They’re bringing me down man. This New Years I vowed to double my payments… now, reality sets in and I’m not sure I can swing it. So I increased my payment by 75%! Maybe I can handle the additional 25% this summer if I stop splurging on expensive meals and cancel my parking/gym membership. My estimated payoff date is now:
Though if I don’t pull this off earlier I’ll explode. Better than my old ‘Projected Debt Free Date’ of March 2021!
Was it all worth it? Considering I spent very little time working in either field you might be surprised to hear, ‘maybe’. Nothing’s black and white right? Education is never a bad investment - that’s what my mom always says. And I met my husband and one of my closest friends there so… not for the intended reasons, but I guess yeah it wasn’t a total loss.
4 tablespoons unsalted butter 1 cup sifted confectioner’s sugar 1 teaspoon pure vanilla extract 1 to 2 tablespoons milk
1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
2. Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.
When I lived over in Europe I had a boyfriend from Spain who taught me this dish. I don’t even like eggs but this meal was delicious. 5 simple ingredients and totally tasty. Also, unlike most egg dishes, it is great cold - and it is even better the next day. It’s also great for picnics if you cut it into bit sized pieces.
5 eggs 3 medium Idaho potatoes 1 medium to small onion 1/2 cup olive oil 1 tsp salt
1. Peel potatoes then slice them very thinly (you can use a mandolin, I use a peeler)
2. Slice onion very thinly
3. Place potatoes and onions into 10” non-stick pan with the oil on medium-high heat. (potatoes/onions will overflow this pan but eventually cook down). Cook until potatoes are cooked and onions translucent. About 15 minutes.
4. While potatoes and onions are cooking. Take a big bowl (a bowl you could fit potatoes/onions in) and break 5 eggs into it. Beat eggs and salt together for a few minutes.
5. When potatoes and onions are finished, strain the excess oil and add potatoes/onions into beaten eggs.
6. Mix potatoes and eggs together.
7. Add entire concoction back into 10” fry pan (you can wipe the pan and add 1 tsp of oil or if there is a little oil left in the pan just reuse it). Heat on medium-low for about 10 minutes. When the eggs look like they are starting to set and you can slide the tortilla back/forth without it sticking it is time to flip it.
8. Put plate on top of fry pan and flip the tortilla onto the plate. Put fry pan back onto burner and push the tortilla back into the pan. Cook this side an additional 8-10 minutes.
9. If the tortilla is misshaped flip it a couple times.
If I was to be honest about my time-sheet this morning it would go something like this:
.25 - Do some work .50 - Check Airfare Prices on Kayak (or maybe this one) .25 - Do some work .25 - Work on my tiny-mod-cabin pinterest board .25 - Empty Company Dishwasher .25 - IM with co-worker about work that spirals into other non-work topics
We spent this past weekend snowshoeing in central Minnesota. There was a fresh layer of snow - Felt as deep as 3’ in parts. It was stunning. It was silent. It was totally empty. I don’t know if it was because it was super bowl weekend or because it was -4 (f) where we were but it felt like we had the whole state park to ourselves. Snowshoeing was lovely! Staying in a cabin with no electricity and an outhouse on the other-hand, well that was awful.
Americans are as addicted to cheap food as we are to cheap oil. We spend only 9.7% of our income on food, a smaller share than any other nation. Is it a coincidence we spend a larger percentage than any other on health care (16%)? All this “cheap food” is making us fat and sick. It’s also bad for the health of the environment. The higher the quality of the food you eat, the more nutritious it is and the less of it you’ll need to feel satisfied.
4. Pay no heed to nutritional science or the health claims on packages.
5. Shop at the farmers’ market. You’ll begin to eat foods in season, when they are at the peak of their nutritional value and flavor, and you’ll cook, because you won’t find anything processed or microwavable.
6. How you eat is as important as what you eat.
Americans are fixated on nutrients, good and bad, while the French and Italians focus on the whole eating experience. The lesson of the “French paradox” is you can eat all kinds of supposedly toxic substances (triple creme cheese, foie gras) as long as you follow your culture’s (i.e., mother’s) rules: eat moderate portions, don’t go for seconds or snacks between meals, never eat alone. But perhaps most important, eat with pleasure, because eating with anxiety leads to poor digestion and bingeing. There is no French paradox, really, only an American paradox: a notably unhealthy people obsessed with the idea of eating healthily. So, relax. Eat Food. And savor it.
Nearly 5 years ago now my now husband I and bought little house in South Minneapolis, it was in pretty good condition with the exception of the kitchen (and arguably the bathroom). So we (he) took it upon ourselves (himself) to gut and remodel the kitchen. And what a long, arduous process that was. We are talking 3 years without a kitchen and an additional 4-5 months with a not quite finished kitchen. There were arguments and there were good times too (exploring the world of fondue and making smores in the fireplace…). Now I present, our before(OK I can’t find any before but ‘process shots’) and after shots:
This morning I threw on an old record as I was getting ready for work, Jerry Jeff Walker - Ridin’ High’ (a great album). I fell in love with Walker when I went through my country swing dancing phase a few years back. He’s great. Who is he? You might ask. Well, he’s probably best known for writing Mr. Bojangles. And with with nothing but respect I’ve got to also admit that he didn’t do it the best. Sure Mr. Walker may have actually met Mr. Bojangles, in jail like he said. But no one really captured Mr. Bojangles like Sammy Davis Junior did they? Jerry Jeff, the world owes you a debt of gratitude for writing this classic, but lets be honest, Sammy brought it to life.
In my unabashed excitement of my new Kitchen Aid Mixer I have been experimenting with cookies and trust me these are really something special. This is really close to the food network recipe but tweaked from personal experience.
1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups rolled (old-fashioned) oats 8 tablespoons (1 stick) unsalted butter, at room temperature 1/2 cup lightly packed light brown sugar 1/2 cup granulated sugar 1 large egg 1/4 cup maple syrup 1/4 teaspoon vanilla extract 1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees F.
In a medium bowl, stir the flour, baking powder, baking soda, salt and oats together.
In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
Drop spoon-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 12 minutes. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
This recipe should make 24 cookies. The entire recipe contains about 3185 calories making the cookies about 132 calories a piece. But remember there are oats in ‘em so they’re healthy, right?