So long 2017.
January brought the joy and absolute exhaustion of a new baby. Oh, Abigail Ann, how you stole my heart. January also brought the realization of how incredibly intolerant I am to repeated IV’s, stable blood pressure, sleep deprivation, followed by even more insomnia, anxiety, and never ending heart palpitations.. Yikes, more about that later…
But as they say, time heals all, which held true, mostly. Today, I can’t be anymore thankful while this healthy, giggling, little human that destroys my house. It took me time. Time that I can’t get back. Time that I regret I didn’t feel like this from the beginning, but everyone is different, and feels different.
From the start, I found myself getting irritated everything something didn’t go the way I thought it should… For instance, when the dogs would bark and wake the baby up, it was the end of the world and everybody in my phone and on the block knew it. I struggled with focusing too much on my job, how clean the house looked, how much laundry was piling up, if I showered today (lol)… My perfectionism was ruining me. WHY did it take me A YEAR to get this drilled into my brain that this stuff DOES NOT MATTER. Such a waste of energy.
And then my health scare this month.
I am not the same person I was at the beginning of the year. Not even close. This past month held the most change, in a stressful but soul-opening way.
You know that feeling when your future looks shaky? …and may not be there? The family you love and know so well, may not be whole? Every night, while waiting for test results, I held Abigail so tight, and just sobbed… sobbed buckets. Tears ran down my face NOT because I was worried about having an illness, or worried about the immediate future, but because I FINALLY had this overwhelming feeling of love for her, this grand, over-empowering feeling of motherhood, that I was missing all year long. WHAT HAVE I BEEN DOING?
My priorities were so wrong… I can see it now.
Maybe all it takes is a moment of uncertainty to make you count your blessings and see life how it’s meant to be.
I was that person. That person that made sure all the pillows were properly fluffed before I walked out the door. Who in their right mind does THAT?? I did. I did it everyday. Not proud.
Well, SURPRISE. You can’t DO all these things with a newborn, a full-time job with demanding deadlines, take care of a household and no sleep. Oh, the horror of no sleep.
Being a mother is the most important job, not a distraction from other work.
Bring it on girl. Bring on the messy blankets from building forts, the food stains on our clothes from nutritious meals, the water marks on the floor from splashing too much at bath time, the dog hair on everything because Mommy took more time to play than vacuum. Bring it on.
Because in 5 years, will it really matter if your pillows were fluffed?.. lol
Bring it on 2018.
Less Doing. More Living. More Loving. 😙
This will be a fun one.
So.. back to these adorable Asian Turkey Sliders with ENORMOUS flavor. These little nuggets are a winner, winner.. turkey dinner?
Once again, they appear on our New Years Eve table! It seems to be a tradition to serve these up. Everyone loves them.
It’s just Michael and I this year, and Abby in bed. We party hard, don’t we? 😂
With a mini-burger feast tonight!
Happy New Year! 🎉
- Ground Turkey
- ¼ cup Green Onions, sliced thin
- 2 tbs. Soy Sauce
- 1 tbs. Mirin
- 2 tbs. Olive Oil
- 8 Slider Buns
- Salt & Pepper
- 1 tbs. Ginger, minced
- 1 tbs. Honey
- 1 tbs. Soy Sauce
- 2 tbs. Rice Wine Vinegar
- ¼ cup Hoisin Sauce
For the sliders:
In a large bowl combine the Turkey, Green Onions, Soy Sauce, Mirin, salt and pepper to taste. Mix until combined. Form 8 patties, about 2 oz. each.
Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the patties and cook until cooked through and golden brown on both sides. Remove and set aside.
For the sauce:
Combine the Ginger, Honey, Soy Sauce, Rice Wine Vinegar, and Hoisin Sauce in a small sauce pan. Bring to a boil over medium-high heat, then reduce to a simmer until the sauce has thickened a bit, about 5 minutes.
Top each roll bottom with a turkey patty and spoon a health dose of the sauce on it. Place a few pieces of arugula on top and cover with the top bun. Enjoy.
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Today was our annual trip to Trax Farms, south of the city. Hayrides, caramel apples, and pumpkins galore. On our way our the door, we grabbed some squash for dinner.
Lets talk about “THE” Cast Iron Pan. Hardy, loyal and seasoned with love… much like this recipe. If a cast iron pan is non-existent in your home, get the real-deal from a “flea market near you”.…like, right now.
Rich, creamy…. oh, so delicious. And easy! Cook it all up, throw it in the blender, and voilà!