True confession… it’s actually Sunday, but as there’s a post waiting in the wings to publish, and I’m in the mood to write. I figured tomorrow would be just as good a day as any to share my thoughts.
OK, come on some thoughts!
Actually, I have lots… such as, when this post goes live I will likely be at the shop bothering my contractor with my camera, getting in the way, and changing my mind again once the cabinets start being built. I have big plans for that small space, I’m just not certain I have enough space for all the big plans.
I guess that remains to be seen.
Painting the walls and the slatwall were on my list of things to do Sunday. Then I sat down at my computer with a cup of coffee, and realized I was tired. Really tired. So tired it was an effort to lift the coffee cup let alone move the mouse around.
At nearly 1pm I posted the following on Facebook:: “Paint or play? Paint or play? So far, play is winning! It’s almost 1:00 and I’m still not out of my jammies.”
Jammies won!
I sure had fun playing tour guide this week. Nearly everyone who came in to the shop wanted to check out the new space. The consensus has been that the additional light is wonderful, the room is just big enough, and the carpet in there can really use some attention. My plans have received the stamp of approval from one and all.
Saturday was an amazing day! There were two classes back to back. Jenny taught Freeform Peyote from 1-3, then ran the shop for me while I taught a make up Wire Wrap 1 class from 3:30-5:30. Sales were brisk from the moment the shop opened until past closing time. Hmmm, that’s likely why my pajamas won out.
During the freeform class I joined a discussion about cooking, and eating organic… both of which I truly enjoy. I told the gals in the class about a wonderful polenta pizza I prepare that’s vegetarian, organic, and very tasty. The recipe was requested so……..
CRUST::
1 1/2C yellow cornmeal
1C cold water
1C boiling water (heated in a medium saucepan)
1/4t salt
1/3C grated Parmesan Cheese
1. Place cornmeal in a small bowl. Add cold water, and stir until uniformly combined.
2. Stir cornmeal mixture into saucepan of boiling water. Cook, stirring, over low heat until thick (about 5 minutes).
3. Remove from heat, stir in salt and Parmesan. Form a crust in the buttered 9X13 pan (use wet hands or a spatula to pat into place). Baked uncovered for 30 minutes at 375°. Remove from oven. Turn oven down to 350°.
FILLING:: Here is where you can have some fun!
1T olive oil
1 large clove garlic, crushed
1 leek sliced
1/2C sliced red bell pepper
1/2C sliced mushrooms (I prefer Crimini)
1/2t oregano
1/2t basil
salt and pepper to taste
1/3# mozzarella cheese, grated
1 medium tomato, sliced
Grated Parmesan cheese for the top
1. Saute’ garlic, leeks, peppers, and mushrooms in olive oil until vegetables are tender. Remove from heat, add herbs.
2. Spread mixture over crust. Arrange mozzarella and tomatoes on top, sprinkle on Parmesan. Bake at 350° for 20 minutes. Serves 4.
This recipe is from a collection of recipes published privately by my mom and her friends. They met weekly for over two years to do yoga, and share meals. Their cookbook is one of my favorites.
Humor me while I share another recipe that has become a real favorite this winter. I came across the inspiration for this soup in Sunset magazine in December. I’ve changed it enough that think I can call it my own.
4 Italian Chicken Sausages, casings removed. (I use Isernio’s Mild, they’re free range and minimally processed… according to the package, and we know we can always believe whatever the manufacturer tells us, right?)
2 cartons Wolfgang Puck Free Range Organic Chicken Broth (probably the best prepared broth I have ever encountered)
2 cloves fresh garlic, chopped
1 leek, cleaned and sliced
1 bunch fresh rainbow chard, cleaned and chopped
1t fennel seed
3T olive oil
In a large pot heat olive oil, add garlic, leek, and fennel seeds. Saute’ until garlic and leeks are translucent. Add sausages, breaking them into small pieces, and continue cooking. When sausage is cooked, pour in both cartons of chicken broth. Cover and bring to a boil. After soup has started to boil, add the chopped chard, stir, cover, and reduce heat to a simmer. Soup is ready to serve in 15 minutes. Don’t be surprised to find your soup slightly pink as the red stems of the rainbow chard will add color to the broth.
Serve with toast, and enjoy.
I had some for dinner last night, and it was just what I wanted on a rainy Sunday night.
As much as I love beads, I also love words. Believe it or not, I’ve been publishing my thoughts online for over five years. There were times I was a bit more dedicated than I have been recently, but it seems that my love of writing is starting to show itself again.
Recently, I came across this page and wanted to share it. The article is about ‘paraprosdokians’ which is a figure of speech where a sentence or phrase ends in an unexpected manner causing the listener or reader to rethink the first part of the statement. There were 37 examples provided, some were clever, some cute, and a few caused me to laugh out loud! Here are my favorites::
- Some people hear voices. Some see invisible people. Others have no imagination whatsoever.
- Hospitality: making your guests feel like they’re at home, even if you wish they were.
- You do not need a parachute to skydive. You only need a parachute to skydive twice.
- If you are supposed to learn from your mistakes, why do some people have more than one child?
- Some cause happiness wherever they go. Others whenever they go.
- The voices in my head may not be real, but they have some good ideas!
One more thing before I end my meanderings::
I hope everyone has an amazing Monday!
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