same as it ever was...

Always on the fringe. Rarely an active participant, even when I (do) try. Not because I made it that way (or did I?), but because it's how you prefer it (IMO).  Too many years of status quo to think a change can happen...the longer it goes on, the more it becomes set in stone- this is how it will always be (the haves & the haves not). Kind of sad, but kind of twisted too. It doesn't (shouldn't) have to be like that. But before it can change, you'd have to WANT to change it, you'd have to acknowledge there's even an issue, you'd have to call yourself out.  Won't happen. Won't change. You like the status quo. Everyone in their assigned roles. Same as it ever was.


Is it me? Maybe. I didn't exactly start out this journey working on ensuring my position in this tree.  If I would have... would I be part of 'the haves'? Or would I still be part of 'the haves not'?  The latter. My role was decided for me long before I even knew we were all up for parts.  Had I or the people looking out for me known there was a role to prep for, well, let's be honest...we probably would've asked for crib notes. fml.

my yearly high 5...

It is apropo that since we now live in the High Desert I should get a cactus garden rather than a basket of wave petunias.  This I love! My 8yo got it so right, this is the most perfect gift.  You see I do not posses a green thumb so I am fairly confident that these cuties actually have a shot of being around this time next year. Yey me!!

You know who else got it right? That's right, my husband. He knocked it out of the park with what I will go out on a limb and say was THE best 'special occasion' meal ever made.  He's pretty awesome right?  

And this amazing girl right here is the reason for my yearly high 5...

Oh and even though I debated posting this one because well for some reason I forgot to brush my hair and put some makeup on, I wouldn't get to have my yearly high 5 if it weren't for my most awesome mom!

Healthy comfort food?

Just when we thought sunny days were back for good, we woke up yesterday morning to clouds & drizzle. You know days like that just scream COMFORT FOOD. So I was happy when I found an update on google reader for Irish twice baked potatoes by Ivy Manning over at www.cookingupastory.com via Good Stuff NW...comfort food that's delicious and good for you? Yes please!
If you make 'em, comment below and let me know how/if you or your family liked them.

Recipe, 'How To...' video, and source links below.





Fresh Ingredients:

· 4 large russet potatoes, scrubbed (8 to 10 ounces each)

· 1 tablespoon plus 1 teaspoon olive oil, divided

· 1 1/2 cups thinly sliced onions (about 1 large)

· 1 cup Irish-style stout

· 1 bunch lacinato kale or Russian kale(about 3 ounces)

· 1 cup buttermilk

· 2 tablespoons butter, at room temperature

· 1/2 teaspoon mustard powder

· Salt and freshly ground black pepper

· 1 cup grated cheddar cheese



Instructions:

Preheat the oven to 400 F. Rub the potatoes with 1 teaspoon of the oil and place directly on the oven rack. Bake until they squish easily when gently squeezed, 45 minutes to 1 hour. Heat the remaining 1 tablespoon of oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently until they begin to brown, about 15 minutes. Add a splash of the stout and scrape up any browned bits. Continue to cook, occasionally deglazing the pan with the stout until the onions are deep brown and nearly all of the stout is used, about 30 minutes total. Tear the tough ribs and stems away from the kale and discard or use for stock. Roughly chop the leaves and add half the kale to the onions, tossing with tongs to wilt the leaves. Add the remaining kale, toss, cover, and cook until tender, about 5 minutes. Remove from the heat. With a serrated knife slice off the top quarter of each potato. Use a soup spoon to scoop out the flesh, leaving a 1/4-inch-thick shell on the bottom and sides. Mash the flesh with the buttermilk, butter, and mustard powder. Gently fold in the onion-kale mixture and season with the salt and pepper. Mound the mixture into the potato shells, sprinkle the tops with the cheese, and place on a baking sheet. Bake until the cheese is melted, about 20 minutes, and serve warm as a side dish or a vegetarian main course.


Source info:

Cooking Up A Story
Ivy Manning
Good Stuff NW