Back to basics

I’ve had a lot of stumbles these past couple of weeks. Whether it was exploding a glass pie dish in the oven (pumpkin pie ruined), individual cookies that turn into a whole sheet pan worth of cookies (still delicious, though), crying a little bit too much (sometimes we all just need a good cry), or not getting the job that I thought I wanted (I didn’t really want it), I feel like 2014 has been a lot of stumbling and fumbling to figure out what it is exactly I’m doing.

Especially as a ‘professional’, I feel like we are defined daily by what we do (see last post), but now I get to do the defining, which is a bit more scary and nerve-wrecking because I have no one to blame but myself (oh right, and I need an income). So, it’s a daily process of defining what I want to do and trying to make a living out of it. It’s coming along slowly but surely, and this blog is definitely part of it. Luckily, if one day doesn’t go as planned, I get to wake up again and start anew.

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the view from home

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Comfort

It’s Friday night and I (in true small town fashion) went for a long walk with Kale (my dog), did a bunch of dishes that piled up over the course of the week, and (surprisingly) made an intricate meal. After a long week of playing catch up, this was exactly the night and meal-therapy that I needed.

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Revived.

This is a blog that I love.

In recent weeks, I’ve read articles on the interwebs about the death of food writing and how you shouldn’t try and start a food writing career and blah blah blah and I’ve decided I just don’t care. I don’t care if I’m in ‘the know’ or out of ‘the know’ or who I’m trying to be known by. For one second (and maybe forever), I’d like to be me. And, honestly, right now ‘being me’ doesn’t feel like I’m going to be a food writer, but food is something I love.  And coming to a place where I feel okay with great about me and the food I love is really important because most of my life can be related back to it.

So here I am.

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Living Simply, Part 2

I’m not quite sure how many parts to this series there will be, but I’m certainly learning more and more each day about simple living.

1. You will engage in long discussions with spouse about seemingly insignificant (but totally significant) items. For instance, yellow onions. I lost. We have none. Waiting until next grocery trip.

2. When forced, you can use up so many ingredients in the fridge and learn to forgo those that simply are not around. Thinking outside the box and letting go of ‘musts’ or recipe-fixations is necessary.

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it’s been that kind of day

Don’t get me wrong. I love Fridays. And I especially love my life right now. Work is going great – after 4 months of floating in the unknown realm of starting a new job, I finally feel like I have a purpose. For now, that is solely based on writing a grant that is due in a little over a week (EEK!), but I must forget about that now, because it’s the weekend.

Whew.

I never thought I’d become that person that lived for weekends, wishing away the days of the week just to have 2 days of me (and Joda)-time, but it has come. I love just knowing that for 2 nights, I don’t have to wake up to sit at a desk all day and, if needed, I may sit on my couch and do nothing with no questions asked. Pure. Bliss. This may sound like complaining, but I’m just exhausted. So exhausted that I almost lost all motivation to make myself dinner (big red flag).

You see, my fridge and pantry are pretty bare- out of flour, pasta, eggs, vegetable broth (could be used for the arborio rice I have laying around), most vegetables, there are absolutely no snacks, and I even ran out of olive oil after making this. I’m headed to Denver for the next 2 days and the thought of buying food (let alone going to the grocery store) just to have it sit for the next two days is completely unappetizing. As if miraculously, I stumbled upon this recipe and thought I could muster up enough of the ingredients to make the pesto with some alterations. And, let me tell you, it’s exactly what I needed. This week has been such a whirlwind, the last thing I remember cooking was yesterday morning’s pancakes (if you can call that ‘cooking’) and not much else before… I just can’t remember this week. Luckily, I have an amazing husband and great friend who came to visit and took care of a lot of the cooking for me, but I think I got to a point today where I sincerely forgot how much I love it.

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the truth about winter

In hiking last weekend, my love for winter (and excitement for all things holiday-centered) really started to grow. My good friend Anne and I hiked her 25th 14er (mountain over 14,000 ft)!! While it was only my 13th, it’s always a good time to get into the mountains, away from everything civilized and remember why I live in the Rockies. The peak had only a few deep patches of snow, but they sparkled in their pristine, untouched state and got me antsy for thick sweaters, wool socks, fires, chili and soups, and all-things comfort.

While many of you may still be experiencing the crisp fall air and crunching leaves under your feet, Colorado is in official winter-mode. The beginning of October brought a couple of inches to the high country but this week we saw the skies open and dump some fresh powder over the majority of the state. Right in time for Steph to visit.

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