Excuse Me While I Pull My Heart out of My Mouth

The big adventures of childhood, independent journeys that help one grow and learn.

Hmmm.

It all sounds good in theory, but when you're out adventuring, I'm holding my heart in my mouth and doing Lamaze breathing. I knew that technique would come in handy some day. It certainly didn't do anything but give D something to do while I labored away!

Baby steps. They just keep getting bigger.

Make Ahead Black Beans

I love to make things from scratch whenever possible. Reading a label and wondering just what the heck some of the ingredients are is one reason. Homemade food is healthier, cheaper, and doesn't take as much time as one might think.

I made these beans in the crockpot last week. We've had them as a side with fajitas, in burritos, and mixed with cooked Chorizo sausage and served over rice. I've got at least 2 more meals in the freezer.

Make Ahead Black Beans

Much better than canned! Season up or down according to your family's taste preferences. The beans require an overnight soak, so plan ahead.

1 bag dried black beans, soak in water overnight to soften Rinse in the morning.

Place in your crock pot:
1 large green pepper, seeded and chopped
1 onion, chopped
8 cups of water (at least, make sure there's plenty to cover the beans)
2 cloves of garlic, minced
2 tsp dried oregano
2 tsp cumin

Cook on low all day. One hour (if you've got it!) before serving, add:
salt to taste
1/4 cup white wine
1 TB red wine vinegar
1 TB sugar
a drizzle of olive oil

Taste and adjust seasonings. You may add green chiles, jalapenos, red pepper flakes, etc.

A Cold Salad on a Hot Day

Honestly, I made this a week ago when it was cold and rainy. Try menu planning in Minnesota. I've been grilling in the rain and making soup when it's 75. Ugh.

I normally don't post recipes that still need a little work, but this one does. It's a great base recipe, but I need to work on it. Taste and season well, I've included my suggestions in italics.


Sweetpea Slaw

Place in a large bowl:
2 packages of stringless sugar snap peas
2 cups matchstick cut carrots (or thinly slice in your food processor)
1 1/2 cups shredded red cabbage
One bunch of green onions, cleaned and thinly sliced

Mix and toss with salad:
4 TB seasoned rice vinegar
1/2 tsp fresh grated ginger
Juice of 1/4 lemon
2 TB olive oil
1/2 tsp salt--taste and increase if you wish
1 tsp sesame oil
red pepper flakes to taste


I think you could add any crisp veggie. Radishes would be nice. I'm up for your suggestions. It's really pretty, perfect for the heat wave we're having here.

Have You Seen This Guy?

Sam Tsui. His Glee cover of Don't Stop Believing is fantastic too.

Happy May Day!

One of my favorite places to hang out in my house is my front porch. I dressed it up for Spring a few weeks ago.

20 Minutes Well Spent

Random Thoughts While Working Out and a Recipe

Lean Mean Meatloaf, Grilled Taters, and Green Beans with Mushrooms.

When I work out, my mind wanders. OK, well, that's not solely limited to when I work out, but I'm often finishing my water, cooling off, and checking out blogdom and finishing my mind wandering. So, here I am and here's what I thought about this morning.

• I wonder how Norman is (Grandma's back in the hospital)


• I wonder why some people ask you so many questions for so many years and then when someone asks you something about them that you should know because you've known them for so many years, you can't answer because you've only been asked questions and never allowed to ask them. (Run on sentence, I know, but I'm time crunched. Forgive me.)


• I wonder why people who comment to me in person about my blog never comment here. Chickens.


• I signed up for Facebook again. I was on for a limited time a long time ago and was contacted by a creepoid from my past and so I deleted the account. Now, with limited searches, I'm finding NO ONE I know there. I know, patience, Grasshopper.


• But, I did have a great time last night chatting with the woman who made nursing school a BLAST for me. Love ya Ang. Glad to talk with ya.


• I wonder if Jack LaLane is still alive and if juicing really is the secret to longevity.


• I wonder if I'm going to have to mow the lawn and I wonder if there's something you have to do to the lawn mower after it's long winter nap. (D's in San Fran, the butt, probably skipping down Fisherman's Wharf at his "convention". I know, you're working, but still.... wouldn't Topeka be a more economical choice in these trying times... just sayin'.)


• I wonder if I will ever finish any of my writing projects.


• I wonder if I will ever have the vegetable garden that I dream and plan every Spring.


• What's for supper?

Lean Mean Meatloaf

Sam will actually eat meatloaf. So, it makes a frequent appearance at our house. I love it. I grew up with boring meatloaf, sorry mom. Soda crackers, salt, pepper, and meat. Ketchup required. This has great flavor and the glaze is really delicious. I made it with venison, which I know grosses a lot of people out, but it really is healthier than ground beef. Use the leanest ground beef you can find if you don't have a mighty hunter in your home.

2 eggs

8 ounces tomato sauce

1 medium onion, finely chopped (or if you have an onion hater, like I do, use onion powder instead)

1 cup dry bread crumbs

1 1/2 tsp salt, to taste, I used much less

1/8 tsp pepper, to taste, I used much more

1/2 tsp fresh garlic

1 1/2 pounds ground venison or ground beef--I used 2 pounds because I didn't want to figure out something to do with the left over 1/2 pound

Preheat oven to 350. Mix all of the above together. Place in a loaf pan.

Mix together:

2 TB brown sugar

2 TB spicy brown mustar

2 TB cider vinegar

Pour over the top of the meatloaf and bake, uncovered for approximately 70 minutes or until at least 165 degrees in the center. Remove from pan and let stand for 5 minutes before slicing.

Sage might be a good addition.