New Beginnings to Old Things

A new year means new resolutions. I've never been a keeper of resolutions. I don't like to be limited to obligations that remain unfulfilled by the time next January rolls around. BUT, this year, I've decided to take a shot at being resolute. (Perhaps my first resolve should be to faithfully attend to my blog? Anyone notice how it has been over a year since I've posted on here?) Perhaps its foolish to make my intentions for 2013 public.  However, knowing that I am at least accountable to a smattering of blog followers means that the chances of my resolutions being accomplished are slightly higher than if I kept the list muddled up in the back corners of my mind. So, here it goes...

1. Two thousand and thirteen will be the year that I write more. Whether I write one sentence in my tattered Moleskin journal, whether I tap out a blog post, or whether I hunker down with my silly imagination and scratch out a story, this is the year that I will write. Today, alone, I have been encouraged on three separate occasions by three separate people to write. Being reminded of something that once was a passion and that has now fallen by the wayside is sad. And so, I am going to tap into that wordy creativity that used to possess an awkward teenage girl, and I am going to write. 
2. I came across my box of oil paints, tucked away in a dusty suitcase that was shoved carelessly behind bins of Christmas decorations. Three months from now, my Husby and I will be proud owners of our  first home.

   

   Me, standing in front of the "shell" of our townhouse

    With our first home comes walls and walls of blank space, waiting for pictures to be hung. I used to paint and draw and sketch. Painting, along with writing, is something that has long flown out the window. However, I'm determined that this is the year that I will paint at least ONE piece of artwork to hang on our newly acquired wall space. 
3. Eating locally has always been important to us, however, over the past couple of months, our busy schedules have loaned themselves more to frozen pizza and 5-ingredients-or-less-in-30-minutes-or-less kind of meals. In 2013, I want to be more aware of what we are eating. Though I seem to have a love/hate relationship with my itty-bitty-dysfunctional-postage-stamp-size-kitchen, I am going to purpose to spend more time in there, experimenting with ingredients from our local farmer's market.

   

   My itty-bitty-dysfunctional-postage-stamp-size-kitchen. Not exactly enough space for culinary magic.

   Maybe (if I remember to write!!!) I will share a few recipes that I have stumbled upon. 
4. Our church has recently been doing a sermon series on what it means to be a disciple within our church body and surrounding community. My prayer is that this is the year that I will stop and spend more time listening to the needs of those around me - that I will look for ways to reach out to others, to be a friend to those who need a friend, and to be a disciple of Christ in the less glamorous situations around me daily. 
5. I want to become more aware of how I spend, or rather, waste my time. Lately, it has become very apparent that there are many things that I allow myself to "indulge" in for hours on end...Facebook, Pinterest, the Ikea website, Pinterest, Pinterest, Pinterest....Before I know it, I raise my bleary eyes from my computer screen to the clock on the wall and realize that a good couple of hours has just slipped through my fingers. Perhaps I need to take one day a week where I remain "unplugged." Or maybe I need to limit myself to an allotment of time each day - nothing more, nothing less.

Some of these resolutions may be easier than others. Some may take a bit more courage and confidence, while others will cause me to gain a more inward, quiet grasp of what is important. When written out, these ideas seem like a tall order.Then again, it is 2013, and I have only ONE 2013 to live. Here's to making the best of it! 

Stomach + Heart = Love

I'm a sucker for Valentine's Day. I totally buy into the notions and myths of chubby little cupid with his bow and arrows, tacky heart decorations, flowers, love letters etc...Since yesterday was our first Valentine's together as a married couple, we wanted to make it a little extra special.

For me, all the loving started last week when J came home with my new beloved can opener and chocolates! On Friday he came home carrying a bouquet of 12 long stem roses...absolutely breath-taking!

With painstaking creative genius, on Saturday afternoon J presented me with this:

I was thoroughly impressed! As an engineer, for J to get all "arts and craftsy" was a big leap out of his comfort zone! (Might I add that he even composed the little poem Even though the seasons change, my love for you remains the same.) I was definitely swept off my feet!

However, I was in a frenzy as to what I should do for J for Valentine's Day. Let's face it - Valentine's Day really isn't a day that was invented for men. Unlike myself, J has not bought into the whims and fancies of lavish bouquets and copious love letters. If I were to give him the same beautiful arrangement of roses that he gave me, I know for a fact that his reaction would not be nearly as satisfying as mine. Instead, the age old saying "The way to a man's heart is through his stomach" led me to the kitchen, where I was sure that a tasty culinary creation would melt J's very heart strings.

I started first off with making Raspberry Crumble Bars:

Raspberry Crumble Bars

3 cups all purpose flour
1 1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

- In a large bowl, combing the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 9x13 baking dish.
- In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
- Bake at 375 for 35-45 minutes, or until bubbly and golden brown.

I give these bars two thumbs up! The raspberries keep it fresh and tangy, but the addition of almond extract gives it a rich, buttery flavour that melts in your mouth! Perfect with a cup of strong coffee!

I spent the better half of my day preparing for our meal. Thanks to Taste of Home website, I was able to find delicious Valentine's recipes for two.

We started our meal off with Cranberry Almond Salad with Raspberry Vinaigrette:

Cranberry Almond Salad with Raspberry Vinaigrette

enough mixed spring salad greens for 2 people
sliced mushrooms
dried cranberries
1 tablespoon chopped onion
slivered almonds
Raspberry Vinaigrette dressing:
1/4 cup of olive oil
3 tablespoons balsamic vinegar
1 tablespoon raspberry preserves
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper

This salad was nice and light. I was pleasantly surprised with how the dressing turned out. At frist, I thought that it may have had too much olive oil, but I chilled it for a few hours, and the raspberry flavour seemed to infuse quite nicely with the rest of the ingredients.

Followed by our salad, we had Steaks with Molasses-Glazed Onions, Twice Baked-Baked Potatoes, and mixed veggies.

Steaks with Molasses-Glazed Onions

2 bacon strips, diced
2 beef top sirloin steaks (6 ounces each)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 large sweet onion, thinly sliced
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon molasses

- In a large skillet, cook bacon over medium heat until crisp. Remove the bacon; drain the skillet, reserving 1 1/2 teaspoons drippings in the skillet and 1 1/2 teaspoons drippings in a small bowl.
- Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the skillet, cook steaks over medium heat for 4-6 minutes on each side, or until meat reaches desired doneness. Remove and keep warm.
- Add onion and reserved drippings to the skillet; saute until tender. Add the vinegar, molasses and remaining salt and pepper; heat through. Serve onion mixture with steaks; sprinkle with bacon.

The topping on the steaks was absolutely divine! The onions tasted almost like caramel, with a hint of spicy tang. I will definitely be making this recipe again!

Twice Baked-Baked Potatoes

2 medium baking potatoes
2 tablespoons butter
1/4 cup 2% milk
1 bacon strip, cooked and crumbled
1 tablespoon finely chopped onion
1 teaspoon minced chives
1/4 teaspoon salt
dash of pepper
1/2 cup shredded cheddar cheese, divided

- Bake potatoes at 37 for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
- In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese.
- Place on baking sheet. Bake at 375 for 20-25 minutes or until cheese is melted.

These potatoes were to die for! Creamy, rich goodness within a crispy shell, baked to cheesy perfection! Yum!

Let's just say J was extremely excited for his meal:

We finished our meal off with Poached Pears with Raspberry Sauce:

Poached Pears with Raspberry Sauce

1 cup water
1/2 cup sugar
1/4 cup white wine, or white cranberry juice
2 medium pears, peeled and halved
3 tablespoons seedless raspberry spreadable fruit
1/2 teaspoon vanilla extract
fresh raspberries to garnish

- In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for -10 minutes or until tender. Remove pears and reserve cooking liquid.
- In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled.
- Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries.

This dessert was the perfect end to our meal - sweet and light, with a satisfying hint of vanilla flavouring.

At the end of the night, I think the saying holds true - the stomach, when happily fed, will heartily love. At least for my man it does. Mission accomplished.