Wednesday, December 31, 2014

Day Book 2014.12.31 New Year's Eve Edition

Outside my window...finally some snow after a warm and dead-grass Christmas. I always like Christmas lights better with snow.

I am thinking...of getting a spiritual director. This would be a major step for me. I have reached out, made contact and received an encouraging response. 

I am thankful...for quiet days on hiatus from work, school and most activities. Also, for my awesome friends and their families.

I am wearing...cotton top, broomstick skirt, sweater.

I am creating...{sigh} I do not feel as though I have created in quite some time.

I am going... to Mass for the Holy Day tomorrow at a different parish. I am just about burned out at our current parish, so we go elsewhere when we can. Tomorrow's selection was chosen by Boy16.

I am wondering...about so much. Wondering or worrying? I wonder at the Incarnation. Really wonder. And about His hidden life. What was it really like in the Holy Family? Fr. PC told us on Sunday to try to learn from them. How can we be more like them? 

I am reading...Orthodoxy by Chesterton. My first time through.

I am listening to...Fr. Z's Christmas podcasts.

I am watching..."Two Fat Ladies" on DVD. God rest their souls. Did you know they were both Catholic? Jennifer was devout and a regular Mass-goer.

I am hear about Boy16's college schedule for the spring semester soon so I can plan my daily routines. I dislike not knowing. 

I am learning...detachment. Acknowledge then detach.

Around the is Christmas still. Yes! Today is only the 7th day. The tree, poinsettias, food both succulent and bad for you.

In the kitchen...pigs in blanket are our traditional NYE fare. The second batch is in the oven now.

I am pondering...the sad state of this world, where there is so much hatred and violence.

A quote ... "...when materialism leads men to complete fatalism (as it generally does), it is quite idle to pretend that it is in any sense a liberating force. It is absurd to say that you are especially advancing freedom when you only use free thought to destroy free will." — G. K. Chesterton, Orthodoxy.

A favorite thing...the ornament on our tree in memory of the little one we lost to miscarriage. (S)he would be four now. This is always the first ornament placed on the tree each year.

I am enjoy every moment we have off until next Monday.

Saturday, November 1, 2014


I love autumn: it's colors and smells and crispness and holidays. It's my favorite season.

Colcannon is the perfect autumn side dish. It uses vegetables that are abundant in my CSA this week. It is easily modified for what I have on hand. It is also a traditional Irish dish for All Hallows' Eve. It is just the comfort food to stick to the ribs before heading out for tricks and treats. I made up a pot of it late in the afternoon, and it set us up nicely for the evening.



Modified from recipes at Catholic Culture and Simply Recipes

Serving Size: 4


A hearty, stick-to-your-ribs side dish. I serve this on Halloween before trick-or-treating.


4 large russet potatoes, peeled and diced
4 cups water
1 teaspoon salt
6 tablespoons unsalted butter
3 cups spinach, rinsed and chopped
1 medium leeks, sliced
2 cloves garlic, minced
1 cup milk
salt, to taste
white pepper, to taste


1. Boil the potatoes in the water with 1 teaspoon of salt until tender. Drain and set aside.

2. In the same pot, melt the butter. Add the spinach, leek and garlic. Sauté until the spinach wilts and the onions soften.

3. Add the milk to the greens and stir to combine. Heat until steamy.

4. Return the potatoes to the pot and mash until desired consistency. Season to taste with salt and white pepper.


The amounts in this recipe are approximate. The greens and onion can easily be substituted with kale, cabbage, yellow onion or scallions. Cream can substitute for the milk.

Serve with butter. May also add a favorite cheese, such as grated parmesan.

Is this real food? Yes. Potatoes, spinach and leek from our organic CSA. Garlic organically grown by a friend. Real Salt. Organic milk and butter from the grocery store. I think the only conventional ingredient was the white pepper.

Linked up at: Full Plate Thursday

Saturday, June 7, 2014

Pasta Sauce

Tomato Sauce with Butter and Onions

Yield: approx. 4 cups

A simple sauce, my standard whenever I need a red sauce for pasta or pizza.


28 ounces crushed tomatoes
1 medium onion, halved
5 tablespoons butter
salt, to taste


1. Prep Heat all ingredients in a medium saucepan over medium heat, until sauce comes to a simmer, stirring occasionally.

2. Simmer Turn to low and simmer, covered, until onion is translucent, about 1 hour. Stir occasionally.

3. Finish Remove onion and serve.

Served over linguine with parmesan
Is this sauce really Real? I used an organic onion, organic butter and Real Salt Sea Salt. The tomatoes were Cento brand. Not organic. Baby steps. I have about seven more cans of these to use up.

Linked up with:

Full Plate Thursday
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