I can hardly believe its September. How many times have you asked, “Where does the time go?” Well after much research I found it. In the article “Where Does the Time Go?” by Tom Evans, December 18, 2013 he lets us know where the time goes. He gives four tips to help us have more time in the day to get things done.
1. Many people are only 33% efficient. When we mull over the past or fret about the future, this has the result of disrupting our efficiency in the Now.
2. Slowing down is the new speeding up. Make sure you take at least 10 minutes of ‘me time’ each day.
3. Being in two minds. Get your right and left mind working together. Before embarking on any creative task, hold your left nostril closed with your index finger and breathe through the right nostril five times. Then close the right nostril and breathe through the left five times. Repeat as necessary. (We did this in pool yoga last month.)
4. Create a love to list. The To Do List can become a weight around our necks, dragging us down and backwards.
Please go to the link above and read the article, it is very interesting.
Another mystery solved.
I can’t tell you how good this is; you will just have to make it. I am staying with Daughter in McCormick several nights this week and we have had some awesome food. I saw this recipe on a wonderful blog A Veggie Venture, and knew I had to make it. End of season tomatoes are so sweet and juicy. It looks complicated, but it is quite simple. Make the biscuits ahead of time and put them in the freezer. I made a few changes, just have to, and it as delicious.
1 cup all-purpose flour, (I used whole wheat.)
4 tablespoons yellow cornmeal
1-1/2 Tab sugar
2-1/2 tsp baking powder
1 tsp salt
1 tsp thyme leaves
8 Tab (1 stick) cold salted butter
1/4 cup buttermilk plus 1 – 2 more tablespoons as needed
Flour, for rolling the biscuits
1 Tbs olive oil
8 ounces tomatillos, cut in bite-size pieces (I used green tomatoes instead since they were in the garden.)
2 pounds very ripe, very good summer tomatoes, cut in bite-size pizza
1 Tab sugar
1 1/2 tsp kosher salt
1 tsp thyme leaves
Healthy grind of freshly ground pepper
Egg wash (1 large egg whisked with 1 tablespoon water)
3 ounces goat cheese
In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and herbs. Grate the butter on the large holes of a cheese grater onto a sheet of waxed paper, dump the butter into the dry ingredients.
Working quickly from this point forward, use your fingers to gently toss the flour and butter until butter is fully distributed and all the small bits are coated with flour. Add 1/4 cup buttermilk, toss with your fingers or a meat fork until dough forms, adding extra buttermilk if the mixture remains a little floury. With your hands, gently press the dough to form a big clump.
On the floured work surface, gently press the biscuit dough to flatten slightly in a circle shape. Using a knife cut into 8 tringles. Put the biscuits on a plate, to avoid sticking, they shouldn’t touch one another. Freeze for at least one hour.
In a ten- or twelve-inch cast iron skillet, heat olive oil until shimmery. Stir in tomatillos, let soften just a bit, a couple of minutes. Stir in the tomatoes, sprinkle the top with sugar, salt and pepper. Let cook, stirring occasionally, until juices release. Bring to a boil, stirring often. Reduce heat to maintain a simmer, let simmer until juices are mostly absorbed but you do want to leave some liquid for the biscuits to soak up! This can be made ahead of time and left on the stove off heat for a couple of hours; if longer than that, transfer out of the cast iron to store in the fridge until ready to bake the cobbler.
Heat oven to 350 degrees F. Arrange frozen biscuits on top of the Tomatoes, brush biscuit tops with the egg wash. Bake for 25 minutes.
Increase oven temperature to 450 degrees F. Place bits of goat cheese between the biscuits, pushing into the tomato mixture if needed. Return to the oven for 10 minutes or until biscuits are dark-gold in color.
60 days and 17.22 lbs till Disney Food & Wine.