Who am I?

Who am I?

I’ve been asking myself this question for a while now.

It generally pops into my head unexpectedly and I think for a moment, hmmmm.

… nope, not today, don’t know the answer…

… and quickly shove it back into the depths.

Maybe you’ve been at this point as well.

Maybe you’re one of the lucky few who know without a doubt, who you are.

I know without a doubt that I am confused… scared… afraid…

Afraid to change, afraid to forge my own path, afraid to ask the questions that need asking, afraid to answer them or seek the answers.

Fear.

I am fearful.

Why am I fearful?

Because life is uncertainty. It is a series of risks we take in hopes of finding the path to fulfillment…And that’s scary.

What if I’m wrong?

What if I’m right?

What if I don’t have the answers?

What difference does it make?

I challenge myself and those reading this, to figure it out, to take that leap into the unknown to ask the great question “Who am I?”, to find the answer and create that person.

That’s right…

CREATE that person.

Stop wasting your life “searching”…

You ARE that person. Make that person who YOU want to be… AWESOME.

Stop LOOKING…

Start DOING…

Let’s all try this activity at some point this weekend.
First collect a few things for your adventure :
A blanket
A water bottle
A snack
An empty journal or piece of paper.
A non erasable writing implement
Yourself in comfortable clothing.

Now let’s get started.

Find a quiet spot to visit, where you can be uninterrupted for 30 minutes at least.
Lay out your blanket and set out your supplies near you.
Lay down on the blanket, flat.
Close your eyes and start focusing on your breathing.
4 count inhale through your nose
8 count exhale through the nose
Complete that exercise 5 times or until you feel a sense of calm if it seems you are enjoying it.
Return to natural breathing.
Keep your focus on the present, your breathing.
If you feel your mind wandering, gently guide it back to your breathing.
Continue this exercise for at least approximately 5 minutes or until your mind is able to stay focused on your breathing with minimal guidance.
Slowly open your eyes and sit up, staying focused on breathing still.
Take a sip of water and eat a little snack.
Open the journal or get paper, and pick up pen. (still focused on breath)
Now ask yourself this question: (outloud if you like)
Who am I?
We write down the things that flow into your mind. Do not discriminate or judge, just write.
Even if the words make no sense or seem unconnected. Focus on the question. Keep writing until you’ve exhausted the answers.

See you next time…

Have a beautiful day!

Dashaina

Never Fear Pita! (from the Moosewood Cookbook)

This is NOT my recipe, I claim no ownership. But I couldn’t help sharing it, because…
A. It is so tasty
B. It is so easy
C. It goes with anything you would eat pita with in general.

Try it. Love it. Eat it.

The End

Pita

Never Fear Pita! (from the Moosewood Cookbook)
Makes enough for you and a bunch of your friends. (Approximately 6-12 depending on size)
Plan a Pita Party!! 🙂 Prep Time: 2.5 hours (approx) Cook Time: 6-8 per batch

**You can’t be impatient and cheat on the rising time or the bread doesn’t balloon up right in the oven. Tried that one. (advice courtesy of my friend Megan!)**

Ingredients
1 cup wrist temperature water
1 1/2 tsp (half a 1/4 oz packet) active dry yeast
1 tbsp. honey or sugar
about 3 1/2 cups flour (1 cup of it can be whole wheat)
optional: 1 tbsp. sesame seeds
a little oil for dough
extra flour for rollimg out
oil or cornmeal for the baking tray

Equipment Needed
Medium Bowl
Whisk
Wooden Spoon
2 Hands
Cookie Sheet
Clean Tea Towel

1. Place water in med sized bowl and sprinkle in the yeast. Let stand for 5 minutes – it will become foamy
2. add sugar or honey and salt. Stir until everything dissolves.
3. add 3 cups flour, one cup at a time, mixing enthusiastically with a whisk. As the dough thickens, switch to a wooden spoon and eventually your hand. Knead the dough in the bowl for a few minutes, adding up to a 1/2 cup more flour, as needed, to combat stickiness. When the dough is smooth, oil both the bowl and the top surface of the dough. Cover with a clean tea towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.
4. Punch down the dough and transfer to a clean floured surface. Knead it for about 5 minutes, then divide it into between six or 12 equal pieces (depending on how big you want your pitas). Knead each little unit for a few minutes, then use a rolling pin to flatten it into a very thin circle. (Make sure there is plenty of flour underneath!) The diameter of each circle is unimportant, as long as it is no thicker than 1/8 inch. Let the circles rest for 30 minutes.
5. Preheat the oven to 500 degrees. Place a baking tray in the oven for a minute or two to heat it. Then brush it with oil – or dust with cornmeal. Place as many circles on the tray as will fit without touching, and bake for just 6 – 8 minutes, or until puffed up and very lightly browned.
6. Remove from the oven and wrap the breads in a clean, slightly damp tea towel, then place in a brown paper bag, closed up, for 15 minutes. This will keep the breads supple. (If you prefer the pita bread to be crisp and cracker-like, bake 10-12 minutes and simply cool on a rack.)

Enjoy with some warm falafel, hummus or whatever you like!! 🙂

Homemade – Buttermilk

I never have this stuff on hand, but I love making buttermilk recipes, pancakes, biscuits, fried chicken, pretty much anything you would put milk in could benefit from a little buttermilk.

That’s just in my opinion and really that’s all that matters anyhow.:)

So a few years ago I ran across a recipe on how to make buttermilk on my own, using two ingredients.

Milk
Lemon Juice

Of which I always have those on hand in the pantry or cold area.

Homemade Buttermilk
Ingredients
1 Tbs Lemon Juice
Milk

Equipment Needed
Jar with a fitted lid (so you can shake it up!)
1 Cup Measuring device

1.Put lemon juice in 1 cup measuring device and fill the rest of the cup with cold milk.
2.Pour contents into your jar and put the lid on well, so nothing comes out when you shake it.
3.Let sit for 10-15 minutes on your counter (I usually make this at the beginning of the recipe I’m gonna use it in, so that by the time I get to it, its ready to go)
4.Shake it! Just take a moment to enjoy the feel of shaking something up. You can really get into it, dance around the kitchen with your toddler, pass it around to your older children, let them shake it too. Its fun, trust me. Live a little.
Ready to use in whatever recipe you use it in!! Enjoy.

Cheesy-Garlic Buttermilk Biscuits

Makes approximately 8-10 large biscuits. Prep Time: 15 mins; Cook Time: 10-14 minutes
adapted from the 2007 Cooks Illustrated November Edition. This is my favourite magazine, I got them from a friend as a present and LOVE them!!

Ingredients


2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup Homemade Buttermilk
1/2 cup unsalted butter, melted and cooled slightly (about 5 minutes)
1/4 tsp Garlic Powder
2 Garlic Cloves, Chopped
1/4 cup Shredded Cheddar (or any hard cheese you like really, I used gouda this time)

Equipment Needed

Medium Mixing Bowl
Measuring Cups & Spoons
Whisk
Plastic Spatula
Cookie Pan

  1. Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl.
  2. Add garlic, garlic powder and cheese, mix well with plastic spatula.
  3.  Combine homemade buttermilk and melted butter in the same jar you used to make the buttermilk in, and shake it up until combined.
  4. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. 
  5. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). 
  6. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. 
  7. Bake until tops are golden brown and crisp, 10 to 12 minutes.

Serve with butter or gravy or just eat them!! 

Coleslaw

Makes about 4 – (1/2cup) servings Prep Time: 10; Minutes No Cooking Necessary!! 🙂


Ingredients
1/2 head of a medium cabbage, shredded (about 2 cups)
1 medium carrot, shredded (about 1/2 cup)
2 Tbs Sugar
2 Tbs Vinegar (white, apple, malt, whatever kind you have on hand will work)
3/4-1 cup REAL Mayo

Equipment Needed
Small Mixing Bowl
Measuring Cups & Spoons
Plastic Spatula

Prep your Vegetables into a small mixing bowl.
Add sugar, vinegar and mayo, mix with a plastic spatula.

Serve with Oven Fried Chicken or with a sandwich or even all by itself. Yum!
Enjoy.

The First Pontoon…gets a nose.

The morning started out as most…rain. Lots of rain. But the afternoon was good. Cloudy, dry and wind blowing in the right direction. J was able to build and attach the front, as well as complete the first two layers of fiberglass! Yipee!

The First Pontoon…a bit more.

Today J was able to get a few hours of work completed. He spent most of the time drawing and cutting out shapes for different sections of the pontoon. After that he was able to install the stabilizers!

The First Pontoon… begins.

Today was the first clear day we’ve had since the supplies showed up last Monday! J took advantage of this by testing bends in plywood. Setting up some holding slots on the workshop floor and…getting two pieces of plywood into boat bend shape!!