Happy Friday: A Creative Realization

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I had an interesting epiphany last night. I was tired and had drug myself to the shower after a long-ish day.

While I was in there my mind started to wander. I was thinking about creativity and what it takes to risk failure or embarrassment in the effort to have your voice heard, and something came to me. This might be something everyone else has known since the beginning of time, but it just occurred to me. And the thought is going a long way to quelling my creative fears.

No matter what you create, someone will hate it.

That's it. Do you see how freeing that is? Whatever creative thing you put into the world: novel, poem, painting, TV show, movie, dress design, textile pattern...SOMEONE WILL HATE IT.

Do you know what this means? It means we have no excuses. There's no point in worrying about how what you need to do (write, paint, design, etc.) will be received. You already know, upfront, that somebody is bound to hate it.

ALL WE HAVE TO DO IS CREATE, TO THE BEST OF OUR ABILITY, AND THINK ABOUT HOW TO LET THE PEOPLE WHO WILL CONNECT WITH OUR WORK FIND IT.

Because, just as sure that there will be people who'll hate what we do, there will also be people who love it, need it and want more of it.

That makes me feel good.

And slightly less scared to try.

Now that we're all relaxed, let's enjoy ourselves a little...

1) Photo buffs should check out the National Geographic tumblr. It's filled with rare pics, most of which have never been published. Much like The New York Times one from a few months ago.

2) Andy Dwyer. So dumb, and yet so awesome.

3) Some animals live a scary, freaky, long-ass time!

4) Want to grow your blog, business or brand without immersing yourself in a lot of expensive classes? Alt Summit can help for much less.

5) I've never read a Stephen King book, but I might read this one.

Enjoy your weekends, everyone!

Tuesday Tipday: How To Cook Like You Mean It

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Preparing meals at home can save you some serious money. I happen to enjoy cooking; trying new recipes and making new dishes out of whatever I have on hand. If you're sort of useless in the kitchen, but want to get the hang of something other than boiling water, you're in luck. Here's how to give good food.

How To Cook Like You Mean It

1) Begin at the beginning. If you only eat at home by opening a box of this or a can of that, you need to get a handle on some basics first. You can get a fancy how-to-cook book from the library and stress out over reading it. But, I think it would be better to watch others cook more than anything else. Find yourself a cooking show you can get into and tune in as often as possible.

2) Start slow. Some of the easiest ways to get comfortable with cooking is to get started with something super simple. Like sandwiches. If all you ever do is slap baloney on bread with mustard, try adding fancy lettuce, a new type of bread or another flavor of mustard. Getting something easy right will give the the courage to try even more new things.

3) Know what you like. One of the keys to creating a good meal is knowing what flavors go together. Whenever you eat out, take your desire to try new foods along and experiment with different flavors, textures and things you haven't had before. It can also be helpful to eat old favorites in new ways, as well. If you think McDonald's has the best burger, go out and try a burger at Red Robin. If you don't already have a handle on it, start a list of all the foods/flavors you like and add to it whenever you find something new.

4) Get those toes wet. Now that you know some stuff the only thing left to do is start cooking. As soon as your favorite chef makes something you like the thought of, that is also easy to prepare, take note. If you're nervous to jump right into making a full blown meal, that's OK. Instead of making the whole dish, try acing part of it: pasta sauce, gravy, grilled fish, cheese sauce...You can always refrigerate or freeze that bit of the dish until you feel ready to tackle the rest.

5) Jump on in. Hey, you mastered that pasta sauce, didn't you? Watch that episode as many times as needed and go ahead and figure out the rest of the meal. Keep in mind that you don't necessarily need a bunch of fancy tools to cook a good meal. You can also substitute some ingredients for others to get the same type of flavor. A quick Google of "what can I use instead of (insert ingredient here)" should take you to other options. And don't be afraid of short cuts. I never buy heavy cream, for instance, instead I use a can of milk and everything turns out fine.

6) Experiment some more. Once you get that first dish down, keep trying. Now might be a good time to get a cookbook that focuses on your favorite type of food and to add to your cooking show watching. Also, take the list of foods/flavors and use it to help you spruce up simple things or create your own things. Found out you like caramelized onions? Find a recipe and add them to that boxed mac 'n' cheese you plan to make.

As someone who makes up dishes a lot I can tell you that you'll get a great meal 95% of the time if you mix ingredients that you enjoy. (Within reason, of course. Chocolate and ketchup on anything would probably be a disaster, you know.) The other 5% of the time, you'll get a good meal. And there's nothing wrong with that!

7) Make your debut. An official dinner party isn't necessary, but letting someone else eat your creations is. To really get comfortable with cooking you'll need some feedback to see what's working or could use some work. Who knows? The person you cook for might be able to help broaden your horizons even more.

8) Keep on truckin'. The first time I tried brown rice I hated it. Hated it so much, in fact, that it took me over 10 years to try the stuff again. But, when I did? I loved it! Now I can't live without it in the cabinet. The message here is to keep trying. Maybe you won't get the appeal of kale the first time you use it. Look for a recipe that has a lot of other things you do like in it and give it another shot. If you still aren't hot on it after that, it's fine to let it go.

I know that's sort of a long list, but it's not that hard to fix a satisfying meal from scratch if you give it a bit of effort. Good luck!

How do you add special touches to simple foods?

I Entered A Contest

If you head over to the Cottonelle Facebook page and click on Name It in their timeline, you can enter to win some cool prizes. Just like I did!

Sunday Dinner: Veggie Chowder

Sometimes procrastination and avoidance really work in my favor. I was passing time one night, and found a couple of episodes of The Barefoot Contessa on Hulu. Seeing as how I was taken with her show back in March while stuck in a hospital bed, I started watching. And, wouldn't you know it, I immediately saw something I wanted to make. Her East Hampton Clam Chowder looked divine. There was one problem, though. I detest the idea of clams and clam juice. Obviously, those are two main components of the dish. So, what did I do? I improvised.

Not to brag, but I grew all of these onions and some of the carrots I used. I rock! OK, that sounds like bragging, doesn't it?

Take out the icky clam stuff, add more veggies and you've got my all-new Veggie Chowder. It turned out really good; and I was able to get rid of some veggies that were starting to go south due to my lack of desire to turn on the stove or oven when it's hot outside. Try it, I think you'll like it.

Don't lie. You can tell these are homegrown. Look at that mutant carrot on the left!

Veggie Chowder

2 tablespoons butter
2 cups onion
2 cups mixed sweet peppers
2 cups carrot
4 cups potato
1 1/2 teaspoons thyme or Italian seasoning
1 teaspoon salt
2 teaspoons cracked pepper
1 quart chicken stock, homemade if possible
1/2 cup flour, whole wheat if possible
1 stick melted butter
1 can of Mexicorn
1/2 cup sour cream
shredded cheese

First off, you melt the two tablespoons of butter in a big pot, add the onion and cook for 10 minutes. Add the carrot, potato, thyme/Italian seasoning, salt and pepper and cook for another 10 minutes.

Add your chicken stock and sweet peppers and let things heat and mingle as you prepare your thickening agent. Melt a stick of butter and whisk in the flour. Add a cup of hot soup to that and stir it until all the flour and butter is incorporated. Put that whole gravy-like glob into the larger pot of veggies and stock, stir it up and get your chowder thick.

Put your corn in with the sour cream, let it heat and add some shredded cheese of your choosing. If you like, the cheese can be added to the bowls when you serve it instead of the larger pot. You could also add in chunks of ham or shredded chicken if you need some meat, but I like it just the way it is. Feel free to serve this lukewarm if the idea of piping hot soup on a 105 degree day drives you batty. Or, just set your A/C on 60.

Dig in!

What have you cooked lately that you loved?

Sunday Dinner: Roasted Potato Leek Soup

A few weeks ago we went from being able to bank on 75 or 80 degree days to plunging back into what felt like winter weather. And in the weeks since then we've gone from one extreme to the other seemingly every day.

After watching a Ina Garten work her magic while waiting for my final late March medical guinea pig work to be done, I decided to make her Roasted Potato Leek Soup. Of course, since this is me we're talking about, I made some changes. This recipe is adapted from hers, though.

Roasted Potato Leek Soup

1 lb Yukon Gold potatoes, cut into 3/4 slices, unpeeled
1 lb red potatoes, prepared as above
4 leeks, well cleaned, chop white and light green parts only
1/4 cup olive oil
salt and cracked pepper
3 cups arugula/spinach
1/2 cup dry white wine
4 cups chicken stock, homemade if possible
1 12 oz can evaporated milk
8 oz light sour cream
McCormick Hot Madras Curry Powder, optional
1 11 oz can Green Giant Southwestern Style Corn, optional
1/4 cup Parmesan

Get your oven to 400 degrees and arrange your leeks and potatoes in a single layer on a cookie sheet that's got some olive oil (or cooking spray) on it. Salt and pepper everything, drizzle some more oil on top and roast for 40 to 45 minutes. Throw your arugula/spinach in there and roast it all long enough for them to wilt, about 4 to 6 minutes. When that's done, pour your wine right onto the pan and scrape up any crispy bits. If things are still stuck, you can use some of the stock to help.

Now, pour all that into a big old pot. Add the rest of your chicken stock, the milk, sour cream and canned corn if using. Using an immersion blender, get everything all ground up to your desired chunkiness (of course, if you don't have an immersion blender you can instead dump the veggies into a food processor). Get the pot set over medium heat, add your seasonings to taste and get it hot. Pour into bowls, top with cheese and enjoy.

This was so good! Perfect for a chilly night. And if you're only feeding a couple of people, it will last at least a week for leftovers. I'll definetly make this again. Thanks, Ina!

Sunday Dinner: Brown Sugar Dijon Grilled Chicken & Spinach Garlic Noodles

I made this a couple of nights ago and really loved the way it turned out. The chicken was from a recipe I found online and played with a little bit.

Brown Sugar Dijon Grilled Chicken

1 to 2 lbs of boneless, skinless chicken breasts or tenders (If you buy breasts cut them into smaller pieces or that shit will never get done)
3 Tbsp Dijon mustard
Juice from 1 can pineapple tidbits or chunks
2 Tbsp brown sugar
2 Tbsp olive oil
salt and cracked pepper to taste

Combine everything except the chicken in a dish deep enough to hold all the liquid. Stir it all together to get the brown sugar dissolved, and taste for salt and pepper. Add your chicken and marinate at least a half hour.

Heat up your grill or grill pan and cook away. I made mine in two batches; each batch took around 15 minutes and I flipped the pieces once about half way through the cooking time. I suppose you could combine more mustard, sugar and juice to use for a dip, but I didn't and it was still Hella good.

Now, the pasta was something I made up on the spot. It tasted awesome! I love it when that happens!

Spinach Garlic Noodles

4 cups cooked whole wheat (or regular) noodles
2 Tbsp garlic butter
1 Tbsp olive oil
2 handfuls spinach, cut or torn into strips
1/4 to 1/2 cup Hunt's Fire Roasted Diced Tomatoes with Garlic, juice reserved
feta cheese, Italian seasoning, salt and pepper to taste

Put your butter and olive oil in a pot and heat it up. Add your pasta and get it coated in the grease. Put in the spinach and let it wilt, then add the feta, tomatoes, Italian seasoning and pepper. Let everything heat up for a bit and give it a good couple of stirs.

If you need your pasta juicier, add the reserved juice from the tomatoes. Taste it to see if it's salty enough, if not add a tiny bit at a time until you get it where you like it (I hardly put any additional salt in mine at all).

This was so good! I plan to eat the last of the leftovers for lunch tomorrow. And really? I'm very excited about it!