Running

We are training for a half marathon. It started with another couple from our church. One day the men asked us what we thought about running together on Saturdays. And then, being the supercool manly men that they are, suggested we "go big or go home" and sign up for a half marathon. So we did.
That was many months ago, before the weather turned on us. As the summer grew hotter, my pace slowed, and I worried that I might have to walk most of it. I know the goal is to finish, but I really wanted to push myself to do more. If this body can swim a mile without stopping, surely I can jog the better part of a half marathon.
Tonight, the weather dropped below 90. It was 86 with a slight breeze. After so many triple digit runs, it felt spectacular. My ponytail was swaying in rhythm, my feet felt like they had springs attached instead of anvils, and I wanted to spread wide my arms and fly. I remember why I loved running in college. It feels good to go fast. Fast being a relative term.

It's Hatchin' Time

It's that time of year again. From late August into October, the town of Hatch, New Mexico is a hotbed of activity. Get it, "hot"bed?
The elevation, temperature, and soil combine to create the perfect atmosphere for the green fingers of goodness that are Hatch Green Chiles. My husband's favorite restaurant sends employees to New Mexico to hand-select peppers for the many dishes of their Green Chile Festival.

My local grocery store, Central Market has an annual festival and offers fresh or roasted peppers along with dozens of different food items and recipes that all contain Hatch heat.

If you are interested in jumping on the chile wagon, here are some helpful hints. Peppers are best roasted. Period. I'm sure they also could be boiled or baked or fried. But they're best roasted, and it's super easy. Grip the stem with tongs (or your fingers if you have chef's hands) and rotate over an open flame for about five minutes until black and charred. Tada. Wasn't that easy? Now here's the supersecret part that makes you look like a genius...immediately seal them in a ziploc bag and let sit for several minutes. All that charred skin is gonna flake right off and leave you with gorgeous roasted peeled peppers.

Dice one up right away and add it to the next thing you cook. Freeze the rest whole. They last longer. Unless you can't take the heat. If you can't take the heat, get out of the kitchen. The heat intensifies if you leave them whole, and they last longer whole than diced. So if your ancestors did not grow up on pork chops, black-eyed peas, cornbread, and sweet tea...remove the seeds and membranes before you freeze. And on more thing. Please don't inhale while roasting chiles. You will cough up a storm. Use the vent, and turn your head to breathe, just like you're swimming.

Without further rambling, here are some the ways I intend to use my green chiles.

Cucumber and Hatch Chile Salad with Cilantro Vinaigrette

Hatch Green Chile Rice

Hatch Chile Veracruz Sauce

Menu Plan Monday August 15

This is my menu for the week. For more menu ideas, go to the source Organizing Junkie.

Monday: Greek Salad
Tuesday: Cilantro Rice, Black Beans, Chipotle Steak Salad
Wednesday: Ree's Spinach Salad
Thursday: Meatloaf Muffins, Mashed Potatoes, random veggie
Friday: Southwell's
Saturday: Beans, Mac & Cheese, random veggie
Sunday: His Choice

Menu Plan Monday

This is my inagural entry into the world that is Menu Plan Monday. What a great way to link to recipes and work up shopping lists, not to mention countless ideas from others' menus. Drop by Organizing Junkie for more info.

Monday: Tuna Croquettes

Tuesday: Dry-Aged Steak, Sauteed Mushrooms, Wedge Salad (Birthday Dinner at Texas Land & Cattle Co.)

Wednesday: Black Beans, Cilantro Lime Rice, Arepas con Queso, Salad

Thursday: Porkloin, Polenta, Creamed Spinach

Friday: Jesus Food

Saturday: Tamales, Tacos, Refried Beans, Spanish Rice

Sunday: Haley's Birthday Meal out (TBD)

Minimalism

We are really trying to free ourselves from the stuff which so easily entangles. In America, acquiring things is a stronghold that distracts us from God's purposes. We're so busy keeping up with the Jones' that we don't have the time to show the Jones' God's love. We found ourselves spending most of our time on maintaining our house. It's beautiful, but we're going to rent a smaller place that's closer to work, so that we can have more quality time.

Over the weeks to come, I'll be posting some before and after pics along with hints for weeding out the excess.

My First Mile

In training for my first triathlon, and to ensure that I don't drown on event day, I have been swimming. This week, I completed my first mile. It is very relaxing when I don't have someone splashing in the lane next to me. I can imagine I am graceful and elegant and that the beautiful strokes are lenghtening and strengthening my body.

I try not to look in a full length mirror soon after, because the image doesn't match what's in my head. I remember how I used to look, and that's how I see myself.

On a positive note, swimming has helped give me the upper hand in the Battle of the Batwing. When my hand stops waving, my upper arm does not continue to. I'd like to keep it that way.

Not Every One is a Winner

My H-E-B carries essie. Crazy! I picked a color and couldn't wait to try it on.

Smooth Sailing

It has been a rough week, so the name just took me away. Sailing, takes me away....
Long story short, my toenail looked like I dropped a hammer on it. I will be returning it in exchange for one of the orange shades. Maybe Braziliant.

or Meet Me at Sunset.

Pioneer Woman

Yesterday, I was checking in for my daily dose of Ree, and I saw that she was coming to Houston. My darling husband recently commented that I almost made it 24 hours without mentioning her. Guilty as charged. Maybe.

Anyway...I googled to see where she would be, and I got a hit for Barnes & Noble. I called the store, and they gave me info that conflicted with what she posted. I doubt she would forget her schedule, so I emailed her to find out where she'd be. (And I included caps in the title so maybe she'd see me amontg the throngs of incoming messages with my hand raised waving and shouting, "Pick me!") Boy was I surprised when my email chime went off less than five minutes later.

Ree. emailed. me. back.

I let out an internal squeal, as the men in my office would not appreciate the significance of this event. I know she's a real person, but she's got a bazillion followers, and she has no way of knowing I've been checking in every day for a year and a half and read every post from the archives. But I identify with her personality, and I like her work as an author. Oh, and her recipes are amazing. Even the great skeptic, the love of my life, read some of her work and commented on what a great writer she is. Psshaw, of course, I have great taste. :)

So she told me she is going to be at the Blue Willow Bookshop. West Side! I checked the website and called, only to find out there was a card system in place. So much for my plan of getting in line hours ahead of time. If you buy a book from them, you get a priority card, and I'm in the fourth group. So at least 100 people are in line ahead of me. Silver lining: I can save my half vacation day to spend with the hubby.

State Dinner

Recent family conversations stirred up a past interest(obsession) with etiquette and formal dinners. Naturally, I have been devouring all pictures and details about last night's state dinner. My invitation was lost in the mail. (Do you know that tune?)



Quite the variety of guests attended including several politicians, prominent businessmen and businesswomen, fashion icon Vera Wang, olympic skater Michelle Kwan, Chinese actors and musicians, and Chris Botti was one of the entertainers. We attended one of his concerts a few months ago, and it was fabulous.

The Chinese delegation requested American food, so the menu was as follows:

First
D'Anjou Pear with Farmstead Goat Cheese
Fennel, Black Walnuts, and White Balsamic

Second
Poached Maine Lobster
Orange Glaze Carrots and Black Trumpet Mushrooms

Wine: DuMol Chardonnay "Russian River" 2008 (California)

*
Lemon Sorbet
*
Main
Dry Aged Rib Eye with Buttermilk Crisp Onions
Double Stuffed Potatoes and Creamed Spinach

Wine: Quilceda Creek Cabernet "Columbia Valley" 2005 (Washington State)

Dessert
Old Fashioned Apple Pie
with Vanilla Ice Cream

The pairing of American wines is a nice tribute to the homegrown menu. The pear salad definitely is on trend right down to the white balsamic dressing. Progessing to the second course, a quintessentially American classic, Maine lobster with accompanying vegetables that provide a quiet nod to the heritage of the honored guest. And what better to pair with pear and lobster than a buttery Chardonnay?

Now a brief reprieve and pallete cleansing of lemon sorbet. Meyer lemon, perhaps?
Sadly, this is a tradition that is not seen as frequently in current times. It speaks of elegance and a dedication to fully enjoying the flavors of each course.

The main course arrives, and the favorite flavors of the heartland and South are showcased. Steak served with potatoes and creamed spinach is a standby meal commimerating special events. And a lovely '05 Cab to accent the strength of the beef and spinach.

Pause while the gold-inlaid plates and silver are removed from the table, inwarldy sighing at the satisfaction of such wonderful flavors and hearing America the Beautiful play on the movie screen of your mind.

Dessert is served. Steaming apple pie with a flaky crust, slowly melting the above scoop of freshly made vanilla ice cream. My mouth is watering just thinking about it.

And on a non-food related note, does anyone know where to find chairs like this?

They are simultaneouly classic and modern, and if they were for rent, I would host a garden dinner party just to use them.

Eyelids

I can barely keep them open. I've been having trouble sleeping for the last several months, and it caught me today. I feel foggggggggggggggggy. And groggy. Or maybe froggy, I don't really know. Ha Ha Ha! Goodnight!

Cards That Say What You Really Mean

Cleaning out my Inbox, I discovered an email from Foxy Blunt. PW had a post on them earlier this year. They have several new products, some of which I wish I had the courage to send.

For instance, this one.


Here is a milder version.


And speaking of family that you only see once or twice a year...


Which leads me to the following...


Have I mentioned how much I despise Snuggies? Happy shopping, folks!

Gray

Poor black. It used to be the go-to color. Now it's gray this and gray that. Wanna guess who's wearing gray eyeliner and gray pants today?

Years ago, I didn't like gray. I thought it was sad and dreary. The new shades are almost cheerful. They are multi-tonal, textured, lighter, and brighter. When I wear them, I feel contemporary and hip. No, not hippy...hip, as in cool.
I often pair it with turquoise, eggplant, ballet slipper pink, coral, or white. But I always end up with black shoes.

What color shoes do you wear with your gray slacks or skirts?

Hey Hey

It's been awhile since I last posted. I had a raincloud hovering for awhile, but the sun's rays broke through, and now I'm singing a happy tune.

Oh no, not I
I will survive
as long as i know how to love
I know I'll stay alive
I've got all my life to live
I've got all my love to give
and I'll survive
I will survive

HEY HEY!

Butter Dish

Growing up, we had a small crock with a lid that was near the toaster, so there was always soft butter for toast. Not being much of a toast person, I primarily use butter for cooking. So for the past years, I've always had a stick of butter on the counter near the stove. It's not exactly house beautiful, but I was waiting for just the right dish.

One day, a friend told me about this cute milk maid butter dish from Anthropologie. I looked it up and was daydreaming about the yellow one. Then I snapped back to reality where no-way, no-how is a crinoline-wearing milk maid going to sit on a counter in the same room where my manly man eats supper. So I continued looking at the search results and found this.

http://www.anthropologie.com/anthro/catalog/productdetail.jsp?id=873278&navAction=jump&search=true&parentid=SEARCH_RESULTS
(Can someone hook a sister up with how to make a pretty link or add the link to the photo?)

Can I just tell you how wonderful this butter dish is? We have cobalt Fiestaware, but our kitchen is red, so it incorporates both. And if I ever get a green kitchen, I'll be set.

So it's sitting on the counter, my manly man, who does appreciate coordinated design elements, looks over and says. "That's a nice butter dish. Good purchase."

My heart soared, my face beamed, and I replied, "Thank you. How about steak for dinner?"

Revitalization

We found some rockers at a yard sale and borrowed a sander from a friend. I started with the 80 grit paper, but it just wasn't doing the trick. We upgraded to 60 grit, and I noticed an immediate difference. A couple hours of work, and we've got the beginnings of a beautiful pair of chairs. Our neighbor, who is everything wonderful anyone could wish for in a neighbor and who will hereafter be referred to as Mr. Neighbor, brought over his detail sander for us to use. It fits between the slats. Joy!

There is something so soothing about sanding off the old layer and revealing the beauty underneath...and the feel of a power tool in my hands is nice, too.

Pioneer Woman Recipes

I had a brilliant idea to cook and blog all of the Pioneer Woman recipes. But since they are added so frequently, that creates a moving target. So I'll just start making at least one per week and see where that leads me...to the gym.
Two weeks ago, I made the pot roast. It was the best pot roast I have ever made. May potatoes and onion soup mix never grace my crockpot again. The juice poured over the mashed potatoes was sublime, and the whole meal made my lunch guests wax poetic. It was a promising start.
Last week, I tackled Marlboro Man's Favorite Sandwich. My man said, "You could make this every week!" The meat was a little tough for me, but I sliced in a hurry, so maybe the meat was sliced parallel instead of perpindicular.
My husband is now noticing friends' fb posts about her recipes, and I have been granted free rein cook any PW recipes.
Tonight, we had tacos. He cooked the meat, so I'd have plenty of time to make Pico de Gallo. I went ahead and made some guacamole, too. It took about twenty seconds. The plastic cup method has revolutionized my guacamole making forever. I used leftovers to make the Mexican Layer Dip.
I'm well on my way. :)

Two Different Worlds

Growing up, I was educated in proper grammar, elocution, good manners, and the like. Apparently, I even coerced my college buddies into using perfect manners and required them to use different forks for each course. People thought I was a snob, but surely I wasn't...I just didn't approve of anything I considered to be low class or coarse.
And then I met my husband and knew that life would never be the same without him. We were engaged, and as we prepared to spend Thanksgiving with his family, he left me with the following gem...
"You know how your family uses china at Thanksgiving? Well, we use Chinet." I politely laughed, and then saw his face and understood that this was not a joke. And my world shifted. And ever since, I have been trying to reconcile the proper Southern belle with the fun-loving country girl. And I've decided I prefer a healthy dose of both.

Let's Glide, Not Plod

Years ago, I walked around the house balancing books on my head, always conscious of my posture. Now, I plod on in a hurry, paying no mind to proper positioning, and then wonder why I'm not pleased with the reflection in the glass.
A recent experience caused these memories to surface, and today I walked taller and straighter. I sucked in, lengthened my spine, held my shoulders back, and rediscovered how to glide.

Tuna Croquettes

I am a food snob. My husband and daughter are not. I created this dish tonight, and the response was, "Can you make this twice a week?" Um, probably not. But's it's a great option when I haven't thawed any meat and don't have other plans for dinner. And it's much cheaper than fast food. If I make a salad, I can pretend it's a spa lunch. Until someone asks for more tuna fish patties.

Lemon Pepper Croquettes (Fancy Tuna Fish Patties)
1 6oz can Safcol Lemon & Pepper Tuna
1 sleeve saltine crackers, crushed... See More
2 eggs
2 T vegetable oil
Heat oil in a skillet until sizzling. Mix ingredients together and form into palm-sized patties about 1/4-1/2" thick. Pan fry a couple of minutes on each side. Pick your favorite condiment and add a dollop, zigzag, or monogram to make it fancy. :)

The Sun'll Come Out Tomorrow

...singing, "Just thinkin' about tomorrow clears away the cobwebs and the sorrows 'til there's none. When I'm stuck with a day that's gray and lonely, I just stick out my chin and grin and say,..."

Hope comes in waves, and especially with the upcoming holiday, it's tough. Yet still we wait, hoping and praying that God will move on our behalf.