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A full life in moderation.

Archive for August, 2013

As it turns out, most days are good days…

I posted a few days ago that I had a brilliant day. And it was. Turns out, today is almost better. Which, for many, may diminish the brilliance of Friday. For me, it highlights the reality that most days are more positive than negative. Some are phenomenal, some are fantastic, some are for the record book, some suck. The majority are just plain good.

And in bullet-point fashion, here’s why today may just beat Friday:

  • I have a bruise on my right hip from trying to surf yesterday.
  • I love sushi, and perhaps just ate one of the better rolls of sushi I’ve had.
  • I ended a full day of meetings sitting on the balcony of my unreal hotel room, eating said sushi, and watching the sunset over the pacific ocean.
  • The faint sound of a local band doing an acoustic version of “Blurred Lines.”
  • I love planes. I’m watching planes take off/land/fly as the sun goes down. For me, planes are a thing of beauty, regardless of the color of the sky, however tonight plane watching is magical.
  • I’m alone, but feel connected and loved.
  • And best of all, all of the above is while I’m at work…

I’ll go back to recipe posting soon (I’ve recently tried a roasted tomato that turned into a sun-dried/caramelized tomato). Until then, enjoy the goodness. I am.

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Only eat what you prepare – What a thrilling idea!

I’m in the middle of reading “Cooked” by Michael Pollan. If you are a follower of this blog, you should be painfully aware that I firmly believe in what Pollan preaches (both in this book and in “The Omnivore’s Dilemma”).

Here is my favorite moment from the book so far. I’m going to strive to live it – I challenge you to do the same.

Pollan is asking Harry Balzer how he would suggest changing the eating habits to help American’s undo some of the damage the current modern industrialized food diet has caused. Balzer’s answer:

“Easy. You want Americans to eat less? I have the diet for you. Cook it yourself. Eat anything you want–just as long as you’re willing to cook it yourself.”

Next time you reach for the cookies, cake, tortilla chips, candy and numerous other “quick” food items, think of that one statement. If you had to cook the cake before you could eat it: go to the store, get the ingredients, prepare the batter, wait for it to be done baking and only THEN could eat the cake – would you still go through the trouble? I know it would reduce the number of unhealthy foods going into my body.

Great book – you should read it.

 

Today was a good day.

I could bullet point the list. I could write prose. However, here’s why today was a good day:

I woke up in my own bed. My husband made coffee. My kids are old enough to wake up, come downstairs and climb in with me. My babysitter crisis worked itself out, thankfully. My golf clothes were all too big, than too short. Had to find a new bottom: found a pair of perfect pants in 10 minutes – miracle. First 9, not looking good. Back nine, brilliant.

Bikes + drinks + dinner + bikes + drinks + bikes = phenomenal night.

Today was a brilliant day.

Whole Roasted Chicken

It may seem odd to post a recipe for a whole roasted chicken in the dog days of summer. However, my youngest wanted the chicken at the store and I wanted Green Chili Enchiladas (I use the left-over chicken the next day for my enchiladas, which will be posted tomorrow). So, it worked out.

Ingredients:

  1. Whole Free Range Roasting Chicken
  2. Olive Oil
  3. 3 T Garlic Salt
  4. 1.5 T Dried Rosemary
  5. 1.5 T Dried Thyme
  6. 1.5 T Dried Sage
  7. 1/3 cup dry vermouth

Directions:

Preheat oven to 350 degrees. Remove packet on inside of chicken, either set aside for making stock or throw away. Rinse chicken and pat dry. Using your hands, coat outside of chicken with Olive Oil. Then rub chicken all over with the garlic salt, rosemary, thyme and sage. I also rub the inside of the chicken cavity with the spices.

Place chicken spine up on a roasting pan and put in oven. Cook for 45 minutes, flip chicken over and drizzle dry vermouth over chicken breast. Put back in oven and cook another 45 minutes. Chicken is done when the liquid at the leg joint runs clear when cut with a knife. Let rest 10 minutes and then carve.

Enjoy.

Breathe.

Because one believes in oneself, one doesn’t try to convince others. Because one is content with oneself, one doesn’t need others’ approval. Because one accepts oneself, the whole world accepts him or her.”
Lao Tzu