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Miserable Tides: Forgive My Absence Please

You ever have one of those days? You know…the kind that flips your world upside down and promises to be a living nightmare from which you cannot wake?

Yeah well, that’s was our family’s living hell just a few short months ago. And it doesn’t matter what the event was that triggered it; only that it happened and that it set off a ripple effect …that has for some reason,  left me unable to ‘just-get-over-it’.

When your world is shaken, and your trust in the human condition, completely shattered in the blink of eye….it’s hard to break free. Maybe because I was there. Maybe because I saw it happening but my legs refused to run fast enough. I swear they were so heavy in that moment. How odd?!  Maybe if I had reacted quicker. Maybe if I had processed the information shooting through my brain at 90 mph…just a split second sooner. Maybe if I wasn’t in a fog due to lack of sleep. So many ‘what-ifs’ .

But then my head flips to ‘what if I had not been there at all???’ That would have been worse. What if I had ignored the text message? I almost did….almost.

When you almost lose someone you love to the moon and back….someone you would do anything for….someone you would give your life for….it changes you. When you almost lose them because of an act of violence…it’s even worse.

Although I imagine, completely losing them, would be an endless cycle of pain. And my heart goes out to those who have suffered such an unimaginable loss.

I haven’t taken the time to write in several months. And for what has I am sure become clear by now…to you my lovely followers… I’m currently stuck in a slight rut. I have so enjoyed bringing to you interior design trends, recipes, funny stories and my usual political rants. And I’m purposely neglecting my site right now…but for a reason.

It’s writing that grounds me. But it has to be honest. It has to be pure. I don’t know how to explain this, but if you write, you will know what I mean…..

In order for words to flow, they must emerge from your center of gravity. Your center of gravity is where your ‘truths’ lie..(no pun intended). If you are unable to say what needs to be said…if it’s just not possible….you simply cannot write. I  don’t know how else to word it.

So what am I doing about it? Well…this is going to sound a little …odd. First off, let me start by saying I’m not slamming mental health professionals. I just have no desire to pay someone a few hundred bucks a session to ask me questions, which they will then re-phrase and repeat back to me….and then ask me what the solution is.

And quite frankly, I’m too angry to deal with all that bs right now.

So I went a different route. I got a job in a factory! Yep.

Hear my out. It is actually working. 

First of all…I like it there. The people are nice, the bosses are professional (not the psycho raging types…you know the type) and I genuinely like the industry. It’s actually a factory that is right up my alley and pertains to a subject I have an actual interest in.

Secondly…it is actually working (repetition has that effect…see what I did there?)

Essentially….I don’t have time to freak out, feel angry, hate the planet or feel guilty, when  my brain is hyper-involved in another task.  And while one might interpret this course of action as denial or simply not facing up to the problem at hand, I feel that at this moment….I need this.

They say there are five stages of grief: denial, anger, bargaining, depression and acceptance…unfortunately….I think I’m stuck on anger. I’ve been raging for months.

I’m not in denial…I’m actually just so angry that I HAVE to stay busy….nor am I depressed. And acceptance will never happen. To accept is to say…’yeah…it’s ok now’. BULL! It’s not ok. It will never be ok. At no point in time will I ever say that this event was ‘ok‘ or ‘alrighty then‘.

 

See what I mean? I almost lost my ‘chill’ for a second there. Forgive me.

Enough of my blathering I suppose. I just felt it was important to let you …my wonderful readers know…I have not disappeared nor I have forgotten you. I just need to find my footing. I lost it at the intersection of  ‘WTF Road’ and ‘Pissed Off Avenue’. And as soon I feel like decorating with lovely silken curtains, rather then ripping them to shreds….I’ll be back on the interior design, recipe making, tips and tricks ….but mostly, just talking to you guys again. I miss writing. I miss doing product reviews, believe it or not. But mostly I miss this. Pouring out my gut onto a blank sheet of paper (ok…a computer screen…but it’s 2017, so cut me some slack 😉 )

I just don’t want to screw around, slip up and cuss out the planet right now. Know what I mean?

 

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Avocado Banana Crepes

This simple recipe is fantastic! I just made them this morning and I’m still gorging on them as I type. I had an avocado that I needed to use up. Crepes are the go-to for any extra fruits and veggies.

INGREDIENTS


2 large eggs

1/4 teaspoon salt

1 cup  flour

1 1/4 cups (or more) milk 

Melted butter

1 Avocado

2 bananas

*Coconut Oil


INSTRUCTIONS

Mix eggs and salt in large bowl.Whisk in flour, then 1 1/4 cups milk.  Let stand 1 hour.

(Add more milk by tablespoonfuls to batter to thin if needed).

Heat skillet over medium-high heat. Add coconut oil.

Pour 1/3 cup batter into skillet and swirl to coat bottom evenly.

Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.


Topping!

Peel and slice your avocado and bananas.

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Add some coconut oil to your skillet…

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Fry to a slightly crispy outer texture…

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Add to your crepes and enjoy! (If you want it sweeter, go ahead and add sugar to the frying pan or sprinkle directly on the crepes).

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Peppered Pineapple Pork Chops

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INGREDIENTS


  • 6-8 Chops
  • 7-8 Sweet Peppers
  • 1 Large Pineapple
  • Seasoning

 

TOOLS


  • Veggie Knife
  • Large Glass Baking Dish

 

Preheat oven to 400

Peel, slice and add first layer of pineapple.

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Chop and add 1/2 of the sweet peppers.

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Layer on your pork chops. 

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Continue layering. Add more pineapple and sweet peppers.  Sprinkle with your favorite seasonings.15966183_1386030371431406_9034298656562141496_n

Bake at 425 for 1.15 hours. 

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Enjoy! 

cooking, Culinary Arts, desserts, diet, dining, food, health, Life, lifestlye, Photography, recipes

Chobani Cookie Cups

 

These tart little appetizers are perfect for Super Bowl Sunday. Combing chocolate, strawberry, cookies, peanut butter and Chobani yogurt….they pack quite the kick. And they honestly don’t take that long to make.

What you will need:

  • 1 Cup Chobani Vanilla Yogurt
  • 1/2 Cup Peanut Butter
  • 1 TSP Cocoa Powder
  • Chocolate Chip Cookie Dough (chilled)
  • Fresh Strawberries
  • Mini-Cupcake Tin

The yogurt needs to be Chobani. The reason for this, is consistency. Chobani yogurt is thicker. Most yogurts are watery and have more of a ‘globule’ feel. The problem with watery yogurt comes in to play, when the cookie cups grow soggy. So avoid that.


 

Begin with preparing your cookie dough. You can make the dough or buy ready made dough, either will work, but make sure it’s been chilled.

Start by filling a mini cupcake tin with cookie dough. Grease the tin if your cookie recipe requires it.

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Bake  according to cookie recipe. Do not over cook. Towards the end, push down gently on each ‘muffin’ shaped cookie. This creates a slight pit.

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While the cookie cups are baking, prepare the topping. 1/2 cup of peanut-butter, 1 cup of Chobani Vanilla Yogurt, 1 tsp. cocoa powder. 

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I used a NutriBullet to mix, but mixing with a spatula will work just fine. If you decide to use a NutriBullet, know that it will be quite thick, but do not add anything else. Thick is KEY!1382339_1090153571019089_2298197039919357125_n

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With the filling is done, you can now prepare your cookie cups. Let them cool upside down, then put them in their serving dishes.

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Fill each cookie cup with the Chobani mix. 

 

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Then add the final touch! Strawberries…

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This is honestly, one of my favorites. They appear to be so complicated, and yet they’re very simple. My family loves them and it never takes them long to finish off a batch. As always, feel free to modify. I could certainly envision this recipe with oatmeal raisin cookies and a blueberry topping. Check here for more  Chobani recipes.

Thanks for stopping by!

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Vegetarian Tofu with Bok Choy and Portabella

As I walked through the market this morning, I was oddly pulled toward the tofu. Seriously…I HAD to have it! And I’m not even a big tofu eater. I am however a huge veggie eater. So naturally, it stands to reason that every now and then, I’ll throw in the assorted vegetarian recipe.

Today’s recipe (and I just got through eating it….fabulous), is Vegetarian Tofu with Bok Choy and Portabella  (Which BTW: Websters Dictionary spells both ways…Portobella or Portabella, or considers one version to be the variant of the other ).

What you will need:

Tofu

Bok Choy

Green Onions

Cocktail Onions

Olive Oil

Portabella Mushrooms

Balsamic Vinegar

Italian Seasoning

Garlic Salts

Navy Beans (optional)

And if your feeling frisky ~ a glass of red wine….


 

Start by cubing your tofu. In the past if any holiday was near, I’d shape the tofu to fit. One year instead of cubing, I cut heart shapes. It’s up to you.

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Then prepare your veggies for sauteing.

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And using two different skillets, saute both the tofu and the veggies in balsamic vinegar and olive oil. This would be the time to add your seasonings. I’m rather fond of garlic and I add it to everything. But add what you want. I also added some cocktail onions to the tofu skillet.

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And an assorted mixture of seasoning to the veggies….

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Saute the ingredients in both skillets, till done. I like my tofu, with a slight tan….

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And serve with a side of Old Navy beans…

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Don’t forget the wine!

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As always, feel free to modify….the flavor is in the taste buds of the beholder.

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Peppercorn Garlic Rub Loin

 


Start with a heavily rubbed pork loin. Garlic, Vinegar, Oil, Salt and Peppercorn

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Slice the loin into 2 inch thick bits….

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Add cocktail onions and vinegar soaked cauliflower, carrots and peppers…

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Sautee in olive oil ….

Serve with a simple garnish: Bok Choy, Tomato, Small Green Onion, Capers and Pimento…

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