My "Perfect" World

Are any of you like me, where you have your "perfect" world and your "real" world?  In my perfect world, things run smoothly and effortlessly.....  I'm on time, unhurried, calm and collected.  I'm creative and have time for hobbies.  I am kind of a cross between Martha Stewart and Ina Garten.  My home is warm and lovely, not from a magazine, but real life. 

And then, enters my REAL LIFE!  If this were a movie, there would be an abrupt pause here.  :)

Here's a small sample of my daily tug of war:

Perfect World:

• In my 'perfect' world, I buy beautiful, hand-picked birthday gifts and wrapped lovingly in magazine-perfect wrapping paper with hand-made bows made from flowers that I've grown in my garden.

Real World:

• In my 'real' world, we run to the store on the way to the birthday party and wrap the gift on the hood of my car.  And yes, sadly this has happened......

Perfect World:

• In my 'perfect' world, the magic fairy comes and does laundry, dishes, picks up dust balls, and puts everything away during the night.

Real World:

• In my 'real' world, the same damn mess that was there the night before, is still magically there in the morning.   Hmmm.....  

Perfect World:

• In my 'perfect' world, I arrive at functions on time, fashionably clad, hair in order, primed with witty retorts and charming repartee. 

Real World:

• In my 'real' world, I arrive at events with a run in my stocking, realizing that I've not changed purses and still lug my u-haul on my shoulder, hair is a frizzball, forget people's names and stammer that 'yes the weather is lovely isn't it' cause that's pretty much all I can muster.  Where, or where, is the witty repartee?

Perfect World:

• I print off wonderful recipes of delicious soups and healthy breads, imagining myself baking on a warm Sunday afternoon with my family looking on lovingly....  The kitchen smells of cinnamon and vanilla and 'welcome home'.

Real World:

• I do print off the wonderful recipes of declicious soups and healthy breads....  then I stuff them in a drawer and wonder when I will ever get the time to try them out.  I quickly whip up a batch of banana bread, wondering 'where does the time go'?

Perfect World:

• I am healthy and I am blessed in my life.  I am surrounded by loving, supportive family and friends.  

Real World:

• YEAH!  We finally have a match!!  Whoo Hoo!  My perfect world and my real world are in synch....

Beet and Goat Cheese Terrine

 
 This is a recipe that calls for an occasion.  Elegant dinner party, Easter, Sunday dinner, you plan it and this recipe delivers.

I just love how the different colours converge one upon the other.  It might look time-consuming to create, but it actually came together rather easily.

Now you must be a fan of both beets and goat cheese to enjoy this delicacy.  And I know that not everyone enjoys either.  So make sure that the lucky recipients of this gorgeousness are worthy.

I made it for Good Friday, along with grilled salmon.  You could easily serve this as a first course or as a side.

Recipe from:  http://theculinarychase.com/2013/05/beet-and-goat-cheese-terrine/

 

 

 




Just look at those beautiful layers!
and the rainbow hues of colour.
GORGEOUS!!


Ingredients:

12 or more beets, assorted colors (if possible)
8 oz. (227g) goat cheese
extra-virgin olive oi
sea salt and freshly ground black pepper
basil leaves

Seriously, how simple is the list of ingredients!

Bring a pot of water to a boil. Add beets and reduce heat to a simmer and cook until soft and easy to slice with a knife (about 40 min. depending on how big the beets are). Remove from pot and rinse under cold water. Once cooled enough to handle, remove the skin and allow to cool completely. In the meantime, line a bread tin with plastic wrap allowing the wrap to hang over the sides. Once beets are cooled, thinly slice.

To assemble: start with a layer of yellow or orange beets, season with salt and pepper and a very light drizzle of olive oil. Next, add goat cheese chunks. Don’t try to spread the cheese – you’ll end up with a mess. Repeat another layer until the yellow or orange beet slices have been used. Do the same procedure using the red beet slices and end with red beet slices. Fold over the plastic wrap and add a brick or other heavy weight. Place in refrigerator for at least 2 hours or overnight. When ready to serve, use the plastic to remove beets from the tin and place on a cutting board. Use a sharp knife to slice. Decorate with sea salt flakes, basil leaves and a splash of extra-virgin olive oil.

 

 

Notes:  I roast the beets rather than boiling them.  Roasting beets adds a sweetness and depth of flavour.  Simply place scrubbed clean beets, cutting beet stem to about 1/4", in a layer of heavy foil.  Drizzle with olive oil and sprinkle with sea salt.  Roast in a 350 degrees oven for approx. one hour, depending on the size of the beets.  If the beets are larger in size, it could 1 1/2 hours.  You want them tender.

 



Breakfast On-the-Run

My husband used to have a longer commute than he does now (thank goodness!), so I was always looking for something easy and healthy that he could eat in the car on the way to work.

 

This the 'at-home' version of the famous breakfast sandwiches.  I'd make mini omelettes in a muffin tin and freeze them individually.  This way he can take one out and defrost it in the microwave, toast an english muffin and he's on his way out the door.

 

Pick whatever ingredients you normally like in an omelette:  ham, cheese, tomatoes, peppers, onion, etc.

 

Beat up some eggs.

 

Spray the tin so the mini omelettes easily slip out.  I used a flat muffin tin made for muffin tops - the holes are larger and flatter so they fit perfectly on a english muffin.  If you don't have one of these, you could cook them in frying pan or a rectangle pan in the oven and then cut them up.  You could also use a regular muffin tin and just fill it halfway so it's not too thick.

 

Fill half the tin with the egg, add your ingredients.  Put a bit more egg on top and sprinkle with cheese.

 

Bake at 375 degrees for 10 minutes.







The F Word......

Well, I'm going to have to say the F word.....  Close your ears, those of you who don't want to hear it, but I'm saying it anyways.  Ready......

FALL

 

There I said it and I feel better.
 

Yes, it's coming on to Fall or Autumn, whichever you prefer to call this glorious season.  Now for all of you Summer Lovers who prefer to keep the hot, hot temperature and humidity, well your time is almost over.  It's my time now!  It's almost SWEATER WEATHER!  Yes, I said the "S" word too.  So there!  And I'm happy about it.

 

Crisp, fall air.....  the scent of fires in the air.  Cinnamon and apples and pumpkins.  Baking.....  Pies and canning.    Colourful leaves.  Walks in the forest.   Sweaters and cozy hoodies.  

I say BRING IT ON!!!  I'm ready and waiting for you FALL.  See you soon!





Words to live by.....

Green Power Dip

Hold on to your calories!  This snack packs a powerful nutritional punch!!
Avocado, spinach, yoguort, edamame, flax seed - I feel healthy just thinking about these nutritional powerhouses. 

This recipe is from the May 2014 issue of Prevention Magazine.  If you're not familiar with Prevention, it's a monthly publication full of healthy tips, recipes, exercises, etc.

1/2 ripe avocado
1 clove garlic
1/2 cup packed baby spinach
1/2 cup cilantro
1/3 cup greek yoguort
1/4 cup frozen edamame, thawed
1 Tbsp ground flax seed

Combine all in food processor until smooth.  Add salt or pepper to taste.  A little cayenne pepper would probably taste good in this.

Serve with rice crackers, pita chips, nacho chips, etc.  Would also work well with an assortment of veggies.

_______________________________________________

 

 

Did you know..... that avocados have almost double the potassium than bananas? 

Avocados are rich in vitamin K, Vitamin B₉, vitamin B₆, vitamin B₅ vitamin C, and vitamin E.², and are also a good source of fiber.  They're also an excellent source of 'healthy' fats which may help reduce cholesterol.

 

I happen to LOVE avocados so I'm happy that they're so healthy for you!