Good morning! How is your summer going so far? We've already had a lot of fun – I'm making time to do free summer activities with the kids because if I don't it will just be over, but I can't seem to keep on top of things around here. Yeah, as if that's anything new, whine whine. (Hey, at least I'm not whining about technical issues this week!) There's one thing I think about a lot, though, and this is a bit cheesy, but maybe you'll relate: I think of that song, “These are the days you'll remember...”, and I know that this is it, right now. I'm so blessed and need to appreciate these moments of life and not drone on too much about my never-ending to-do lists. Sometimes I can pull that off and other times I just get ornery (ask Kent). I'd love to know how you deal with this. Please don't tell me to enjoy the kids while they're young, they grow up too fast, blah blah blah. I know that. That's why I have the never-ending guilt trip. I've probably asked you this before, but I'd appreciate some concrete suggestions for organizing my day, and thank you!
Here's what's up today:
- Get this: I actually did a menu plan for the week, can you believe it?!
- Remember that if you’d like all the latest scoop on my upcoming Rookie class please sign up for my Kitchen Kop newsletter and in a few days I’m going to go in and resend my most recent one to all those who signed up after it went out a couple weeks ago. I answer some questions there and tell you more about when it will open up. (When I do that I’ll also check and see if 50 more people have signed up, and if so I’ll pick another Real Food Ingredient Guide winner!) In case you're wondering how my class will be different from what may seem like a lot of Real Food classes being offered lately, mine will be geared toward two groups of people: “Rookies” who are fairly new to all this Real Food stuff and feeling overwhelmed with the steep learning curve; and those with Rookies in their lives who they want to either give this class to as a gift or just learn how to teach them in a way that won't make them want to run away screaming. We'll go back to the very basics, which will all be very natural for me and easy to remember what to teach, because it really wasn't that long ago that I was buying a lot of boxes and bags and eating fast food like crazy! I'm amazed now at how misinformed I was then about all sorts of things.
- Here's an excerpt from the newsletter: “Keep in mind that my class won't be so much a cooking class, although I will show you how easily I make a few of my favorite recipes. It will be more on the lighter side, leaning toward not overwhelming those in the beginning and middle stages of their real food journeys. I'll welcome you into my kitchen and my neighborhood, you'll go with me to my favorite farms and our local grocery store (undercover), and you'll even hear from a few close friends of mine and see their kitchens, too. I'll talk to you face to face and I'll be real. More real than you'll probably want sometimes! (Like in my pajamas in some classes…yikes. Maybe I shouldn't say that or no one will sign up…) I'm excited to help you in your Real Food journey and want to make it fun and entertaining, too.”
- Forgive me for asking you something totally unrelated to health or real food, but I told my friend Kristen that one of you just might be able to help her… Her husband got a new job in Durham, NC, and they’re stumped as to which school district would be a good choice for their 4 boys. They’ve learned that in one district the elementary schools might be good, but the high school stinks. In another district it's the opposite. They can’t afford private schools. If anyone from that area could comment with some advice, we’d HUG YOU…well, a virtual hug anyway!
- As someone who is a wine rookie, I loved this article, “How to go to a wine store.” It’s been interesting to experience the change in my tastes and realizing that a wine I couldn’t stand a year ago is one I’m starting to love nowadays. Keep in mind, I’m still solidly in the “too sweet” category as far as Kent is concerned, but I’m getting there! As a matter of fact, I can hardly drink wine coolers anymore because they have a too sweet/fake sweetness to them now, and I for sure can’t drink those really nasty ones with the fake bright red color, it just screams “chemicals”! My next statement will show you just how much of a wine person I am not: does anyone else wish you could taste-test wines at the store? How am I supposed to know if I’ll like it or not until I try it?! Sometimes I can tell by smelling it, but how classy do you think that looks, to have my nose in someone else’s wine? Kent is used to me, though, so he’ll let me stick my nose right in there. At least Reds (one of my favorite restaurants) will give me a little sample to try. The other day I had this delicious drink: “Reds’ Patio Cooler- A slightly effervescent white wine blend on ice with a squeeze of lime. Light and refreshing.” It was so good, like a Riesling with a citrus twist and I loooooove citrus. Oooh, here’s another good one about wines: 8 Organic Wine Secrets. Have you seen this post from my archives where a big discussion got going on wine: “Do you drink red wine everyday?” At that post I share an email exchange between Kent & I one day, and it was one of those that I didn’t expect to get so many comments on but things exploded there.
- Unfortunately, this post didn’t generate solid answers on which BBQ grill surface is best. If you know anything we don't, please comment!
- Did you see this post from Sarah? Beware of Millet. I know there are many of you who are avoiding gluten, so I thought it would be good to spotlight this.
- I was talking to someone I love today (can’t say who, but I’m 99% sure she doesn’t read my blog a lot anyway) and was so sad afterward because I found out that she’s on blood pressure meds, statins for cholesterol, pain pills (for a recent injury), Benadryl because the pain pills make her itch, and a diet pill that her doc said was OK because it’s “all natural”…? And those are just the ones she told me about, there may be more. She carries her extra weight mostly around her mid-section, so I could pretty much take a guess that soon the list will include oral diabetic meds, with insulin soon to follow… Not that that couldn’t happen to any of us, myself included, but with some the prediction is easier to make than others. She's only in her young 50's! (Scroll down at this post on healthy fats to find a specific section on the whole farce that statins/cholesterol meds are.) The really sad thing about this is that what I've just described is now “normal”. On the positive side, she is fairly open-minded and I asked her (as a start) to please do her own research on the statins and she said she would…shoot up a prayer for her if you don’t mind.
- Kent found this short article that had me belly laughing: a family fight over butter vs. margarine. Now THAT’S a good reason to take someone down! 🙂
- Be sure to subscribe (with the buttons above) because soon I'll tell you what we finally bought the other day, I love it!
Have a great week!