It's the little things

...right?

Some days, it really is the little things that keep my head above water.  

Some days, I would just rather not think about the heavy stuff.

Some days, I simply can't.

And some days, I am just so heartbroken for those around the world who are suffering, I can't help but be thankful for all the little pieces of magic that surround my ordinary life.

These are just some of the things that supply me with satisfaction:

Each song is a personal savior of mine

A little ditty from the album...

Blue nail polish and Starbucks (duh)

I have colored nail polish (still) and I am NOT afraid to use it.

Bright flowers sent by even brighter people

Look at that bad boy right in the center, hogging the entire show.  :)

A silly but sentimental keepsake

Bren gave me this when we were first dating.  It was kind of a joke (he found it on a table outside of his work), but I played along and pretended like it was the best gift I had ever received.  It turns out, it was.  I have saved it for years now.  He laughs at me that I've kept it.  But I love it.  I just do.

I'm still six

My relationship with Spaghetti-0's is borderline insane...

Mid-day pictures of my adorable niece, Peyton

...For obvious reasons...

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Coffee, Carrots, Eggs

A young woman went to her mother and told her about her life and how things were so hard for her. She did not know how she was going to make it and wanted to give up. She was tired of fighting and struggling. It seemed as one problem was solved, a new one arose.

Her mother took her to the kitchen. She filled three pots with water and placed each on a high fire. Soon the pots came to boil. In the first she placed carrots, in the second she placed eggs, and in the last she placed ground coffee beans. She let them sit and boil; without saying a word.

In about twenty minutes, she turned off the burners. She fished the carrots out and placed them in a bowl. 

She pulled the eggs out and placed them in a bowl.

Then she ladled the coffee out and placed it in a bowl. 

Turning to her daughter, she asked, "Tell me what you see."  

"Carrots, eggs, and coffee," she replied.

Her mother brought her closer and asked her to feel the carrots. She did and noted that they were soft. 

The mother then asked the daughter to take an egg and break it.. After pulling off the shell, she observed the hard-boiled egg.

Finally, the mother asked the daughter to sip the coffee. The daughter smiled, as she tasted its rich aroma the daughter then asked, "What does it mean?"

Her mother explained that each of these objects had faced the same adversity: boiling water. Each reacted differently:

The carrot went in strong, hard, and unrelenting. However, after being subjected to the boiling water, it softened and became weak. 

The egg had been fragile. Its thin outer shell had protected its liquid interior, but after sitting through the boiling water, its insides became hardened. 

The ground coffee beans were unique, however. After they were in the boiling water, they had changed the water.

"Which are you?" she asked her daughter. "When adversity knocks on your door, how do you respond? Are you a carrot, an egg or a coffee bean?"

Think of this: Which am I?  

Source

 

Am I the carrot that seems strong, but with pain and adversity do I wilt and become soft and lose my strength?

Source

Am I the egg that starts with a malleable heart, but changes with the heat? Did I have a fluid spirit, but after a death, a breakup, a financial hardship or some other trial, have I become hardened and stiff? Does my shell look the same, but on the inside am I bitter and tough with a stiff spirit and hardened heart?

 

Source

Or am I like the coffee bean? The bean actually changes the hot water, the very circumstance that brings the pain. When the water gets hot, it releases the fragrance and flavor. If you are like the bean, when things are at their worst, you get better and change the situation around you. 

 When the hour is the darkest and trials are their greatest, do you elevate yourself to another level? How do you handle adversity? 

Are you a carrot, an egg or a coffee bean?

The happiest of people don't necessarily have the best of everything; they just make the most of everything that comes along their way. 

May you have enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human and enough hope to make you happy.

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Balsamic Glazed Salmon with Deconstructed Bruschetta

I have been trying to find fun/interesting/yummy material for this blog.  Along with all the fashion blogs I follow, I also am a huge fan of anything food related.  So yep, the time has come for me to jump on that blogwagon too.

Disclaimer:  Neither my hub or I are professionally trained foodies.  Just thought I would throw that lil' tidbit out there  ;)

When we aren't playing with toy fire-engines & helicopters, and when we aren't busy pretending to be Mickey and Minnie Mouse, (all for Liam's amusement, of course), Bren and I love to spend time in the kitchen.  Actually, when Liam hits the sack, we typically hang out by the oven and microwave for the remainder of the evening, cooking our dinner, sipping on a cocktail, laughing and catching up.  (It's been awesome this winter with our kitchen fireplace!)

As much as I love to cook, Brendon has found a passion in cooking.  And I'm not complaining... I'm happy to hand over the proverbial apron as often as he wants me to.  Not only can he execute a flawless meal, he essentially makes up all of his own recipes and somehow memorizes them... (as a recipe-follower/woman, this really perplexes me).

I digress...

He made this for dinner the other night (he knows it is one of my absolute FAVORITES... and I will beg for it if I have to).  I figured it was the perfect meal to share- easy, affordable and downright heavenly.

Without further ado...

The Recipe: Balsamic Glazed Salmon with Deconstructed Bruschetta

Ingredients (Balsamic Salmon)

* 2(two) 3-4oz. salmon filets

* 3/4 c. balsamic vinegar (any will do)

* 1/4 c. dry white wine

* 2 large garlic cloves, diced

* 1 tbsp. honey (any will do)

* 1.5 tbsp. dijon mustard (preferably Grey Poup)

* 1/4 tsp. ground ginger

* salt and pepper

Ingredients (Bruschetta)

* sliced Italian bread (good quality)

* 3-4 large tomatoes, roughly chopped

* 1/2 large red onion, thinly sliced

* 2 garlic cloves, diced

* 1/4 c. fresh basil, sliced/ribboned

* 1/4 c. scallions (green onion), sliced

* 1 c. fresh mozzarella, cubed

* 2 tbsp. olive oil

* 2 tbsp. balsamic vinegar

* 1 tbsp. red wine vinegar

* salt and pepper

The Process:

1- Start by cutting up all of your produce.  I am usually in the kitchen doing this for/with Bren, but if I'm not, he finds it best for the overall flow of the meal to just man the cutting board initially, then go from there. 

Preheat your oven to 375°

Austin Powers voice:  Juno CHOP!

A tear duct's worst nightmare

Fresh herbs make a huge difference

2- Combine the tomatoes, onion, basil, scallions and mozzarella in a baking dish of some sort... we used a glass bread pan because it was the right size.  **Bren "chopped and dropped" as he cut the veggies (as you'll see in the pictures).** 

In a bread dish... or whatever works

Isn't she gorgeous?!

3- Stir the dressing into the tomato mixture: balsamic and red wine vinegars, olive oil and salt and pepper.

4- Once all the veggies, herbs and garlic have been broken down accordingly, begin the balsamic glaze for the salmon in a small pan over med-low heat by combining all ingredients besides the salmon. 

Simmer away, deliciousness

Part of the balsamic symphony

5- Turn your head toward your stove and inhale... do you smell that tangy aroma drifting your way?  Yeah... you did that, and you will reap the benefits come fork-and-knife time.

6- That glaze should be ready to go on the fish.  Take your salmon, place it in an 8x8 in. baking dish (greased/sprayed), and lather on the perfection!!  We like to drizzle a little in the bottom of the baking dish as well for extra flavor... so if you feel so inclined, give the fish a puddle or two to splash in.  

You will most likely have extra glaze.  Save it for dipping. 

Holy Cow Fish

Perfect!

7- Your fish can go in the oven at this point.  It should take anywhere from 10-12 minutes.  You want it moist still, with a little pink.  (That's what he said).

8- Now it's time to butter the bread and get it ready to toast.  I didn't list the ingredients for the whipped butter up top, because honestly, you can do what ever the heck you want with your butter.  Bren softened it before adding garlic, parsley, thyme and pepper.  Then he whipped the hell out of it and spread it on.  (That's what she said).  

Wow.

Whipped herb butter

Artist at work

9- When the salmon is 7 minutes in, have the bread join it in the oven and increase your temp. to 425°.  This should ensure that they are all done at the same time and that you ultimately get a plate that looks like this:

Viola! Masterpiece!

I hope you try it!  And I hope you enjoy!!