Skip to main content

A Little Peace of Mind...

Peace of mind is something I haven't had very much of lately. After grappling with my job change opportunity, and then acting on it, I have emerged from a state of total self-absorption. And I'm noticing that lots of people are making big decisions. On the FRED list, for example, several of my friends are contemplating changes (Toni and the Colorado move, Jen and the situation with her daughter and school testing, Melessa and her job situation, the list could go on and on). I have been hesitant to chime in on these situations, honestly, because I have been so ridiculously wrapped up in my little pity party. But one of the things that's great about friends is running things past them to see what they think. And because they are your friends, you can depend them to tell you what they really think.

One of the changes I am planning to institute along with my career path change, is to be more responsive and open on the FRED list. I can't begin to tell you how amazing this group of females is. They accepted me into their group unconditionally and I am forever grateful for it. But I haven't really been an active participant on the FRED list since our weekend retreat. But that will change, and soon!

I think I am most looking forward to having more time to do the things I enjoy after changing jobs. I won't have anymore late board meetings or last minute overnight trips to Denver. I can get back into cooking and blogging and practicing my newest foray into the craft world- punchneedle. I have a wonderful friend who is expecting her first baby in January, and if I get on it right now, I might have something resembling a hand made gift to welcome her new family member into the world. I like the idea of that.

It will be a while before the free time kicks in, because I will be working 2 jobs until the middle of October, but I will take full advantage of it when I get the chance.
Oh- and my house is so quiet right now......I have a loaf of wheat bread in the oven (which is such a wonderful smell!) and Devin is napping in the bedroom. So I am taking a few minutes to brain dump and try to preserve what little sanity I have left. :)

Comments

Tonya said…
Glad you're feeling a little lighter. Was hoping it wasn't too too bad for you over there (but was afraid it might be). - T.
Di said…
Don't forget us little people here in GA - you can always brain dump to us too.

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!