Balance

IMG_7073When delivering lunches last week at Suntrust, a client that normally buys a sandwich ordered the grilled chicken salad instead.

“ Do you want your grilled chicken on spinach or field greens?” I asked. He wrinkled his forehead in thought.

“ I want to be healthy, but not too healthy…I’ll take the field greens,” he replied.

I chuckled, thinking that’s the spirit! Yes, spinach is packed with vitamins and minerals, but when the heart wants a lighter, crunchier, albeit less potent lettuce, listen to it. More importantly, I liked the essence of his decision making process—balance. Eating healthier doesn’t have to be a sacrificial ritual; you can have your salad and eat it, too.

Today I give you an easy salad recipe that’s healthy, but not too healthy.

Ham and Brie over Mixed Greens (Makes 4 servings)

3 cups mixed greens (or spinach/ lettuce of your choice)

2 large apples, chopped into ½ inch pieces

4-5 slices of deli ham, pieced into small squares

6 oz. brie, sliced into small squares

Fresh berries (optional)

Rosemary vinaigrette (see below)

Rosemary Vinaigrette

¼ Cup olive oil

1/3 cup honey

1 TBSP Fresh rosemary

ENJOY!

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Let’s Bake a Cake!

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Yellow Cake with Butter Cream Icing and Fresh Strawberries

The rain is heavy this morning.  I imagine that this is what a rain forest would feel like.  Everything is wet but growing and green because of the warmer weather.  There also seems to be a thousand birds, bugs and little critters scurrying around.

The weather seems to be a bit of a reflection of my feelings today.  The weight of moving to a new home and the whisper of a new beginning.  As I signed my name on the closing papers to the house, I realized how much one piece of paper and signature can mean to someone.  It could mean hundreds of thousands of dollars, it could mean a burden gone, it could mean no roof over your head, or it could mean a gratitude for not having the burden of fixing one more thing in the house.  It could mean many things I suspect with different perspectives.  So, as I left the closing, I realized I may have shifted internally  with this simple signature, but everything is still moving swiftly in Atlanta.

I am feeling nostalgia over this closing chapter.  I brought home a baby girl in this house.  I started a business in this house.  I had many gatherings with friends and family in this house.  I found my inner voice and authenticity in this house.

But with each beginning comes and end.  I am ecstatic about the new chapters that are to come.  I read in the Artist’s Way the other day about our finite thinking.  We can’t always see what tomorrow will bring us.  The unknown can be a paralyzing.  But thinking about the infinite things that the universe has to offer is so amazing.  I see the peddles on a dog wood tree.  I see pollen all over my back yard.  There are so many things the universe brings down upon us that we can not count or grasp an understanding on.  We can not wrap our limited head around what is possible.  I believe the universe has an infinite joy that lies ahead of me and around everyone who believes it.  I may not be able to see it, just as I can not count the leaves on a tree but it is there.  I may feel fear creep up because of the unknown but just as in good vs. evil, the good always wins.  As my dear friend Jo said, “one foot in front of the other”.  If we wake up enough times telling ourselves the universe wants to give us infinite joy, we start to believe it.  Just as I feel a heaviness with the rain clouds.  I also feel a wind of weightlessness that carries me to soar to the next chapter and joy that lies ahead.

One of the many joys that I have is to bake.  As Marie Antoinette said “Let them eat cake!”  Strawberries are in full season here in the south, and I have some in the house.  We will add those to our cake too!

Yellow Cake Recipe

Ingredients

2 Sticks Butter (room temp)

1 1/2 cups sugar

4 large eggs

3 cups all-purpose flour

1 tablespoon baking powder

pinch of kosher salt

1 1/2 cup milk

1 tablespoon white wine vinegar

1 tablespoon vanilla extract

Directions

Pre-heat your oven to 375 degrees.  I used two 8″ cake pans.  Butter and flour your cake pans.  Begin by mixing your butter and sugar on medium high-speed for about 5 minutes.  While this is mixing, mix your flour, baking powder and salt.  (I have to be honest I don’t always sift these ingredients.  I just don’t feel like it sometimes, and I certainly don’t want something extra to clean.  I know every baking chef out there will disagree with this method but sometimes it just works).

Add your vinegar to your milk.  This will break down the milk into what is like a buttermilk.  I don’t always keep buttermilk in my fridge which is why this method works better for me.  I usually always have milk and vinegar.

After your butter and sugar mixture is creamy and fluffy, alternate adding in the milk mixture and the flour mixture.  Don’t over mix this part.  Mix until it just comes together making a nice cake batter.  Add in your vanilla extract.  Lastly pour your batter into the prepared cake pans and bake for 35 minutes or until golden brown on the outside.

Check out the Butter Cream Icing recipe on The Goose blog page.  It is super easy and delicious.  I put about 1/4 of the prepared icing on the cake.  This cake recipe is so good I don’t want to overwhelm it with the butter cream.  I put sliced fresh strawberries in the center between layers and a pile of strawberries on the top.

I am now wondering if the heaviness is from the rain or from not being able to stop eating this delicious cake.  And look, the sun is peeping out!  Let’s go for a walk and dream about what my new home and kitchen will look like… The possibilities are endless.  Cheers!

 

 

 

A Lighter Side

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Asian Slaw

Someone told me before I moved here that Atlanta is really just a big forest.  I thought he was exaggerating, but this past week,  I’ve witnessed the forest bloom into existence. I wake up to bird babbles and pollen soaked everything. Spring has taken over the city.  I’ve even spotted some forest dwellers on their back patios sharing food and drinks, a sure indicator of warmer weather, longer days, and lighter fare.  Last week, I made an Asian inspired slaw–a delightful companion to any barbecue or sandwich.

You can use bags of pre-chopped slaw, or you can buy a head each of red and green cabbage. I prefer the latter for a few reasons. 1. It just tastes better. 2. The road to freshly chopped cabbage is much more exciting. If you take this route, PLEASE remember to stop and marvel that a red cabbage cut in half looks like a Van Gogh painting, even more than his own cabbage still lifes.  Here is the recipe!

Asian Inspired Slaw

1 head Red cabbage

1 head Green cabbage

OR a bag of pre-chopped slaw (the boring shortcut)

2 carrots, chopped or shaved

3 large scallions, sliced

2 tablespoons cilantro (chopped as  garnish)

Dressing

1/4 cup soy sauce

1/4 cup lemon juice

1/4 cup vegetable or canola oil

2 tablespoons white wine vinegar

2  tablespoons brown sugar

2 1/2 teaspoons sesame oil

Salt and Pepper to taste

Optional ingredients:

1/2 red onion, chopped

1-2 tablespoons sesame seeds

1-2 teaspoons chopped Jalapeño, if you’re feeling hot

Directions:

Chop the vegetables and whisk the dressing separately, then unite in a big bowl. Garnish with cilantro.

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