Mar 1, 2015 |
For several months, I’ve not been writing. At least not to the extent I was last summer.
It wasn’t writer’s block, exactly. I had a lot to say. I just got in my own way of saying it.
The thought had come upon me that what I had to say was far less valuable than what others had to say. That my words were less worthwhile than life.
I stumbled over the thought that perhaps
I am insignificant.
I’ve been going through the motions, attending critique groups, writers club, and special events. I’ve been editing and socializing and marketing and networking and doing all the things a successful writer does . . . except writing.
There are some moments that belong to others, stories I shouldn’t share. Seasons that are too personal to blog about. And life that moves too quickly to put it on paper.
February brought adventure into my world that I didn’t know it needed. Not only did Dot get engaged, they are already married and next week, heading to Seattle for a great opportunity for both of them. I’m utterly sad to see them leave, but it’s with open arms that I can let them go, and embrace the new part of my life.
“You are braver than you believe, stronger than you seem, and smarter than you think.”
~ A. A. Milne, “Winnie the Pooh”
I was suffocated with a momentary fear that I don’t know how to be my own person. I’ve lived my live so consistently for other people . . . what will it be like to live alone?
And I saw the doors open on a new horizon.
I’m already chatting with WinCo Foods to create new #CookingForOne recipes.
My friends want me to share my journey of being pushed into an Empty Nest so quickly.
I’ve discovered that girlfriends, writers, and God are more important now than before.
There’s no lack of writing material for this new life.
I’m going to turn the extra room into a media/workout room.
I can write late into the evenings without interruption.
I’m able to stay out later, go out more often, and do more things because there’s not a second person’s schedule or dinner plans to coordinate with.
I’m no longer a single mom. I’m just single. And I’m okay with that.
Of course, I still have five cats and writing and home improvement projects. Those haven’t changed. But I’m seeing life differently.
I’m seeing it boldly and in living color.
I’m seeing HOPE.
HOPE is the thing with feathers . . .
Later this month, I’m having an Empty Nest party to celebrate my new adventures.
And I’ve decided that celebrating every day is an adventure in itself.
And Frankly, My Dear . . . that’s all she wrote!
You may also enjoy reading:
2015: HOPE
But I’m not good enough to attend a Christian writers conference . . .
Winco Wins
I am Defined. And I am a Mystery.
Aug 18, 2014 |
My Real Italian Kitchen: Polenta and Sauce
WinCo is still one of my favorite places ever. My last two grocery shopping trips stocked my pantry so thoroughly, I’ve not been back for well over a month. When you’re on a budget for time as well as money, that’s a big deal.
Last month, I picked up a tube of ready-made polenta, with absolutely no idea what to do with it. It stared at me from the refrigerator drawer every morning. It begged me for attention every evening. I still wasn’t sure how to prepare it. Luckily, WinCo directed me to their polenta recipes on their website, including how to make it from scratch. I also searched the internet for other creative cooking ideas.
Polenta is an Italian cornmeal that can be made into a porridge, or sliced for baking or frying. As a porridge, it’s a delicious breakfast or side dish. You can slice it extra thin to add to your deli sandwich. Fried or baked, it can replace pasta or rice for an easy lunch or dinner. It’s even a great mini breakfast when topped with maple syrup.
The Polenta I picked up was already seasoned with basil and garlic, so that ruled out a breakfast porridge. For my first experience, I opted to slice and fry the polenta on my stove, and top it with a blend of pasta sauce fortified with additional spices and an extra can of sliced mushrooms. I began by slicing the tube of polenta into 1/2-inch round slices.
San Gennaro Polenta
My favorite pasta sauce is Newman’s Own Sockarooni. It has the perfect balance of seasonings and vegetables. I often add browned ground meat to the mix, or serve it over meatballs. For this polenta dinner, mushrooms were the extra touch.
Sauce and Mushrooms
While the sauce simmered, I heated up my large frying pan with about 1/2-inch of olive oil. Of course, Bertolli Extra Virgin Olive Oil is my favorite. It has just the right blend of natural oil and flavor without a heavy, greasy taste or feel.
Bertolli Extra Virgin Olive Oil
Once the oil was nicely heated, I carefully placed the polenta slices in and covered them to minimize splattering. After five minutes, it was time to fry the other side. This was tricky, because even though I love being in the kitchen I’m not a big fan of cooking with a lot of hot oil. I managed to flip the polenta with very little mess, and after another five minutes of covered frying, I transferred it to a paper towel to absorb the excess oil. In just two more minutes, dinner was ready.
Served with a simple slice of garlic toast and a refreshing Pellegrino water, my Italian dinner was complete.
My Real Italian Kitchen: Polenta with Sauce
The polenta was on sale for less than $4. The sauce was $2.50. Mushrooms $0.69. Garlic toast $6 for 12 slices. The most expensive part was the Pellegrino, at an average of $0.83 per bottle. The polenta dinner, while small in size is big on taste. We were able to get five good meals plus a little extra for a small snack. (Dipping a fried polenta in sauce is heaven, in case you were wondering.)
That’s an approximate $2.75 per plate. Not bad for a delicious Italian meal.
Polenta is so versatile in both flavor and use, no wonder it’s the food of choice for Northern Italy. And, in My Real Italian Kitchen.
San Gennaro Polenta with Basil and Garlic
And Frankly, My Dear . . . that’s all she wrote!
You may also enjoy reading:
Stocking up the Pantry
Stocking up the Cabinet
Too Hot to Cook (June’s Meal Plan)
WinCo Wins: Lunch for a Dollar!
WinCo Wins
Jan 4, 2014 |
This is one of Dot’s favorite recipes. I remember the first time I put this together. That was the moment I first thought of putting together my recipes for The Unemployment Cookbook. So you know this is very special to me.
Slow Cooker Pork & ‘Kraut
Living in a tiny apartment, working a part-time substitute job at the school district, I knew after a full day of work, school, and errands for the both of us, Dot and I would be hungry the moment we walked back in the door.
I quickly layered Campbell’s Cream of Mushroom soup (undiluted), two pork chops, and a bit of sauerkraut in my slow cooker. I repeated the layers, then turned the slow cooker on low.
Eight hours later we came home with a few fresh rolls and a head of lettuce for salad, and dinner was ready!
These days, I like to change up the recipe a bit depending on our schedule and whether or not we’re also feeding company.
With the first weekend of January already upon us, and I’ve yet to take down the Christmas decor, it was a no-brainer to make a larger amount than usual.
For less than $20 I bought all the ingredients I’d need.
Slow Cooker Pork and ‘Kraut. Twenty dollars. Five ingredients. Eight hours. Ten dinners.
I layered each ingredient, then repeated the steps three times. Because there was more than I usually prepare at one time, we had to let it cook longer. (This worked out well since Dot came home announcing her best friend was in town and wanted to go to dinner!)
Pork & ‘Kraut layers
After an overnight cooking, Dot and I woke up to a wonderful smelling kitchen! We now have enough of this filling, flavorful dinner for Saturday, Sunday, Monday lunch and Monday dinner. Anything left after that can go into individual freezer containers for lunches later this month.
This is a great recipe that can easily be altered to suit your family’s size and taste. We’ve substituted chicken breasts and cream of chicken soup. Omitted the sauerkraut. Added a can of diced mushrooms for more flavor. There’s no wrong way to fix this delicious, hearty slow cooker meal!
And when you don’t have a lot of time, money, or kitchen space, what’s a better way to show your people you love them by providing a hearty, healthy, delicious home-cooked meal?
TWEET THIS: Frankly, My Dear . . . : RECIPE: Slow Cooker Pork & ‘Kraut @RealMojo68 #amcooking #the unemploymentcookbook
And Frankly, My Dear… that’s all she wrote!
Jul 1, 2013 |
What better way to celebrate a birthday than with deliciously moist cupcakes? And what better celebration than the birth of our nation?
I wanted to do something fun for the Fourth of July that would inspire you into your own kitchen with a touch of creativity.
Independence Day Cupcakes
Looks great, right? You ain’t seen nothin’ yet! And the recipe? Easy-peasy.
But first, take a look at these mouth-watering photos:
Independence Day Cupcakes with Flag
Hooray for the Red, White and Blue!
Look at those layers!
Independence Day Cupcakes
This festive Fourth of July cupcake is sure to please everyone from young to old.
Ingredients
- White cake mix from a box
- 1 1/4 Cup water
- 1/3 Cup cooking oil
- 3 eggs
- Red and blue food coloring
Instructions
- Prepare a white cake mix according to package directions.
- Divide uncooked batter into three equal parts.
- Set aside the white batter.
- Mix blue food coloring into the second batter.
- Mix red food coloring into the third batter.
- Line a cupcake pan with red, white, and blue cupcake liners.
- Drop one large spoonful of blue batter into each liner.
- Using a clean spoon, drop one large spoonful of white batter onto the blue.
- With another clean spoon, drop one large spoonful of red batter onto the white.
- Bake according to package directions.
- Allow to cool completely. Top with white frosting, then add red and blue sprinkles.
- Decorate with a small flag.
3.1
https://franklymydearmojo.com/2013/07/01/recipe-independence-day-cupcakes/ (c) 2012 Frankly, My Dear... New Inklings Press
She’s a Grand Ol’ Flag!
These cupcakes will definitely add a delicious flare to your table this week. Enjoy!
And Frankly, My Dear… that’s all she wrote!
Patriotic Fruit Kabobs
For more Fourth of July ideas including this Patriotic Fruit Kabob,
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May 11, 2013 |
My Baked Frittata is one of my most popular recipes. It’s my favorite quick Go-To Combo, and my best lazy weekend morning treat. It’s never the same twice, and that’s just how I like it!
Baked Frittata Italian Style
Easily altered to suit your Mom’s flavor buds, this dish offers an incredibly delicious dining experience whether you’re making it for breakfast, lunch or dinner.
Start with a basic mixture of eggs, milk and cheese, then add your own preferred additions to truly make it your own one-of-a-kind creation. For Mother’s Day, I chose ingredients sure to please her pallet: mini pepperonis, diced onion, mushroom, seasoned tomatoes and a shredded cheese blend. You can add finely chopped herbs and seasonings, green peppers and other vegetables… whatever your Mom’s heart desires.
Ingredients
- 8 large eggs
- 1 cup milk
- 3/4 cup shredded cheese
- 1/2 cup mini pepperoni (or other diced meat)
- 1 can diced, seasoned tomatoes, drained
- 1/4 cup mushrooms, diced
- 1/4 cup fresh spinach, cut
- 1/2 small onion, diced
- salt
- pepper
- seasonings (Italian mix, basil, garlic salt)
Instructions
- Preheat oven to 350.
- Scramble eggs in bowl.
- Add all other ingredients.
- Mix well.
- Spray 9 x 9 inch glass baking dish with non-stick spray.
- Pour mix into baking dish.
- Bake for approximately 55 minutes, until eggs are cooked and edges are slightly browned.
- Serve big or small portions.
- Top with a dollop of marinara sauce.
- Enjoy!
3.1
https://franklymydearmojo.com/2013/05/11/mothers-day-frittata/ (c) 2012 Frankly, My Dear... New Inklings Press
Frittata
Doesn’t that look delicious?
Serve with a cup of coffee or juice, and make your Mother’s Day complete!
You can find this and other easy, inexpensive recipes in THE UNEMPLOYMENT COOKBOOK, SECOND EDITION, available through New Inklings Press.
And Frankly, My Dear… that’s all she wrote!
This post is my contribution to NerdWallet’s ‘Mother’s Day Your Way Contest’. Click on the graphic to visit their website and see contributions from other bloggers celebrating Moms in their own way!
