Hearty Sausage, Kale and Potato Soup

I've got a lot of laundry and house cleaning going on today but thought I would take a minute to post a recipe for the soup I made last night.  It was delish! I purchased some beautiful kale yesterday but the chicken I had planned to cook with it was not completely thawed when I got ready to cook.  Don't you just hate that? So instead of microwaving it, I remembered a quick potato and kale soup "recipe" I hadn't made in a while. I had some sausage in the fridge, so I decided to throw it in for some extra protein. Remember, most everything I make can be added to or taken away from in some fashion and still taste good. Don't be afraid to substitute beans for potatoes, spinach for kale, ham for sausage or you can leave out the sausage all together.
One more note, make sure and check your meat labels for nitrate/nitrites, MSG, preservatives and fillers/gluten. You want to purchase sausage that is uncured or free of any of those other ingredients that I listed. It is going to cost more. Period. I know, I hate paying the high prices too. But you can skip meat a few times a week and take the money you have saved on those meals to buy better protein sources for the meals with meat. Your body will thank you for it. Applegate Farms has some really good meat selections. There is a link to their website under "Places to Purchase" on my blog to the right. You can also find many of their products at Target.

Sausage, Kale and Potato Soup

1 onion chopped*
1 package Kielbasa/link sausage chopped (lower the fat %, the better)*
6 small yellow potatoes diced*
4 cups kale chopped (be sure to remove the fibrous stem from the entire leaf)*
2 qts low-sodium chicken broth*
1/2 tsp granulated garlic*
1/4 to 1/2 cup Half and Half (less is few calories, more equals richer soup)*
fresh cracked pepper to taste
*Organic and local products are best

In a large pot, heat sausage and onion until onion is tender. Add stock and turn heat to medium. Skim any fat off the top then add potatoes and cook for apx 15mins or until potatoes are almost done. Skim the fat again then stir in garlic and kale. Turn heat to simmer, add cream and cracked pepper. Simmer until kale is just tender and the potatoes are soft.  This serves apx 4-6.

Just For the Record

You know that saying, right?  And what about "Never say never"? Familiar with that one too? Well, just for the record, I have never eaten a bite of bologna. Never.  Not even when my grandmother, who I love and respect, tried to talk me into "just a bite".  I still remember that day. It was a close call. Nor did I eat it when my dad tried to convince me it was "just like eating pizza" because he had so wittingly put a slice of processed cheese over it to hide its greasy pinkness before cutting it into triangles "like a pizza". That day there were some tears involved. But I stood strong and once again I did not eat it. While I will give my dad points for creativity and even a few for using a simile, you just can't out wit some one's taste buds. Not at age 7 and not at thirty-something.  So when my husband asked me to try some of his Brussels sprouts he had ordered, I told him the story of the bologna pizza and explained to him there are some things I never eat. This is how that list reads:  bologna, beets, Brussels sprouts, lima beans, tofu...(there are a few more). It isn't a long list but you get the point.  Not all of those foods turn my stomach the way bologna does, but let's just say I have tasted them and see no need to taste them again.  Now with all that being said, I have to admit I was surprised to find my husband liked something I didn't. Pretty sure it was a first because most of the time it is me trying to get him to taste something that I can't imagine he won't like as much, if not more than I do. (I also can't imagine that he could find my prompting to try new foods the least bit annoying. haha!) You know how the scenario goes. Anyway, before the meal was over I ended up taking a bite.
So you remember that saying I mentioned, "Never say never"? It got me. I have loved Brussels sprouts since that day.  I found the key is in the preparation, as is the case with most foods.  (excluding bologna-sorry Dad, no amount of prep can disguise that one) When Brussels sprouts are boiled or steamed they taste horrible. I don't know why anyone would eat them that way. Yuck. But something magical happens to those cute, little cabbage mini-me's when they are sauteed and get all toasty and caramelized. They become slightly sweet, a little nutty and so yummy.  Below I have listed some steps for prepping the cruciferous cutie-pies and a couple of simple ways to cook them.  I hope you find the info helpful and add Brussels sprouts to your next grocery list. And just for the record, bologna will never be on mine.

How to clean and prep Brussels sprouts:

1. Cut off the stalk end and discard it.

2. Tear off and discard any bruised or damaged leaves.

3. Cut in half, lengthwise.

4. Rinse and drain.

That's it. Easy enough.

I have found sauteing Brussels sprouts on the stovetop to yield the best caramelization.  However, they can be broiled on a cookie sheet if you are cooking a large quantity.

For stovetop- Heat saute pan to med-high heat. On occasion I use a piece of bacon cut into small pieces for flavor. If you choose to use bacon, render the fat and place the sprouts, cut side down, in the grease. If you would rather, use 2 tbs of olive oil or other healthy oil, add the Brussels sprouts once oil is hot. Do not let olive oil get too hot, as it will burn and smoke.  Cook uncovered until brown, stir once and cover. Turn down to low heat and continue cooking until just tender, apx 5 mins. *Be careful to not let them turn to mush or they will taste and smell like sulfur. Season with salt and pepper. Serve at once.

For oven- turn oven to broil. Place Brussels sprouts on cookie sheet, cut side up, after tossing them in olive oil, salt and pepper.  Broil until brown. Turn broiler off and turn oven to 350 degrees. Stir sprouts and return to oven until tender. Serve at once.

Look Ma, No Cans!

No Cans Chicken and Rice

Have you ever used a can of condensed soup?  If you live in the South you know those cans of creamy goo are the basis of almost every cheese and cracker topped casserole recipe in existence.  Thanksgiving and Christmas dinners would consist of little else other than turkey if it weren't for the goopy stuff and just forget about Sunday pot-lucks after church.  So needless to say when I decided to eliminate almost all canned items from my diet, especially ones full of contents I could neither pronounce nor decipher their origins, condensed soup was at the top of my "Do Not Buy Again" list.  (FYI-My grocery lists tend to have addendums and my "Do Not Buy Again" list is one such addendum.)  With those cans off the purchase list, I wondered just how in the world would I ever make a casserole again?  After a few trial runs, I soon realized my fears of never making another creamy, cheesy comfort food were completely unfounded.  I haven't purchased a can of condensed soup in years and have yet to miss cooking with it. I hope this simple recipe for "No Cans Chicken and Rice" is an incentive to chunk the condensed soup in your pantry and remove it from your "Things To Buy" list and delve into another area of cleaning up your diet and ridding it of all those preservatives and whatever else all those words on the back of said cans mean.  Seriously, read the back of the cans if you still need more incentive.   

No Cans Chicken and Rice

1 cup uncooked brown rice
1/4 cup uncooked wild rice
2 1/2 cups water
2 boneless, skinless chicken breasts boiled, shredded
1 cup grated cheddar cheese
3 tbs Smart Balance or butter
1 cup 1% milk
salt and pepper to taste
poultry seasoning to taste (optional)
1/2 cup chopped mushrooms (optional mix-in)

Heat water to boil and add rice.  Stir, return to boil, reduce heat and simmer per instructions on packaging.  I usually subtract 5 mins from the time for a chewier rice consistency. Once rice is done, add chicken, cheese, butter and milk. Stir and continue to simmer until creamy. Add seasoning and any mix-ins.  Serve from stove top or pour into casserole dish, top with additional cheese and bake until melted. Serves 4.

This is the rice I used

-If you like a creamier dish, adjust the butter, cheese and milk accordingly.  This recipe still has a creaminess to it without extra calories. 

-You can also omit the wild rice if your kids are like my nephews and won't eat "the black things".
-I always serve this with peas and carrots, yum!

   

Soup's On

If I were to list my favorite foods, soup would certainly rank near the top.  Ask my hubby, we eat A LOT of soup. However, it never tastes exactly the same way twice.  I am always adding different veggies, changing up the spices  or the base so it doesn't grow tiresome. Soup is a great comfort food and easy to make gluten-free, low calorie and low carb. Here is a soup I threw together the other night.  I made a list of ingredients but feel free to make it your own and add whatever veg or spice you have on-hand.


Last Minute Soup

Here is a list of what you will need.

1 lb. ground meat (I usually use beef or bison but turkey, pork or chicken work great too)*
3/4 cup matchstick carrots
1/2 white onion chopped or equiv. dried chopped onion
1 cup chopped celery or equv. dried celery flakes
1tbs minced garlic
1 quart broth (I used low-sodium, organic chicken)
1 14oz. can tomato sauce
1 can beans, rinsed and drained (I used red kidney beans)
granulated garlic to taste (I start with a tsp and go from there)
italian seasoning to taste (I use a grinder-about a tbs)
salt and pepper to taste
parsley for garnish (I used dried b/c the fresh didn't look very good at the store)
* look for meat with no antibiotics or hormones, as well as grass-fed for best nutritional value

Heat a medium saucepan to medium-high heat and brown meat. Drain fat from meat.  Add onion, carrot, celery and spices and continue cooking until veggies are just tender. If using the dried celery and onion go ahead and add them here and give them a little color.
Add broth, tomato sauce and beans.  Bring soup to a boil and reduce to simmer. This soup doesn't need much time to simmer, apx 10 mins depending on your use of dried or fresh ingredients. Add additional seasoning, salt/pepper if desired and chopped parsley before serving. If using dried parsley add it a few minutes before serving so that is has time to absorb liquid.
Serves 4.

Repeat After Me, {KEEN-wah} Gluten-Free Cajun Quinoa




Gluten-Free Cajun Quinoa



I have mentioned Quinoa a few times here and there and publicly professed my love of the stuff.  I discovered quinoa on my quest for a gluten-free grain and well, it was love at first bite. This versatile wonder is a South American seed containing all 8 amino acids, is an excellent source of protein, B vitamins, iron and contains no sugars.  It is prepared like rice and while it has a somewhat nutty flavor it can accompany most any dish. It can be eaten hot or cold and can even be served as a breakfast cereal.  I could go on and on.  I buy Nature's Earthly Choice Organic Quinoa in 4 lb bags at Costco for about $9 a bag and 1 cup of the stuff goes a long way. I hope you enjoy this recipe. It is a "Kristin Original" so let me know what you think.

Gluten-Free Cajun Quinoa

Here is a list of what you will need:

1/2 cup quinoa*
1 1/4 cups low sodium chicken broth*
2 cups kale chopped*
1/2 red bell pepper chopped*
1/2 green bell pepper chopped*
2 green onions chopped (only the green ends)*
2 tbs dried chopped onion or 1/2 onion chopped (I cheat with dried, as I hate to chop onions)*
1 tbs dried celery flakes or 1/2 cup chopped celery (the celery didn't look very good this week)*
2 oz andouille or any keilbasa type gluten-free, nitrate-free sausage chopped
1 lb raw, shelled, deveined shrimp
1 tbs extra virgin olive oil
1/2 tsp Old Bay low sodium seasoning
1/4 tsp Cajun seasoning (I used Tony's)
Ziplock bag
*organic if available

Gather ingredients and prep veggies, sausage and shrimp.  Place the thawed, clean shrimp in baggie with olive oil and Old Bay seasoning then return to fridge.

Heat a large skillet to medium heat, add sausage, onion and celery. Cook until onions are lightly carmelized. Add peppers and stir while continuing to cook over medium heat. Once the peppers are slightly soft, add quinoa then stock. Bring stock to a boil while stirring, reduce heat to simmer, cover and simmer for apx 15-20 mins. When quinoa is ready (it will have spiral-like projections from the seeds) add cajun seasoning, shrimp, stir and return heat to medium. Cook on medium until shrimp are opaque, add the kale, cover and reduce heat to simmer.  Cook for 5 mins or until kale is wilted. Remove from heat, garnish with green onions. Serves 4.

The Pant-Pantry Connection

My Pantry

I believe I have discovered a truth.  The contents of my pantry have a direct correlation to my pant size. Don't believe me?  Think about this. I am "hungry" and go to the kitchen to check out what might be hiding out just waiting for me to devour.  Surely, something yummy has made its way to my kitchen. I know I last checked out the situation about 10 mins ago but something must have appeared while I wasn't there. I go to the fridge. Milk, eggs, butter, cheese, yogurt, several salad dressings and all the veggies tucked neatly in their compartments. Oh sure, there are some nuts and lunchmeat. Some leftover fruit salad next to the jars of pickles and olives. But that's about it. So I move on. There must be something in the freezer. Fruit for smoothies, more veggies, more meat and ice. On to the next stop. THE PANTRY.  The place where food can sit forever and a snack can always be found even if I haven't darkened a grocery store's door in weeks.  Cereal, chips, crackers, cookies and to round out the "C" words, Carbs. They lure me in and before I know it I have consumed a mile's worth of calories in minutes. Happened to anyone else? 
Now I am not saying everything in a fridge is worthy of consumption. Lord knows, a pizza box fits nicely into both a fridge and freezer. You know the spot, right next to the box of microwavable stuff and ice cream purchased "for the kids". Because kids will only eat processed, breaded stuff and ice cream.(sarcasm) Have I gone a little too far? Hit a nerve, no apologies, but you get my point. Unhealthy food makes its way into our homes. And part of it isn't completely our fault. I mean sure, we buy the stuff and bring it home but the grocery store is about 25% whole, unprocessed foods while the other 75% is filled with processed stuff just waiting to take its place in innocent pantries. Not to mention all the TV ads and the media bombardment filled with temptations for the junk. Preservative, dye and chemical filled junk. Junk to fill my pants and junk to fill your pants. (bad pun, I know, but sometimes I just can't stop myself) But think, when is the last time you saw an ad for fast food? You probably even have the jingle memorized. And now think of the last time you saw one for an apple? No jingle, huh?
Any of this sounding familiar? So you may wonder how you can revamp your pantry and in turn, your pants. While I am no pantry guru, I have figured out when my pants get a little snug it isn't from all the meat, cheese and eggs I have around. It is from the gluten-free crackers I just had to try or the Organic Tortilla Chips that I know can't be all that bad for me. Corn, salt, lime and oil. And Organic, hello. But the truth is painfully obvious and the more I fill my pantry with beans, quinoa, brown rice, steel-cut oats, sweet potatoes, onions, spices and tuna; the less space I have for the foods that shrink my pants.
I have come up with a list of staples I keep on-hand so that eating at home is easier. Maybe "easier" isn't the correct word, as no one comes in and cooks the meal for me (now that would be easy)  but at least I have all the stuff I need to whip up a quick meal without much thought. These items keep my pantry full of good, healthy choices and keep me on track. I hope this gives you a starting point if you need one or maybe a new item to add to your grocery list.

Pantry Staples:
Dry Beans- Red, white, black, lentils, garbanzo, pinto,etc. Whatever they have, I buy.
Canned Beans- I use these in a time crunch. Cans are lined with BPA and can be loaded with other added stuff. So when I use them I make sure I rinse them first.
Canned Tomatoes- look for organic, BPA-free and low sodium and sugar ones. I buy stewed, sauce, diced and Mexican varieties.
Fresh Tomatoes- Cherubs are my fav but I buy seasonal varieties as well. And yes, fresh tomatoes should be kept at room temp.
Condiments- Mustards, vinegars, pickles, olives, peppers, hearts of palm, all fruit preserves, sauerkraut, etc.
Pasta- We eat pasta on occasion and have grown to like the taste of corn, rice and quinoa based pastas. If gluten is not an issue for you try a whole wheat version of the white stuff.
Rice- Brown, wild, short grain, long grain. Again, look for organic.
Quinoa- Love this grain! Planning a week of blogs dedicated to the stuff. Costco sells organic for the best price I have found.
*Again, if gluten is not an issue, try barley, couscous and other grains.
Onions- purple, sweet yellow and white
Potatoes-fingerling, sweet and various others
Broth- Chicken, veg, beef. Look for organic, low-sodium and no MSG or yeast extract.
Snacks- Popcorn, peanut butter, raw unsalted nuts, fresh fruits, dried fruits and if you choose crackers and chips- look for ones with ingredients you can pronounce, low sodium and sugar content like the ones by Food Should Taste Good.
Canned fish- salmon, tuna, sardines and anything else you can stomach. (not my favorite foods)
Cereal- Kashi has great ones without much sugar and lots of protein, Nature's Path has several gluten-free varieties. Steel-cut oats, way better than rolled but keep some rolled on-hand too. Bob's Red Mill makes some great varieties of gluten-free hot cereals.
Baking supplies- organic sugar, agave nectar, organic flour or gluten-free substitutes, cornmeal, Smart Balance oil and Pam, baking soda, salt, baking powder and cocoa powder.
Misc.- Extra virgin olive oil, every variety of Mrs. Dash, garlic powder, cumin, chili powder, assorted pepper grinders, smoked paprika, cinnamon, nutmeg, ginger, various extracts, Cajun seasoning, Old Bay, poultry seasoning and anything else that looks interesting.
Tea- I have a variety on-hand all the time. I read a study once that found people with a cup of something warm to drink in their hands immediately felt happier and relaxed.  I believe it. My fav right now is Stash's Lemon Ginger but I fit in a cup of Green Tea any chance I get.
Coffee- I order organic, free-trade, whole bean coffee from Back Country Coffee Roasters by the case on Amazon.com. Their No-Trace Decaf and Coyote Blends are AMAZING. Check them out.

So there you have it. My pantry in a nutshell. I hope you consider adding something new to your pantry and giving yourself some healthy options when eating at home.  If you have a chance to add something today, pick up some quinoa for tomorrow's Cajun Quinoa recipe. As always, please feel free to share your ideas, site suggestions and comments. And remember, it's all about the PANTry the next time you grocery shop.

This Blog Is Kinda Kinky

Meaning it has some issues. Some kinks. Which according to Webster, are imperfections likely to cause difficulties in the operation of something. Therefore this blog is indeed kinky. Geez, people. It is a blog about food and healthy eating.  What did you think I meant?
Several of you have tried to become followers, even though you have been told all your life to be a leader not a follower; and you have yet to succeed.  I have tried everything I know how to do to fix the issue...yes, BOTH things I know how to do and neither of them have helped solve the problem. So try following me by email. It won't put your pic up as a follower but you will get the blog and that is really the whole point, right?
Also there have been some issues with leaving comments. And no, no one is purposely blocked from commenting.  All nice and polite comments are welcome. Just keep trying.  Try every option until you find one that lets you do what you want to do. That is the tactic I have found most useful in adventure.  So hang in there with me and if you are a follower who has figured out the comment feature please feel free to leave a comment sharing your skills.  This is your time to shine. 
Thanks for all the encouragement and motivation I have received so far. Look for another post later today. About food. Enough of this kinky stuff.

Sometimes A Girl Just Needs A Cookie

No-Bake Gluten-Free Oatmeal Cookies




 A chocolate one at that.  And yesterday was just one of those days. It was not a bad day by any means. Actually, it was a wonderful day and so why not top off a wonderful day with a cookie?  For those of you who don't know me, I really do eat as I say on my blog. Healthy, whole, organic foods with very little (for lack of a better word) junk. Also, I realized a few years ago that my belly and my immune system like me so much better when I stay away from gluten; so I usually eat as gluten-free and low-carb as possible. Now with all that being said, I am sure you are wondering how a cookie can possibly fit anywhere in these guidelines? Well, my aunt sent me a recipe for one that meets most of the requirements and other than the sugar, it is pretty good for you.  These No-Bake Oatmeal Cookies are super easy to make, easy to double for a larger quanity and are gluten-free. I often mix in some chopped walnuts and ground flax for a little extra protein and Omega-3's but you can go with what you have on-hand or leave them just as they are.

Here is a list of what you will need.

1 cup sugar (I use evaporated cane juice organic sugar)
1/4 cup organic 1% milk
1/4 cup all natural organic peanut butter (I like smooth but crunchy is good too)
1/2 tsp vanilla extract
1/2 stick organic butter
1 tbs organic cocoa
1 1/2 cups gluten-free organic rolled quick-cook oats (Bob's Red Mill)

In a saucepan heat the sugar, milk, vanilla, butter and cocoa to a boil. Let this boil for one minute. Remove from heat and stir in the oats, peanut butter and any other mix-ins you are adding.

Scoop mixture onto wax paper or foil and let cool. Yields 16 cookies.

With A Side of Caviar, Please

So after yesterday's computer debacle and hours of trying to figure out the address of my pics, which seemed to have picked themselves up and moved to the virtual land of "Blogger" without sending me a "Hey, We Have Moved" note; I figured I might start my day out with a little good luck. I mean, it has been 5 days since my last helping of black-eyed peas and maybe a little extra serving of those lucky legumes would do me a bit of good. And just for the record, they aren't really peas, they are technically legumes (beans). See how much you have learned already? Anyway, I have never been a huge fan of black-eyed peas but being the good southern girl that I am, I eat them every New Year's Day and maybe a few other times a year. I would guess this is probably the case with most people because come on now, just how lucky can those little guys be? I found this recipe for Texas Caviar years ago and it has become one of my favorites. It has even convinced a few black-eyed pea haters to join in on the NYD tradition. The original recipe comes from the above cookbook given to me by my mom. (thanks, mom) I have modified the recipe a bit, sorry Mr. Perini, so that it has more of a salsa consistency.

Here is a list of ingredients.

1 cup to 2 cups cooked black-eyed peas* super easy to do in the crockpot and no extra sodium or BPA
3/4 cup seeded/chopped tomatoes (i used Cherubs)*
1/2 red bell pepper chopped*
1/2 purple onion chopped*
1 small bunch fresh cilantro chopped* use scissors to make fast work of chopping this
4 green onions chopped (white and green parts)*
2 tbs minced garlic*
1 tbs garlic powder*
3 tbs Smart Balance oil
2 tbs apple cider vinegar
salt and pepper to taste
1 cup Frontera salsa (blue label) *secret ingredient-or it was secret before today. HEB carries it.
1 Ziploc gallon sized bag
*use organic and local every chance you get



Note the cutting "board"...one of my fav things.

 

Pour all the ingredients into the Ziploc baggie and shake them up. Refrigerate for at least 3 hours or overnight is even better. I usually flip the bag a couple of times during refrigeration to stir up the marinade. Drain the excess liquid and serve cold. And just so you know, I will be eating this with every meal until it is gone.

Bring on the GOOD LUCK!



Texas Caviar



Seriously

Have you ever thought to yourself, "Hey, I am feeling pretty good about myself today. I think I need a little something to bring my self-esteem down a few notches. And while I am at it, why don't I add a little frustration to the mix?"  Have I got a plan for you...start a blog. Seriously. Yesterday seemed to go so well and today I set out with a plan and a list, and nada. Now I generally am a pretty quick study. I can follow directions and figure things out. But for some reason "Blogger" has me a little out of sorts. Seems easy enough. Click here, enter a gadget here, turn off your widgets, (or is it turn on your widgets?), write, edit, post, click here to be followed, here to show your profile, here to link, here to label, here to add an image and soon your precious words can be viewed by others via readers, tweets, feeds, some letters that I am not sure what they mean and email alerts. And thanks to the "Help" button this should be beyond simple because come on, surely you can figure it out with "Help". I mean, REALLY. However, I am calling it a day and promise to try again tomorrow.

A Little Background To Get Started

I grew up in a small town south of  Fort Worth, TX. My great-grandmother lived near us and every week she made a grocery list. Reliously. While her staples in the mid-80's were such food stuffs as Nilla Wafers, Miracle Whip, Split-Top bread, corny dogs and other boxed concoctions of this new "microwave it" era; her grocery list was always a running record of sorts. It included new things to try, things to make, things to store and things to entice your grandchildren to stay and play another hand of Skip-Bo. Hence, the Nilla Wafers topping nearly every list. As I grew up reading her lists, I discovered I had an affinity towards not only all things food, but list making as well.  This affinity grew into a love of the grocery store, grocery shopping, grocery lists, cooking shows, cookbooks and well, groceries in general. (How lucky is my husband,right?) However, my lists have every few items in common with those of my great-grandmother's. No Crisco, no processed cheese slices or microwave pizzas on my lists. However, I do often find myself just as she did, sitting with a cup of coffee making a list for the week of new things to try, things to make, things to store and things to entice my friends and family to join us for dinner (or Skip-bo). I LOVE fresh, whole food and use local and organic ingredients as often as I can. My thought for this blog is to post ingredients I can't live without, share healthy remakes of not so healthy recipes and little tricks I have learned along the way to encourage others to have as much fun making lists, grocery shopping, cooking and creating successful meals as I have. I hope you find this blog helpful, easy to follow, fun/funny at times and a source of inspiration to create your own grocery list and love of groceries. <3, Kristin  

Pretty Sure I Should Start This Today

You know when you put something off and put something off and put something off...and in some round about way that something always ends up a topic of conversation, the first thing you think of when you try to think of something else and basically makes itself front and center in your life? Ever expericenced such a thing? Well, for me today is the day I get this "something" off my to do list. Check, done. What is this "something" of which I write? You guessed it, THIS BLOG. For months I have been contemplating what to write, where to start, what site to use, a name, how to photograph and post recipes and blah, blah, blah.  I have written numberous blogs in my head and kept a list of related stories, recipes and favorite finds to share. Yes, a list. In my head. Taking up space and lately becoming unavoidable. So today after 2 requests for food help/ recipes before 3pm, I am doing it. I am beginning today. No more avoidance, no more getting to it tomorrow, no more lists...well that isn't true. But no more prolonging the lists to become whatever it is this may turn out to be. And honestly, it feels good.