Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours.
In a 1- to 1 1/2-quart container, combine all the remaining ingredients. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Let sit in a cool, dry place for 1 day. Refrigerate for 1 or 2 days before serving.
Photograph by Lara Robby
Lemongrass-Cured Salmon Canapes
From Food Network Kitchens
- Serves: approximately 50 portions
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 2 teaspoons cumin seeds
- 1/3 cup sugar
- 1/2 cup kosher salt
- 4 stalks fresh lemongrass
- 1 bunch cilantro, with stems
- 2 (12-ounce) salmon center cut fillets, with skin attached (each equal size)
For serving:
- Thinly sliced cucumbers (about 25 slices)
- Boiled small fingerling potatoes, quartered, optional (about 25 pieces)
- Micro cilantro or other tender micro herbs, such as mint or basil
Directions
Toast the whole spices in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool slightly and crush in a mortar and pestle or in a spice grinder. Mix the sugar, salt, and spices together.
Roughly chop both the lemongrass stalks and cilantro, then mix them together, this can be done either by hand or in a food processor.
Lay the salmon, skin side down on a cutting board. Pull the pin bones from the fillets if needed. Scatter the curing mixture over the fish, and then the lemongrass and cilantro mixture. (This may seem like a lot of rub but use it all.) Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap. Set the package on a plate, cover with another plate or small baking sheet. Place 2 to 3 cans on top to weight down the fish. Refrigerate for 2 to 3 days flipping the salmon daily.
Unwrap the salmon, and rinse under cold running water to remove the spices and herbs. Dry thoroughly with paper towels. Slice the salmon at a slight angle, as thin as you can.
If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve. Serve on a slice of cucumber or a fingerling potato. Garnish with herbs and serve.
Wrap-Party Apps
Recipe courtesy Food Network Magazine
- Prep Time: 5 min
Directions
Roll thin slices of roasted red pepper around a basil leaf and a mini mozzarella ball (bocconcini). Secure with toothpicks.
Photograph by Jonathan Kantor
All content ©The Food Network and it’s affiliates.
Happy Entertaining Readers!
Wednesday Wisdom: Follow your heart
Follow your heart.
Easy enough right?
Sometimes not. Especially for a Virgo natured person like myself. I always seem to choose my head over my heart 99.5% of the time. I’m slowly and surely learning that my heart and gut feelings are more important especially right now. When something doesn’t feel right, it usually means it isn’t. I get too sucked in to all the logic I use in making my decisions and forget the more important part: the heart. How does this decision feel? Once you tie into your heart-strings generally you figure out very quickly if it is the right decision for you.
Happy Wednesday!
