Dark Month Survival: Part Two

Darkness arrives before weIMG_8214 get home from work leaving us without much cheer to face the long night. To survive, we need to celebrate the little moments. This November I say take whatever flimsy excuse you got and congratulate without reserve. Work out in the gym five days in a row? Boom, Celebrate! Manage to wake up before hitting snooze to meditate with Oprah and Deepak? You’re a hero, Cheers! Remembered your keys, cell phone and wallet, for once? Take a bow, Santé!

Continue reading

Dark Month Survival: Part One

November can be a rut. A grey and dismal month, (thankfully with one grand meal to share). But you can combat November’s dreariness by making a simple plan. Keep your sanity. Your waistline. Your sense of adventure. With a plan you can stick to. One that feeds you. What am I referring to? Find a pool. Dive in!

pool

Continue reading

Nine Cent Girl Anniversary!!

Yippee!! I’m still blogging after another year! Yup it’s true, I’m sliding past year 5, because, well, I clearly have a vast outpouring of words and ideas and blogging allows me to release all of that into the blogosphere. Thankfully after each post many of you click the like tab, others leave a thoughtful comment, and there are still others who let me know in person exactly what my blog means to you. No matter how you contact me, I am humbled by your continued support and am encouraged to keep tapping my keyboard and publishing every Thursday evening.

IMG_2101

Continue reading

shadow season

Halloween starts the dark months in the northern hemisphere, when clocks race toward night while we still yearn for day, trees that just last week were ablaze are now bare, the mosaic of the forest floor morphs into a brown sepia tone, and the monochromatic blue-grey skyline fades quickly to black. Where can we look to find a spark? How can we edge up a smile that lasts past the early dusk? What lurks just ahead that can transform our outlook? Well, I have three suggestions.

sc00289b7c Continue reading

this journey

daily we are cautioned to embrace the journey. love the highs. learn from the lows. forget the destination. this is not easy. at least for me. I’m impatient.  thrilled with the takeoff. headed somewhere. with the notion of arrival. it takes something big and awesome or small and stinging or something tenacious and afflicting to get me to stop this pursuit. the chase of the high. the push to get there already.

high Continue reading

Horizons and Mountains Beckon

IMG_1986Where there was green we now witness brilliance. Color floods our view yet we know this visual joy is a last burst; as Robert Frost foretells, “Nothing gold can stay.” All of a sudden, everything is changing, and the geese flying overhead let you know this with much certainty, for their particular honk grabs all our attention. Look up, look up, they call, we are on the move. Perhaps, they imply, you should be too?

Continue reading

Skillet Italian Tofu

Nine Cent Girl:

Full disclosure: I don’t like to cook. Not saying I can’t, but I don’t do so with the joy necessary to be a good cook, a real cook. But I do like to eat. A lot. And, lucky for me, I have a spouse who is happy in the kitchen. Who pours over cooking periodicals, chats up recipes, scans blogs for ideas, and with great innovation prepares meals that make everyone at our table happy.

Inevitably, after our workday, our conversation goes something like this: Are you hungry? Or the other, how hungry are you? Either would elicit a yes or a very, and therefore my response would be followed up by, what are you in the mood for? Yes, seriously, the sky is the limit from my own personal spouse-chef. Vegetarian? Simple. Vegan? Varied and delicious. Italian, Asian or any combination of healthy and delicious cuisine? Of course. She opens a few well-worn cookbooks, looks over her notes, checks the fridge and cupboard, and begins with what we have on hand. And this is another point because what a cook has on hand must be plenty in order to produce such meals. Cans of coconut milk and coconut oil. Fresh fennel and basil. Sushi vinegar. Curry. And of course the right knife. Pan. Cutting board. Nothing flashy but precious objects kept in their place.

I offer to help, and there are times when I am allowed a grater and cheese, or asked to scrub up a few potatoes, maybe to gather cherry tomatoes still on the vine. Sous-chef maybe not, but dishwasher extraordinaire, yes!

The following post is from her blog: The Savvy Skillet. Here is one of our favorite dishes, a wonderful tofu. I hope you enjoy the recipe!

Originally posted on The Savvy Skillet:

I love tofu. I never thought I would, but I do. I cook it many different ways and add it to many dishes. It’s easy if you like to eat tofu, but if you are one of those people who just think tofu is a mushy, yucky, flavorless thing then this recipe is definitely for you!

I think I can pretty much guarantee the most rigid tofu hater will at least like, if not love, this recipe. The bonus is it’s the easiest and quickest meal to make. It’s gluten free and you can eat it in a number of ways as left-overs.

Ingredients:

1 package of extra firm tofu

Extra Virgin Olive Oil

Dried Italian seasoning

Nutritional yeast

Salt & pepper

Directions:

Slice tofu brick into slices approximately 1/4″ to 1/2″ depending on your preference. Place the slices between sheets of paper towels with a weighted cutting board on…

View original 88 more words