Surely I can’t be the only one enjoying the Olympics? Granted, I am watching via Peacock and that has taken some getting used to…and I’m pretty sure I’ve missed some things…

I am particularly fond of skating so I’ve been focusing on those programs.

I’m always amazed at the beauty of the work on the ice. They make it look so effortless but we all (should) know just how physically demanding these programs are. The costumes add another layer of awe.

I was astonished, not to mention thrilled, to see Scott Hamilton contribute his thoughts. Always a favorite on and off the ice.

As I watched the various programs I found myself thinking back to other Olympics I’ve watched over the decades. It astounds me when I consider the amount of time…

Don’t mind me…I am settling in for a few more days of pure pleasure and amazement…

A Few Odd Thoughts

As I write this, the 9 or 10 inches of snow that arrived last weekend is slooooowly melting but there is still a ways to go before it is gone. We are currently below freezing and while the sun is out the outside temperature is somewhere around 16 degrees and not exactly encouraging anyone to be out and about.

Truthfully, this could very well be the new norm for winter around here.

In the last couple of decades I’ve watched the weather patterns shift. What used to be rather quiet has become a bit more severe while the quiet has moved south or east, depending.

Taking January to rest, regroup, rethink, recover has been a blessing. Many folks have not had that privilege. Others have discovered that it was not just a blessing but necessary to retain, or recover, their sanity.

My efforts here are to provide a place of peace and quiet. I look to offer respite from the chaos and insanity. It is my way of being one of the Helpers that Mr. Rogers talked about. I hope you find the space to sit back and focus on something that might be silly, thought provoking, and maybe peaceful. A healing spot, if you will.

Recently Glen and Friends Cooking over on YouTube started experimenting with rough puff pastry and the results have been…encouraging. I especially enjoyed his Cooking Without A Recipe video. “He’s playing with his food, again!” came to mind as I watched. (I love it when folks feel comfortable enough in the kitchen to do that!) I think the end result was a good one and worthy of trying again.

Also over on YouTube, Dropping Names with Brent and Jonny was a pleasant surprise. It is one of those few podcasts that I hope to follow for a very long time.

I’m thinking more about Vintage these days and it appears I am not alone. There is value to looking back to see how folks used to do things. I’m noticing folks making the choices to try some things for themselves.

While I don’t know that I feel like it is time for February, the calendar has other ideas and it might be a nice change of pace to try different flavors. I love chocolate but… 😀

As we head into February and start to think about Spring and maybe a garden, January’s exit might actually be a welcome one. I don’t know about you but I feel the need to air out the house. Well, maybe not quite yet but soon.

January has been a very slow month for me. Intentionally so. I took time to rest, to reconnect, to disconnect, to think, and to make some decisions (choices?) about what I want to do next.

A lot of the folks I follow on YouTube have done the same. So have a lot of folks I follow who are not on YouTube. Frankly, I think the world just needs a bit of Something Else.

I have projects in my home that have been sitting on the sidelines for longer than anyone cares to consider. Even, okay especially, me.

I have a new kitchen toy that I want to start learning to use but I also have a lot of older kitchen toys that have not been used and should find new homes. As I have very limited space, it is important that I tackle the space issue soon. And why keep things that I no longer use?

I could say that this came about because of a new program Mr. Carrington has devised for his home, I think he is referring to it as ‘Sort my home’ or some thing similar. He can tell you more about it if you visit his YouTube channel.

I like the idea of taking January to ease into a year rather than turning it into an overwhelming time where there is pressure to make decisions, choices, changes before we have had a chance to really think things through.

Here’s to taking the time to figure out our next steps!

Real Vintage Dolls House recently posted a lovely video that I think is a great reminder of what each of us can do in the season or out of it.

A smile costs nothing and is priceless. Time is a gift. Kindness is precious.

Remember: Sometimes the greatest magic isn’t in the presents, but in the hearts we touch

It is easy to get busy and forget about the simply joys of gathering with friends and family. Spending time with the community and sharing simple pleasures are those memories that cost little but are priceless.

Enjoy Hannah & Chris as they chat. I’ll bet you find a grin on your face, too.

😀

Old cookbooks can be treasure troves of good food, memories, experiences, history. You name it. Recently Glen & Friends brought out a wonderful cookie/cake/? recipe from a vintage cookbook. Check it out:

Personally, I love finding a cookbook where the previous owner took the time to make notes (good or bad) and wasn’t afraid to actually use the book. Those stains and notes indicate a cook who was interested in trying new things, experimenting, finding the new item on the menu rotation.

The recipe Glen tried provides opportunities for a lot of customization, but it is also good as it is. Using pantry staples, or in this case the last of some staples, Glen created this bar/cake/? that would go well with a cup of tea or coffee and be a nice little something.

The true treasure in the book is the notes. What worked. What didn’t. How to adjust it. What to do with it. Priceless!

The next time you happen to find some old cookbooks, check to see if they are looking as if actually used or just stuck on a shelf. You might find treasure of your own!

Holidays tend to bring more stress than joy for many people. It isn’t always intentional or unexpected or accidental. There are loads of good intentions along with hope. Sara over at Frozen Pennies posted recently and I think her thoughts are worth contemplating:

I don’t know about you but over the years I have found myself starting to retreat around the beginning of November. The same time the holiday ads start to overwhelm pretty much everything. The over happy, over ecstatic energies make me want to find a place to hide.

For many years I watched crafters create holiday planners, made of multiple pages that covered every single detail of the process. Every. Single. Detail. Multiple. Pages. I wouldn’t have been surprised to see a cross reference index show up…

Most folks I know have small budgets that really shouldn’t/couldn’t stretch to cover a holiday, let alone several holidays, that might ‘require’ a planner with several pages. The thought might be nice but the reality of lack of time, lack of funds, lack of fun just made everything exhausting.

Now I know that this time of year is when many businesses make the sales that keep them open for the next several months. But there is something almost abusive about the constant entreaties to spend, spend, spend…

A few years ago I made the decision to pare back my holiday celebrations. I didn’t send out cards to every person I encountered. I didn’t cook a huge meal or two or three. I didn’t give lots of presents. I made quite a discovery. I actually enjoyed the holidays rather than spent them stressed and exhausted.

“But everyone expects…” You might be surprised to discover that “everyone” would prefer to not find themselves caught up in the holiday insanity. You might be shocked to discover that the kids don’t remember every single event. (Do you? Be honest.)

The memories of happy holidays might not be tied to the number of lights on the house/lawn or the quantity of gifts or the variety of places and events. Those memories might be spending time with special people, enjoying a good meal, indulging in one or two special activities.

You don’t need to be in your 50s to make some changes in the way you celebrate.

Give yourself the gift of time this year. Choose those tasks and events that give you joy and set the rest aside for another day. See how you feel and what you think then make the adjustments that make sense for you. It is your holiday season, too!

Recently a friend reached out asking how to expand his diet to incorporate more vegetables. He said he was familiar with the ‘ordinary’ stuff but had no clue about most of what he encountered at farmer’s markets or produce stands.

He also has experienced some rather severe health issues as a result of allergies that took years to get diagnosed and under control. To say that he is a tad shy of trying new things is putting it mildly.

I admit I had a lot of thoughts floating through my brain. Here are a few:

Ask Questions

Believe it or not, the person behind the stand can usually answer a lot of questions or offer suggestions. What is it? How is it normally eaten? If cooked, how do they recommend that? Is it an heirloom variety? Don’t forget to take notes!

Give it a Try

Small quantities are a good bet for things you aren’t familiar with. If you like it, you can often go back and get more.

Try it Raw and Cooked

Most folks never really think about this but did you know that cucumbers and pickles like gherkins, Dill Spears, hamburger pickle chips and the like are actually the same thing only processed/cooked differently…or not at all.

Onions and pickled onions are another example. Beets, when pickled, take on an entirely different flavor and are great accompaniments to a lot of meals.

Broccoli and cauliflower might not be a favorite when cooked, but try them raw, with or without dips, and you have two entirely different tastes and textures. Frankly, I love these vegetables steamed, roasted, baked, you name it but raw is a treat.

Tomatoes are another item that changes when cooked. And the varieties of flavors and textures are amazing. Turn them into an amazing pasta sauce and you will not believe the difference. Try making some salsa.

Asparagus was something I had from a can as a child and it is no surprise that no one – no one – enjoyed it. However, when it is in season and I can get the tiny ones (the diameter or my little finger), eating it raw is amazing.

Cabbage might not be your favorite thing cooked, but I wouldn’t be surprised if you enjoy a good coleslaw. Sauerkraut is just the pickled form of cabbage.

Squash might be something new to you but if you enjoy pumpkin – as in pie or bread – you might find that you enjoy it as a savory dish, too.

Potatoes… I’ve never met one I didn’t like! Isn’t it amazing how many ways we eat them? Baked, fried, boiled, just to name a few options.

Not sure where to start? Think about the things you already eat. Salsa? What is in your favorite? Relish? Same question! When you get your favorite meal at a restaurant, ask the same question. Think about what it is that you particularly like.

And, before I forget, tastes change over time. The things we don’t like as kids might be an entirely different experience as we get older. And vice versa. Growing up my mom made relish using a variety of vegetables, including green peppers. It was perfectly balanced for our tasted and a welcome addition to our table. Now, green peppers and I don’t always get along. I’ve learned to peel them as I prep them for use.

My point is don’t get stuck in that ‘ew!’ mindset back when you were in grade school.

You don’t have to go out and buy up all the fruit and veg stands, but it could be fun to experiment with what is on offer and expand your ‘like list’ along with your cooking list. You might not like everything but I doubt you won’t like anything.

Enjoy!